This is an easy and creamy pasta sauce that goes well with any pasta, especially tagliatelle. It has a gentle spice with nutmeg, cinnamon, and cloves.
Ingredients:
50g (1¾ oz) unsalted butter
½ tbsp olive oil
3 shallots, very finely chopped
100–200ml (3½–7 fl oz) hot vegetable stock
350g (12 oz) peeled and deseeded butternut squash, cut into small cubes
2 pinches grated nutmeg
2 pinches ground cinnamon
2 pinches ground cloves
Pinch of black pepper
6–8 sage leaves, torn
150g (5½ oz) tagliatelle
150ml (5 fl oz) single cream
Salt
Method:
Melt one-third of the butter with olive oil in a large pan. Sauté the shallots for 2–3 minutes.
Add a tablespoon of stock and a pinch of salt. Cover and cook gently for 10 minutes. Add more stock if it dries out.
Add the butternut squash and cook for 40 minutes, stirring often and adding more stock as needed.
When the squash is soft, mash it with a fork. Add nutmeg, cinnamon, cloves, black pepper, and sage. Cook slowly for a few minutes.
Boil the tagliatelle in salted water as the packet says. Reserve a cup of pasta water before draining.
Add the pasta to the squash sauce gradually, mixing well. Add cream, the remaining butter, and some pasta water slowly until everything combines.
Serve with freshly grated Parmesan on top.
This makes a rich, flavorful pasta sauce perfect for winter!