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Ingredients

• 3 pounds ripe heirloom or plum tomatoes
• 1 medium butternut squash, seeded and diced into 1 1/2-inch cubes
• 1/4 cup extra virgin olive oil (EVOO), divided, plus some for drizzling
• 2 tablespoons fresh thyme, chopped
• Salt and pepper
• Freshly grated nutmeg
• 1 bulb garlic, top end cut to expose cloves
• 4 tablespoons butter
• A fat pinch of saffron threads
• 1 cup chicken stock
• 1 pound rigatoni
• A fat handful of basil, torn
• 1 cup freshly grated Parmigiano Reggiano cheese, plus some to pass at table

Description

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