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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425°F | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1 3/4	lb	peeled cut	357.2044	92.7938	7.9379	0.7938
extra virgin olive oil	1/4	cup		75.65	0.0	16.83	0.425
salt				-	-	-	-
rigatoni pasta	3/4			75.65	0.0	16.83	0.425
pancetta	3	ounces	sliced cut	75.65	0.0	16.83	0.425
shallot	2		sliced	230.4	53.76	8.0	0.32
sage leaf	12			75.65	0.0	16.83	0.425
red pepper flake	1/4	teaspoon	crushed	75.65	0.0	16.83	0.425
black pepper			ground	-	-	-	-
pecorino cheese	1/2	cup	grated	75.65	0.0	16.83	0.425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.