Baked Ricotta and Pumpkin Pasta with Pancetta and Chilli
Recipe - Baked Ricotta and Pumpkin Pasta with Pancetta and Chilli
Keywords
- Recipe - Baked Ricotta and Pumpkin Pasta with Pancetta and Chilli
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dairy.com.au.
Cooking tools:
- Pepper mill
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Nonstick skillet
- Ladle
- Grater
- Mixing bowl
- Measuring cup
- Wooden spoon
Ingredients
- 500g peeled pumpkin, cut into 1.5cm dice
- 2 red onions, cut into wedges
- 400g wedge fresh ricotta, crumbled into large chunks
- olive oil spray
- Salt
- freshly ground black pepper
- 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
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