Mezzi Rigatoni with Squash, Sage and Pecorino

Method

1. 1

   Cut the squash into 2 cm cubes and finely chop the onion. Heat the oil in a wide skillet over medium heat. Fry the sage for 30–60 seconds until it stiffens, then lift it onto a plate lined with kitchen paper.Cut the squash into ¾ in cubes and finely chop the onion. Heat the oil in a wide skillet over medium heat. Fry the sage for 30–60 seconds until it stiffens, then lift it onto a plate lined with kitchen paper.

2. 2

   Lower the heat and soften the onion in the sage oil for 5 minutes. Add the squash, a pinch of salt and 120 ml of water. Cover and simmer for 15–18 minutes until a fork slides easily into a cube. Mash about three-quarters of the squash in the pan and leave the rest in pieces.Lower the heat and soften the onion in the sage oil for 5 minutes. Add the squash, a pinch of salt and ½ cup (120 ml) of water. Cover and simmer for 15–18 minutes until a fork slides easily into a cube. Mash about three-quarters of the squash in the pan and leave the rest in pieces.

   Start 5 min timerStart 15 min timer
3. 3

   While the squash cooks, boil the mezzi rigatoni in salted water. Reserve 200 ml of the cooking water and drain the pasta about 1 minute before it is al dente. Toss it with the squash and 60 ml of the reserved water over medium heat until the sauce coats the tubes and the pasta is al dente.While the squash cooks, boil the mezzi rigatoni in salted water. Reserve ¾ cup (200 ml) of the cooking water and drain the pasta about 1 minute before it is al dente. Toss it with the squash and ¼ cup (60 ml) of the reserved water over medium heat until the sauce coats the tubes and the pasta is al dente.

   Start 1 min timer
4. 4

   Take the skillet off the heat. Stir in most of the pecorino and enough reserved water to loosen the sauce. Taste for salt and serve with the crisp sage, remaining pecorino and freshly ground pepper.