Start by chopping your onion and mincing the garlic. I find a good sharp knife makes this task easier and safer. Heat the olive oil in a large pot over medium heat.

Once the oil is hot, add the onions and sauté for about five minutes until they become soft and translucent. Then, toss in the garlic. Cook for an additional minute, watching closely to prevent burning. Trust me, burnt garlic can ruin a dish!

Next up, add the cubed butternut squash and the sliced carrot to the pot. Stir everything together, allowing the veggies to soak up that flavorful olive oil. Season with smoked paprika and sea salt.

Keep cooking this mix for about five more minutes. The squash will begin to soften, and the smell will be delightful.

Now it’s time for a kick! Toss in the sliced chili peppers. Stir everything again, letting those vibrant colors and spicy scents mingle. This part of the process reminds me how cooking can awaken the senses.

After the veggies are well-combined, it’s time to add the dried whole-wheat penne. Pour in enough water to cover the pasta by about an inch. This step is crucial because it creates the soup-like base.

Next, add the drained borlotti beans, crushed tomatoes, and the fresh rosemary sprigs. Bring this mixture to a boil. Once it’s bubbling, reduce the heat to a simmer and let it cook for 15 to 20 minutes.

Check that the pasta has cooked through and the flavors have melded beautifully. Remove the rosemary before serving. Add the red wine vinegar for a zesty finish.