This is a simple, yet flavorful pasta dish due to the addition of ancho chili powder, fresh garlic and basil. Ancho chili powder is now widely available at many supermarkets, but if you cannot find it in the spice section, look in the Hispanic foods section. You can get ahead by preparing the vegetables through step two. Cool and refrigerate them until you are ready to proceed, then warm them in the pot with the pasta as described in step 4.
Rigatoni with Roasted Butternut Squash & Blistered Cherry Tomatoes
This is a simple, yet flavorful pasta dish due to the addition of ancho chili powder, fresh garlic and basil. Ancho chili powder is now widely available at many supermarkets, but if you cannot find it in the spice section, look in the Hispanic foods section. You can get ahead by preparing the vegetables through step two. Cool and refrigerate them until you are ready to proceed, then warm them in the pot with the pasta as described in step 4.
Ingredients
- 1 medium butternut squash, peeled, seeded and cubed, about 2 pounds total
- 2 cups (12 ounces) multi-colored cherry tomatoes
- 1 small white onion, coarsely chopped
- ½ teaspoon ancho chili powder
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1 ½ teaspoon kosher salt
- 2 garlic cloves, minced or finely grated
- ¼ cup loosely packed basil leaves, chopped
- 12 ounces rigatoni
- ¾ cup grated pecorino cheese
Instructions
- Preheat your oven to 400 F. Place the cubed butternut squash and chopped onion on a large sheet pan and toss with 3 tablespoons of the olive oil, the ancho chili powder and a teaspoon of the salt. Roast the squash for 20 minutes.
- While the squash roasts, combine the tomatoes, minced garlic, chopped basil and remaining ½ teaspoon of salt in a small bowl. After the squash has been roasting for 20 minutes, add the tomato mixture to the pan with the squash, stir to combine, and return the pan to the oven. Continue to roast for another 20 minutes, until the squash is tender and the tomatoes have begun to break down. If it is darkening too quickly, turn down the heat and continue to roast until the squash is tender.
- Meanwhile, cook the pasta according to package directions in plenty of well-salted water. When it is al dente, drain the pasta, reserving a cup of the cooking water.
- Return the pasta to the empty pot and add the butternut/tomato mixture. Stir over medium low heat, adding a half cup of the reserved pasta water, until it comes together. If it seems too dry, add more water a little at a time. Taste for seasoning, and add more salt if needed, and plenty of freshly cracked black pepper. Serve hot, topped with the grated cheese.
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