Rigatoni With Roasted Butternut Squash and Pancetta

• 1 34 lbs butternut squash, peeled and cut into 1/2-inch dice (2 cups)
• 14 cup extra virgin olive oil
• salt
• 34 lb rigatoni pasta
• 3 ounces thickly sliced pancetta, cut into 1/4-inch dice
• 2 shallots, thinly sliced
• 12 sage leaves, torn
• 14 teaspoon crushed red pepper flakes
• fresh ground black pepper (a generous pinch)
• 12 cup freshly grated pecorino cheese, plus more for serving

1. Preheat the oven to 425F
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.

butternut squash, extra virgin olive oil, salt, rigatoni pasta, pancetta, shallots, sage, red pepper, fresh ground black pepper, freshly grated pecorino cheese

Taken from www.food.com/recipe/rigatoni-with-roasted-butternut-squash-and-pancetta-336991 (may not work)