Angry Pasta Fagioli

50min

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Step 1

Peel the squash (deseed if needed) and scrub the carrot, then chop into 1cm chunks, and place in a large casserole pan on a medium heat with 2 tablespoons of olive oil.

Step 2

Prick and throw in the whole chillies (this will give you a warming, gentle heat), then cook for 10 minutes, or until lightly golden, stirring regularly.

Step 3

Peel and finely chop the onion and garlic, then add to the pan and cook for a further 10 minutes, or until softened and caramelized.

Step 4

Wrap the pasta in a clean tea towel and bash with a rolling pin to crack and break it up (give it some welly!), then stir into the pan with a pinch of sea salt and black pepper.

Step 5

Tip in the beans (juices and all) and scrunch in the tomatoes, along with 3 tins' worth of water.

Step 6

Pop the lid on and simmer for 20 minutes, or until thickened and the pasta is cooked, stirring occasio- nally.

Step 7

Meanwhile, strip the rosemary leaves into a pestle and mortar, add a pinch of salt and bash to a paste, then muddle in 3 tablespoons of extra virgin olive oil and the vinegar.

Step 8

Swirl into the pan and serve up.