Maltagliati Pasta with Pumpkin, Jerusalem Artichoke and Truffle

Method

1. Peel the Jerusalem artichokes and immediately place them in water to prevent discoloration.
2. Cut the pumpkin into small cubes, approximately 1 cm in size.
3. Heat a pan with a generous knob of butter and a drizzle of extra virgin olive oil.
4. Add a thinly sliced leek and one clove of garlic (keep whole) and sauté gently.
5. Add the pumpkin and Jerusalem artichoke cubes, then stir gently to coat with the fats.
6. Season with salt and pepper, add a few sage leaves, a sprig of rosemary and thyme, and a splash of water.
7. Cook the sauce until the vegetables are tender but still hold their shape, removing the garlic and herb sprigs towards the end.
8. Meanwhile, bring a pot of salted water to a boil and cook the maltagliati pasta until al dente (undercooked by about 2 minutes).
9. Transfer the undercooked pasta directly into the pan with the vegetable sauce, adding a little pasta cooking water as needed.
10. Finish cooking the pasta in the sauce, stirring often, until the pasta is fully cooked and the sauce has thickened.
11. Plate the pasta, then finish with fresh sage leaves, a sprinkle of Parmesan cheese, and shaved white truffle (optional).