Rigatoni with Roasted Butternut Squash and Pancetta Recipe

Name: Rigatoni with Roasted Butternut Squash and Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1 3/4-pound butternut squash, peeled and cut into 1/2-inch dice (2 cups); 1/4 cup extra-virgin olive oil; Salt; 3/4 pound rigatoni; 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; Freshly ground black pepper; 1/2 cup freshly grated Pecorino cheese, plus more for serving

Servings: persons

One 1 3/4-pound butternut squash, peeled and cut into 1/2-inch dice (2 cups)
1/4 cup extra-virgin olive oil
Salt
3/4 pound rigatoni
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
Freshly ground black pepper
1/2 cup freshly grated Pecorino cheese, plus more for serving

1
Preheat the oven to 425.
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.
5
Drain, reserving 1 cup of the cooking water.
6
Heat the remaining 3 tablespoons of olive oil in a large skillet.
7
Add the pancetta and cook over moderate heat until lightly browned, about 5 minutes.
8
Add the shallots, sage, crushed red pepper and a generous pinch of black pepper and cook until the shallots are soft, about 4 minutes.
9
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.
10
Stir in the 1/2 cup of Pecorino.
11
Serve the pasta in deep bowls, passing extra Pecorino at the table.

189

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 1 3/4-pound butternut squash, peeled and cut into 1/2-inch dice (2 cups), 1/4 cup extra-virgin olive oil, Salt, 3/4 pound rigatoni, and more.

Yes, Rigatoni with Roasted Butternut Squash and Pancetta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni with Roasted Butternut Squash and Pancetta

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