500 g (1.1 lb) spaghetti, broken into 2-inch bits*
4 kg (4.4 lbs) zucca mantovana, acorn squash, butternut or other
1/3 cup extra virgin olive oil
2 large garlic cloves, smashed
Pinch of rosemary needles
1/2 teaspoon red pepper flakes
Stand-by boiling hot water
*other soup pastas work well for this dish, like for example pasta mista, tubetti, ditali, ditalini, farfalline etc.
Discard the garlic, its chore is done. Scrape the soft pulp to remove the skins and set aside.
Boil 5-6 cups of hot salted water. Stir in the broken pasta, cooking until al dente. While the pasta cooks, taste for salt and correct if necessary. In the last 5 minutes, add the pumpkin pulp, tweaking the consistency. If desired, adding more water. It can be soupy, thick or almost dry, depending on your taste.
Stir in more pepper flakes if necessary, and serve hot. Pass the Parmigiano and watch the smiles surface.