stracci in pumpkin sauce with pork shoulder

Here's the first of this season's autumn pasta. It's from the first Vol of the Pasta & Magic series, Oil Sauce, which you can buy here: https://www.pastaandmagic.com/buypastaandmagic

INGREDIENTS

FOR FOUR PEOPLE

• 3-4 pork shoulder steaks

• 1 medium onion

• 1 clove garlic

• pumpkin or squash

• 150ml (ish) single cream

• pecorino toscano

• fresh sage leaves

PASTA

450g dry stracci (Pasta Panarese)

/ farfalle / corzetti /

paccheri / torn lasagne sheets

I came across ‘stracci’ (‘rags’) in a supermarket in Montepulciano, Tuscany this summer. They’re an unusal shape and probably impossible to find outside Italy, but you could use any of the pasta I’ve listed on the left to get a similar result.

Chop 2-3 large handfuls of pumpkin or squash into 2cm cubes and cook gently with the finely chopped onion and garlic and a few fresh sage leaves. Add a splash of wine and seasaon, then allow the vegeteables to become super tender. At that point remove the sauce from the heat and blend until you get a smooth sauce. Keep it warm on a low heat.

Cook the pork shoulder as in the previous recipe, or if you’re able, use a BBQ or charcoal grill. When it’s cooked chop it into small pieces and then stir the cream, to taste, into the sauce.

Boil the pasta and when it’s done transfer it to a pasta pan with the sauce. Toss to combine. Add half the pork, toss again and then plate each portion with the remainder of the meat sprinkled on top.

Serve with pecorino and black pepper.

You can order your compy of Pasta & Magic: Oil Sauces here: https://www.pastaandmagic.com/buypastaandmagic