Heirloom Wheat Rigatoni with Roasted Butternut Squash Creamy Sauce

16oz Pastificio Boulder Heirloom Wheat Rigatoni
12lbs of butternut squash
1 cup heavy cream
3 cloves of garlic, minced
1/2 small onion, diced
extra virgin olive oil
Salt, black pepper, nutmeg
Fresh sage leaves, finely sliced
Parmigiano Reggiano (freshly grated)

Directions:
Turn oven on 350F, wash butternut squash, cut in half lengthwise, remove seeds, brush with olive oil, sprinkle salt and pepper and place on a parchment paper lined baking sheet, cut side down. Roast for about 30'-45' or till soft. Set
aside.

In a sauté pan, and on low heat, sautee onions with olive oil till golden brown, add garlic and sautee till golden. In a food processor, scoop out flesh of roasted butternut squash and puree.

Cook pasta as per instructions. While rigatoni is cooking, add butternut squash puree to onions and garlic, add 1 cup of pasta water and simmer for a few minutes. Add nutmeg, salt and pepper to taste. Add heavy cream and combine. Once rigatoni is al dente, straight from the water and with a spider or slotted spoon, add it to the hot, low simmering sauce. Add a bit more pasta water (1/2 cup) and gently combine. Plate in pre warmed bowls. Sprinkle sage and freshly grate Parmigiano Reggiano. Serve immediately.

Buon appetito!