Ingredients:

  • 1 medium Butternut Squash (approx. 1.2 kg / 2.6 lbs), peeled, seeded, and cubed
  • 2 Tbsp Extra Virgin Olive Oil
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 4 Tbsp Unsalted Butter
  • 2 medium Shallots, finely diced
  • 4 cloves Garlic, minced
  • 2 Tbsp Calabrian Chilli Paste
  • 10 fresh Sage Leaves, roughly chopped
  • 375 ml Hot Vegetable Stock (low sodium)
  • 125 ml Full-Fat Heavy Cream
  • 400 g Rigatoni or Paccheri pasta
  • 60 g Freshly Grated Parmigiano Reggiano
  • Zest of 1 small Lemon (about ½ tsp)

Instructions:

  1. Preheat oven to 200°C (400°F). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes, or until the squash is tender and the edges are lightly caramelised. Set aside.
  2. Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve 250 ml (1 cup) of the starchy cooking water. Drain the pasta and set aside.
  3. In a large saucepan, melt the butter over medium heat. Add the diced shallots and sauté for 3-4 minutes until softened. Add the minced garlic, chopped sage, and Calabrian chilli paste. Cook for 1 minute until fragrant, being careful not to burn the garlic.
  4. Transfer the roasted squash mixture (scraping up any caramelised bits), the sautéed aromatic mixture, hot vegetable stock, and heavy cream into a high-speed blender. Blend on high speed until the mixture is completely smooth and perfectly silky. Taste and adjust seasoning. If the sauce is too thick, add a splash of the reserved pasta water.
  5. Return the blended sauce to the saucepan over low heat. Add the drained rigatoni, grated Parmigiano Reggiano, and the lemon zest. Toss thoroughly. If the sauce looks tight, add 1-2 tablespoons of the reserved starchy pasta water to create a glossy emulsion.
  6. Serve immediately, topped with extra Parmesan, black pepper, and the optional crisped sage leaves.