Rigatoni with Butternut Squash

1 Butternut squash - peeled, seeded and chopped into bite sized pieces
1 box Rigatoni (or other large, hearty pasta)
6-8 slices bacon (or the whole pkg - whatever) - chopped into bite sized pieces
2 shallots sliced very thin
6-8 fresh sage leaves (1 tsp dried sage)
leftover grilled chicken chopped into bite sized pieces (Optional)
1 cup grated parmesan cheese

** This is a cool technique where you cook the pasta most of the way, then pull about a cup of the cooking water out, toss the drained pasta with the ingredients & the cooking water.  It enables the pasta to soak up the oils & flavors of the ingredients and make it's own sauce.  Once you figure this out you can do tons of different things using the same idea. **

Toss  squash pieces with olive oil, salt & pepper.  Roast 10 min at 400, toss and cook another 10 min.

Start the water and boil the rigatoni the lowest amount of time on the package (if it says 11-13 min - just do the 11 - you want it very al dente because it'll cook more after you take it out).

In a pan fry the chopped up bacon.  When it's crispy, add the shallots and cook another minute.  Add in the chicken (if using) and toss to get everything coated and heated through. 

Wearing an oven mitt, use a heatproof measuring cup to remove about a cup of the water from the pasta & set aside.   Drain the pasta and then toss into pan with bacon.  Add about 1/2 of the reserved water and stir up all the bits from the bottom of the pan.   The pasta will soak up the bacon & water, giving it tons of flavor.  If the pasta isn't quite done or you need more time - add the rest of the water.  Then toss in the squash pieces and gently toss to combine (some smooshing will happen & that's okay).  Add in 3/4 of the cheese and the sage.  Toss to combine.  Pour into large bowl, top with the rest of the cheese and serve. 

** If you wanted to do this without bacon, you could brown butter and follow the recipe.  If you wanted to go vegetarian, you could brown butter and then, instead of bacon, you could toss in about 3/4 cup of walnuts and saute them in the butter as it browns.  I've not tried it but I bet that would be fantastic! **