Rigatoni With Roasted Butternut Squash And Pancetta
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
Instructions
Rigatoni With Roasted Butternut Squash And Pancetta serves 10 original recipe by Food & Wine.
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