Spaghetti with Spicy Kabocha, Pan Grattato and Pine Nuts

This is the last of the "winter" dishes with the leftovers in the CC's kitchen.

However, it's a masterpiece of texture and flavor. It requires some effort but it gets repaid in spades!


Ingredients

1/4 kabocha (scored and diced into bite-sized pieces)
1 red onion (cut into thin semi-rounds)
1/2 cup sage
2 red chillies

1/4 cup breadcrumbs
2 anchovies
2 dried red-chillies (crumbled fine)

1/2 cup pine nuts

olive oil
sea salt
black pepper

Recipe

Toast the pine nuts in the oven at 375°F until they are lightly toasted roughly 12 minutes. Be careful as they burn easily.

In the meantime, you must prepare the pan grattato with the anchovies and crumbled red-chillies as described here.

Prepare the spaghetti in heavily-salted water until just under al dente.

In a large pan (which can hold both the squash plus the spaghetti) heat up some olive oil. When it shimmers, add the onions and fry for a fit. Toss in the kabocha and fry languidly for at least 3-4 minutes. Toss in the red-chillies, chopped sage, salt and black pepper. Add a small amount of water, and let it cook at a medium-low heat.

When done, toss in the spaghetti, and toss the mixture together.

Serve with the pan grattato and pine nut toppings.