Paccheri is a type of pasta that is commonly shaped of a very large tube, with origins of this pasta being traced back from Campania, Italy.
We’ve taken this classic pasta dish and given it a culinary twist with the use of butternut squash and chorizo for a comforting warmth of flavours. Remember to add Maldon Salt to your water when boiling the pasta as the salt will add an extra layer of flavour to the water, in which is then absorbed by the pasta when cooking.
- Preheat the oven to 180C.
- Peel and dice the butternut squash into rough chunks. Place onto a baking tray with the onion wedges and the garlic gloves still in their skins. Drizzle with 1 tbsp of olive oil, some Maldon salt, cracked black pepper and the chilli flakes. Toss them all together and then roast for 15 minutes until the squash is tender.
- Cook the pasta according to the pasta instructions in a large pan of salted water.
- In a large frying pan add the chorizo and fry until crispy. Once the butternut squash is cooked, remove from the oven, and add it to a blender with the onion and the garlic squished from their skins. Ladle in some of the pasta water and then blitz until smooth.
- Tip the butternut squash sauce into the frying pan with the chorizo, then lift the cooked pasta into the sauce, adding some more pasta water if needed so it coats the pasta and turns into a glossy consistency.
- In a small frying pan heat 2 tbsp of olive oil, then fry the sage leaves until crispy.
- Spoon the pasta into bowls and top with the sage leaves, a drizzle of oil, some cracked black pepper and a good grating of parmesan.