Recipes
Recipes
Fatti's and Moni's Butternut and Sage Bowties
Indulge in the comforting flavours with our Butternut and Sage Butter Fatti's and Moni's Pasta. Delicate Farfalle pasta generously coated in a velvety sage-infused butter sauce, perfectly complemented by the subtle sweetness and earthiness of roasted butternut squash. Each forkful is a harmonious blend of savoury and creamy textures, creating a dish that's both elegant and satisfying. Elevate your dining experience with this autumn-inspired culinary masterpiece.
Yield: 4 portions
300 g Fatti's and Moni's Bowties
1 kg Butternut squash
100 g Red onion, coarsely chopped
5 g Kosher salt, as needed
2,5 g Black pepper, freshly ground more to taste
45 ml Extra-virgin olive oil, more to taste
250 g Fatti's and Monis farfalle pasta
60 g Butter
10 g Fresh sage leaves
10 g Cloves garlic, minced
100 g Parmesan, shredded (more if desired)
- Preheat oven to 200°C.
- Position a rack in the centre of the oven.
- Prepare the squash removing seeds and skin. Cut into cubes.
- Combine the squash, onion, salt, pepper, and oil on a large, rimmed sheet pan. Toss to coat. Spread evenly on the pan. Roast until tender and brown in places, turning about halfway through roasting time, 40 to 45 minutes total. Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions to al dente. Drain and set aside.
- In a large skillet over medium-low heat, melt the butter. Add the sage leaves and cook until the butter begins to brown and the leaves crisp. Remove the leaves with a slotted spoon to a paper-towel-lined-plate. Be careful not to burn the butter.
- Add the garlic to the skillet and continue cooking until fragrant, about 30 seconds. Remove from the heat.
- Add the pasta and toss to coat. Crumble the sage leaves over the mixture. Add the butternut squash and onions. Return to medium-low heat and continue cooking, stirring frequently, until pasta and squash are warmed through.
- Toss with 1/2 cup of shredded Parmesan cheese, adjust the seasoning with salt and pepper if needed. Serve with more Parmesan, if desired.
