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Rigatoni with roasted butternut squash, pancetta and radicchio

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Created by rossella rago,
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Description

Rigatoni with roasted butternut squash, pancetta and radicchio.

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Ingredients
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Cooking with Rossella
Key Ingredients
Recipe Groups
Serves
4 - 6
  • 5 tablespoons extra virgin olive oil, divided
  • 1 small butternut squash, about 2 1/2 cups cut into a 1/2 inch dice
  • 1/2 teaspoon salt
  • 1 pound dried rigatoni
  • 2 shallots sliced
  • 4 oz Pancetta cubed
  • 6 sage leaves torn
  • Half a small head of radicchio, about 5 oz cut into thin strips.
  • 1/2 Cup chicken broth
  • 1/4 cup grated pecorino Romano cheese
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Directions/Steps
  1. Preheat the oven to 425 degrees.
  2. In a mixing bowl toss the squash with 2 tablespoons of the olive oil and salt. Spread onto a 13x18 baking sheet and roast for 20-25 minutes tossing halfway through. Transfer to a plate and set aside.
  3. Bring a large pot of generously salted water to a boil and cook the rigatoni until al dente. Drain and reserve about a cup of cooking water. Set aside.
  4. Put a large sauté pan over a medium-high flame and heat the remaining oil. Add the shallots and sauté for about 3-4 minutes. Add the pancetta and sage and sauté until crisp, about 5-7 minutes. Add in the radicchio and sauté until just wilted, about 2 minutes. Add the chicken broth and sauté scraping up the bits from the bottom of the pan with a wooden spoon. Cook for 1-2 minutes and add in the squash and the rigatoni. Toss the pasta with everything using some of the cooking water if it's a bit dry. Turn off the heat and add the pecorino cheese tossing to melt. Serve in warm bowls with an extra sprinkle of pecorino!
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