Rigatoni With Roasted Butternut Squash and Pancetta |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is wonderful! It has very few ingredients, and is finished in 35 minutes, and the flavors all meld beautifully! From: Pasta/Quick Recipes from Scott Conant, F&W Magazine, March 2003 edition. Ingredients:
1 3/4 lbs butternut squash, peeled and cut into 1/2-inch dice (2 cups) |
1/4 cup extra virgin olive oil |
salt |
3/4 lb rigatoni pasta |
3 ounces thickly sliced pancetta, cut into 1/4-inch dice |
2 shallots, thinly sliced |
12 sage leaves, torn |
1/4 teaspoon crushed red pepper flakes |
fresh ground black pepper (a generous pinch) |
1/2 cup freshly grated pecorino cheese, plus more for serving |
Directions:
1. Preheat the oven to 425°F
2. On a medium, rimmed baking sheet, toss the squash with 1 tablespoon of the olive oil.
3. Roast for 15 minutes, tossing once, until browned and tender; season with salt.
4. Meanwhile, in a pot of boiling salted water, cook the rigatoni until just al dente; drain, reserving 1 cup of the cooking water.
5. Heat the remaining 3 tablespoons of olive oil in a large skillet.
6. Add the pancetta and cook over moderate heat until lightly browned, about 5 minutes.
7. Add the shallots, sage, crushed red pepper and a generous pinch of black pepper and cook until the shallots are soft, about 4 minutes.
8. Add the squash, rigatoni and the reserved cooking water and cook over moderate heat, tossing gently, until the sauce is thickened and the pasta is al dente, 2 to 3 minutes; season with salt.
9. Stir in the 1/2 cup of Pecorino.
10. Serve the pasta in deep bowls, passing extra Pecorino at the table.
11. *Search for easy-to-find tangy, crisp vernaccia di san gimignano.
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