Maltagliati is a rough-cut, squarish pasta popular in Italy’s Emilia-Romagna region. Cipriani Food calls its version tagliardi (available online and quick to cook) and I really like using it in vegetable pasta dishes like this or with a meat ragu base. 

If you can’t find this, cook lasagne sheets and cut them into irregular squares or rectangles about 2.5-3cm big. You can cut your squash to the size and shape of the pasta.

Timings

Prep time: 10 minutes

Cook time: 20 minutes

Serves

4

Ingredients

• 500g butternut squash, or other sweet orange-fleshed squash variety, peeled and seeds removed (about 300g after prep)
• 200g maltagliati
• 1 medium red chilli, finely chopped, seeds and all
• 100ml extra-virgin olive oil
• 100g butter
• 2 tbsp finely chopped parsley
• 2 tbsp pumpkin seeds, lightly toasted and roughly chopped
• 50g Parmesan, freshly grated, plus more to serve

Method

1. Cut the 300g squash flesh into rough 2.5-3cm squares and then into thin slices so they resemble the pieces of pasta; I use a mandoline for this. 
2. Bring a pan of salted water to the boil and blanch the pieces of squash for a minute or two, then remove with a slotted spoon onto a plate or tray. 
3. Cook 200g pasta in the same water according to the packet instructions, until al dente, then drain, reserving a little of the water for the sauce. 
4. Put the finely chopped red chilli, 100ml oil, 100g butter and 60-70ml of the saved pasta water in a pan and bring to the boil. 
5. Add the pasta and squash and season. Stir carefully over a low heat for 2-3 minutes then stir in 2 tbsp chopped parsley, 2 tbsp toasted and chopped pumpkin seeds and 50g freshly grated Parmesan. 
6. Stir well and serve with extra grated Parmesan.