Rigatoni with roasted butternut squash, pancetta and radicchio ___

Rigatoni with roasted butternut squash, pancetta and radicchio

Ingredients

For the Pasta:

  • 5 tablespoons extra virgin olive oil, divided
  • 1 small butternut squash, about 2 1/2 cups cut into a 1/2 inch dice
  • 0.5 teaspoon salt
  • 1 pound dried rigatoni
  • 2 shallots sliced
  • 4 ounces pancetta, cubed
  • 6 sage leaves, torn
  • half a small head of radicchio, about 5 oz cut into thin strips.
  • 0.5 cup chicken broth
  • 0.25 cup grated pecorino Romano cheese

Directions

Preheat the oven to 425 degrees.

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.

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.

Put a large saute` pan over a medium-high flame and heat the remaining oil. Add the shallots and saute` for about 3-4 minutes.

Add the pancetta and sage and saute` until crisp, about 5-7 minutes.

Add in the radicchio and saute` until just wilted, about 2 minutes.

Add the chicken broth and saute` 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!