Rustic maltagliati pasta with squash and chilli recipe | EUROtoday

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Maltagliati is a rough-cut, squarish pasta standard in Italy’s Emilia-Romagna area. Cipriani Food calls its model tagliardi (out there on-line and fast to prepare dinner) and I actually like utilizing it in vegetable pasta dishes like this or with a meat ragu base.

If you’ll be able to’t discover this, prepare dinner lasagne sheets and minimize them into irregular squares or rectangles about 2.5-3cm large. You can minimize your squash to the scale and form of the pasta.


Prep time: 10 minutes

Cook time: 20 minutes




  • 500g butternut squash, or different candy orange-fleshed squash selection, peeled and seeds eliminated (about 300g after prep)
  • 200g malted
  • 1 medium pink chilli, finely chopped, seeds and all
  • 100ml extra-virgin olive oil
  • 100g butter
  • 2 tbsp finely chopped parsley
  • 2 tbsp pumpkin seeds, flippantly toasted and roughly chopped
  • 50g Parmesan, freshly grated, plus extra to serve


  1. Cut the 300g squash flesh into tough 2.5-3cm squares after which into skinny slices in order that they resemble the items of pasta; I take advantage of a mandoline for this.
  2. Bring a pan of salted water to the boil and blanch the items of squash for a minute or two, then take away with a slotted spoon onto a plate or tray.
  3. Cook 200g pasta in the identical water in response to the packet directions, till al dente, then drain, reserving slightly of the water for the sauce.
  4. Put the finely chopped pink chilli, 100ml oil, 100g butter and 60-70ml of the saved pasta water in a pan and convey to the boil.
  5. Add the pasta and squash and season. Stir rigorously over a low warmth for 2-3 minutes then stir in 2 tbsp chopped parsley, 2 tbsp toasted and chopped pumpkin seeds and 50g freshly grated Parmesan.
  6. Stir effectively and serve with additional grated Parmesan.