- 8 ounces rigatoni noodles
- 2 tablespoons butter
- 10 sage leaves
- ½ teaspoon salt
- 4 slices bacon, cut into pieces
- ⅓ cup diced onion
- 1 pound squash (about a half of a squash or 2 cups, peeled, seeded and cubed)
- ½ cup dry white wine
- ½ cup cream
- ½ grated Pecorino Romano cheese, plus more for serving (Parmesan can be substituted)
Cook the pasta as directed. Place the butter in a heavy-bottomed pan. Add the sage leaves and a pinch of the salt. Heat over medium heat for 3–4 minutes, until fragrant. Turn off the heat.
In a large pan, brown the bacon for 3–5 minutes, until beginning to crisp. Add the onion and remaining salt. Cook for another 3–5 minutes. Add the sage and butter mixture and the squash. Cover and cook until the squash is tender (about 10–15 minutes). Add the wine and deglaze the pan, getting all of the brown bits off the bottom with a wooden spoon or rubber spatula. Add the cooked pasta, cream and cheese, and stir. Cook for another 1–2 minutes. Adjust seasoning and serve with extra grated cheese.