- Half a winter squash, seeds removed and cut into 1 inch chunks
- 80g of sun dried tomatoes, finely chopped
- 1 clove of garlic, finely sliced
- 2 tbsp of tomato puree
- 3 tbsp of mascarpone
- Pinch of sugar
- 1 tbsp of red wine vinegar
- 150g of Northern Pasta Co Radiatori
- 40g of finely grated Parmesan
Method
Start by preheating the oven to 200/180fan. Add the chopped squash to a roasting tray and drizzle with olive oil and season well with salt and pepper. Place into the oven and roast for 25-30 minutes so until tender and cooked through.
When the squash has 15 minutes left, place a large pan of well salted water on to boil for the Radiatori.
Add a drizzle of olive oil to a large saute or frying pan and place on a medium heat. Add the drunken tomatoes and garlic and fry for 2-3 minutes until fragrant and sizzling. Add the tomato puree, mascarpone, sugar and vinegar. Season well with salt and pepper and leave to gently simmer and for the mascarpone to melt whilst you cook the pasta.
Add the pasta to the boiling water and cook for 5 minutes until al-dente.
Once the pasta is cooked, drain it reserving it back some pasta water. Add the drained pasta, cooked squash and Parmesan to the sauce. Add a generous splash of pasta water then toss or stir together over the heat for a minute or so until everything is well combined. Divide between 2 bowls and top with some extra Parmesan to finish.
