THE DAIRY KITCHEN
Baked Ricotta and Pumpkin Pasta with Pancetta and Chilli
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
10 MINS
Cooking
35 MINS
Sweet pumpkin, baked ricotta and spicy chilli are the perfect ingredients in this comforting pasta dinner.
Ingredients
500g peeled pumpkin, cut into 1.5cm dice2 red onions, cut into wedges
400g wedge fresh ricotta, crumbled into large chunks
olive oil spray
Salt and freshly ground black pepper, to taste
100g thinly sliced pancetta
400g large spiral pasta (or penne, farfalle)
1/2 cup extra virgin olive oil
2 cloves garlic, crushed
2 small red chillies, de-seeded and finely sliced
1 tablespoon picked thyme leaves
1 cup finely grated parmesan cheese
grated parmesan cheese, extra, for serving
Handy Tips
This recipe also makes delicious pasta salad, when served cold.
Method
- Place pumpkin, onion and ricotta on a baking paper lined oven tray, spray with oil and season to taste. Bake at 200°C for 15 minutes. Drape pancetta loosely over the vegetables and ricotta and bake for a further 5-7 minutes or until pancetta is crisp and pumpkin is tender. Cool slightly before removing pancetta, crumble into a bowl and set aside.
- Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving a ladleful of the pasta water.
- Heat oil in a large non-stick frypan until just warm, add garlic and chilli and cook for 20-30 seconds until fragrant. Add the hot pasta, roasted vegetables and ricotta, thyme, parmesan and a splash of the pasta water (approx 1/3 cup), tossing until well combined and silky. To serve, divide between bowls and sprinkle with pancetta, extra cheese and black pepper.
