Farfalle with Pumpkin, Chorizo, Tomato and Red Pepper Sauce
February 11, 2007 at 4:46 PM
by Ashleigh
Adapted from February's Good Food issue this recipe was a pure delight!
The kids loved it, I loved it. The chorizo was much tastier after being roasted and the pumpkin smoothed the flavours of the other vegetables.
The recipe in the magazine nestled inobstrusively in amongst some other 'quick pasta dinners', but it was so good that they should have given it a whole page of its own.
The choice of ingredients sounds somewhat peculiar if you look at them on an ingredient by ingredient basis, but the sum of its parts is fantastic! My children don't like pumpkin as a side vegetable but they ate it this way without complaint.
You will need:
Half a small orange-skinned pumpkin or butternut, peeled, seeds removed and cut into one inch chunks, about 500g
250g chorizo, skin removed, cut lengthwise down the middle and then into slices making little half moons. (For Dutch readers, I used the Stegemann chorizo met paprika.)
Two large fresh tomatoes, sliced into wedges. I had big ones in my veg box so I got eight wedges out of each. You might need to use more.
One red/green pepper, sliced into rings or use your roasted pepper preserves from my previous recipe, like I did.
Two garlic cloves, peeled
Olive oil in a spray bottle
Dried sage, oregano and thyme (no fresh herbs in our home at this time of the year)
Half a cup of tomato-based pasta sauce, I like Bertolli roasted peppers and courgettes
Salt and pepper
Farfalle pasta
And the method?
It couldn't be easier!
- Take a large roasting tray and spread all the vegetables out in it so that you have a single layer, spray with oil, sprinkle with dried herbs and salt and pepper and roast them at 190C for 45 minutes.
- About 30 minutes into the cooking time, boil a large pot of salted water and cook your farfalle pasta until al dente.
- When the pasta is ready drain it and keep it near the hob, then take the pan of roasted vegetables out of the oven and using a spatula gently swish them to and fro to break up the pumpkin. I like to leave some pieces whole.
- Add your half cup of pasta sauce and check the seasoning.
- Add the hot cooked pasta, stir to combine and serve with grated parmesan. Gorgeous, low time-input meal with lots of bright colours, especially if you do as I did and prepare the chorizo and pumpkin the night before then leave them in the fridge all ready for use.
Comments
Hmmm. I've been eyeing the pumpkins lately trying to think of someting different-but-easy to do with them. Thanks! :)
Got any good free time coming up when we could come bug you? ;)
I am going to have to try this. It sounds wonderful. We love pasta. I tried a new Chicken, spinach and pasta dish last night and everyone liked it. I love all the veggies in yours.
Jan
I love pumpkin and pasta and i do have some chorizo that a friend brought me from Spain, I've even got that issue of Good Food; what am I waiting for? Thanks for testing this recipe for us!
Sounds delicious! Husband does like a little kick, too, so chorizo would probably be a hit. And there is always kielbasa in the freezer to fall back on.
We're making calzones tonight and I'll reserve half a cup of sauce to try this next week.
PS - Nice ivy borders. I'd like to embroider them on everything.
Looks like I have a new recipe for monday nights soccer practice nights!
February 11, 2007 8:05 PM