Creamy Squash Rigatoni Pie With a Cheesy Chorizo Crumb Topping

Instructions

1. Preheat the oven to 200℃ and arrange the squash, shallots, and red onion on a baking tray 
2. Drizzle with olive oil, sprinkle with salt, and roast in the oven until soft and starting to brown, about 20-30 minutes, set aside
3. Cook the pasta until it is slightly less than al dente, about 8 minutes
4. Stand all the rigatoni up, filling your dish to create a pie effect as I have done in my pic. You may not use all the pasta depending on the size of your dish
5. Meanwhile, in a large saucepan on medium heat with a little olive oil, sauté the garlic until soft
6. Add the roasted vegetables to the pan along with 700ml of stock and spices, bring to a boil and then purée with a hand blender or remove into a blender to purée and return contents to the saucepan
7. At this point, your sauce will be quite thick. Add the cream Fraiche and parmesan and mix well
8. Taste to check your seasoning, adding the desired amount of salt and pepper or more chilli powder if you like it spicy
9. Check the consistency of your sauce as there are 2 options at this point, depending on your time.  You can make the pasta sauce slightly thicker and pipe the sauce into each standing pasta tube, or you can loosen the sauce with a little more stock and pour the sauce over the pasta spreading it evenly over all the tubes.  I decided on a mixture of both!  I piped the sauce into the tubes (using a cut end of a ziplock bag!), then thinned out the last bit of extra sauce with more stock and poured it over the pasta tubes, so all the little crevices were nicely filled.
10. In another saucepan over medium heat, cook the chorizo until dark red and the oils are released. Add the breadcrumbs and cook additional 2-3 minutes so the breadcrumbs absorb the oil.
11. Transfer chorizo and breadcrumbs to a food processor, add the parmesan cheese and olive oil, pulse a few times until you have a crumb-like texture.
12. Add the chorizo crumb to the top of the pasta pressing down with your fingers. 
13. Cover the dish with foil, doming it slightly to avoid touching the topping, and bake for 30 minutes
14. Remove the foil and continue cooking until the top is golden brown, about 15-20 minutes more. 
15. Serve piping hot!