Tagliatelle met pompoen

• Chop the onion and crush or mince the garlic.
• Finely chop the red chili pepper.* 
• Heat 1 tbsp olive oil in a frying pan over medium-high heat. Fry the chili pepper with the garlic and onion for 4 - 6 minutes.
• Stir in the tomato paste and Sicilian herbs and fry for another 2 - 4 minutes. Transfer the contents of the pan to a large bowl.

*Take care, this ingredient is spicy! Use as preferred.

• Add half of the roasted butternut squash to the large bowl. 
• Add the cream and the water for the sauce (see pantry for amount).
• Use an immersion blender to blend until smooth. Add the white balsamic vinegar and season to taste with salt and pepper.
• Meanwhile, roughly tear the Serrano ham into pieces and remove the sage leaves from the stems.

• Heat the rest of the olive oil in a frying pan over medium-high heat. Fry the sage and Serrano ham for 5 - 7 minutes until crunchy. 
• In the meantime, boil plenty of water in a lidded pot or saucepan, then add a pinch of salt.
• Boil the tagliatelle for 3 - 5 minutes.
• Drain and then transfer the tagliatelle to the creamy sauce and mix well to combine.

• Chop the shallot and halve the sundried tomatoes.
• In a salad bowl, combine the extra virgin olive oil with the balsamic vinegar and the honey.
• Shortly before serving, add the arugula and shallot to the bowl and toss well to combine.
• Garnish the salad with the sundried tomatoes and the pumpkin seeds.