Rigatoni with Roasted Butternut Squash and Pancetta


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Rigatoni with Roasted Butternut Squash and Pancetta
Photo: © Tina Rupp
Total Time:
35 mins


  • 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°. On a medium, rimmed baking sheet, toss the squash with 1 tablespoon of the olive oil. Roast for 15 minutes, tossing once, until browned and tender; season with salt.

  2. Meanwhile, in a pot of boiling salted water, cook the rigatoni until just al dente. Drain, reserving 1 cup of the cooking water.

  3. Heat the remaining 3 tablespoons of olive oil in a large skillet. Add the pancetta and cook over moderate heat until lightly browned, about 5 minutes. Add the shallots, sage, crushed red pepper and a generous pinch of black pepper and cook until the shallots are soft, about 4 minutes. 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. Stir in the 1/2 cup of Pecorino. Serve the pasta in deep bowls, passing extra Pecorino at the table.

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