Anna Burn-Francis' Pumpkin Pasta with Crispy Amaretti and Pancetta Crumbs
Ingredients
Pumpkin Sauce
- 1½ kilograms crown pumpkin, peeled and seeded
- olive oil
- sea salt and ground pepper
- 1 tablespoon olive oil
- 2 tablespoons tomato purée
- 3 cloves garlic, crushed
- 1 teaspoon chilli flakes
- 1 teaspoon freshly grated nutmeg
- 1 cup cream
To Serve
- 400 grams lasagne sheets, cut into 6cm-wide long strips
- 50 grams amaretti cookies
- 80 grams pancetta, cooked until crisp
- 12-16 large sage leaves cooked in a little olive oil until crisp
Instructions
- 1
Pumpkin Sauce - Preheat the oven to 180°C fan bake.
- 2
Pumpkin Sauce - Cut the pumpkin into 2cm chunks and place on a large baking tray. Toss with olive oil and season with salt and pepper. Roast until just tender, about 20 minutes.
- 3
Pumpkin Sauce - Put half the roasted pumpkin in a food processor along with the tomato purée, garlic, chilli, nutmeg and cream and season generously with salt and pepper. Blend briefly until smooth then tip into a large pot, cover and set aside.
- 4
To Serve - Cook the pasta in plenty of salted boiling water until al dente then drain, reserving 1 cup of the cooking water.
- 5
To Serve - Reheat the sauce and if it is very thick, stir in just enough of the reserved water so it will coat the pasta. Add the pasta and remaining roasted pumpkin to the hot sauce and gently turn to combine.
- 6
To Serve - Divide between warm plates and crumble over the amaretti and pancetta then top with the sage leaves.
