Penne with Roasted Butternut Squash, Pancetta, and Sage
This simple, hearty pasta recipe is courtesy of Scott Conant.
The Martha Stewart Show, November Fall 2008
- 1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
- 1/4 cup olive oil
- Coarse salt
- 3/4 pound penne pasta
- 3 ounces pancetta, sliced 1/4 inch thick and finely chopped
- 2 shallots, thinly sliced crosswise
- 1/4 teaspoon crushed red pepper, flakes
- 10 fresh sage leaves, coarsely chopped or torn
- 1/2 cup finely grated pecorino Romano cheese, plus more for serving
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.
- Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.
- Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.
- Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.
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