If you like hot spicy food, this dish is delicious, subtle, and not as hot as it looks. Or… if you are not used to hot
food but would like to try – then use only 1/2 to 1 level teaspoon of crushed chilli, leave out the fresh green chilli,
and make sure the large red red one is a mild type such as ‘Anaheim’ or ‘Corno de Toro’…Keep hands away from
your eyes while de-seeding and slicing the chillies, and wash hands afterwards. And be warned that Asian crushed
chilli may be much hotter than Gregg’s!
450 gm Butternut pumpkin
4 cloves Garlic
2 TBS oil plus 50g butter (or half of these, to
reduce fat content)
2 tsp Gregg’s crushed chilli paste (moderately
hot and lots of flavour)
1 can Italian tomatoes, about 400 gm.
1/4 cup strong chicken stock (or 1 Maggi
chicken cube in 1/4 cup hot water)
2.5 cm piece of long green chilli, plus 1 large
mild red chilli – Both chillies *de-seeded* and
sliced very fine
400 gm packet dry fettuccini pasta
1/4 cup chopped parsley
Salt and fresh-ground pepper to taste
- Peel pumpkin and cut into 1.5 cm pieces.
- Peel Garlic and chop into small pieces with a sharp knife (garlic tastes different if crushed).
- Peel onion and chop finely.
- Melt butter and oil together in pan, add pumpkin, garlic, onion, and sliced fresh chilli. Cook about 5 min, stirring gently, until onion is soft.
- Add tomatoes and chop roughly with spoon, then add stock. Put lid on pan; cook with occasional stirring until pumpkin is tender
- When nearly ready, add Gregg’s chilli, 5 grinds of pepper and salt to taste, and mix well.
- Cook fettuccini in plenty of lightly salted water to ‘al dente’ (just chewy in the middle). Drain, pour pumpkin sauce over, and sprinkle parsley.