1. Preheat the oven to 425°F 2. On a medium, rimmed baking sheet, toss the squash with 1 tablespoon of the olive oil. 3. Roast for 15 minutes, tossing once, until browned and tender; season with salt. 4. Meanwhile, in a pot of boiling salted water, cook the rigatoni until just al dente; drain, reserving 1 cup of the cooking water. 5. Heat the remaining 3 tablespoons of olive oil in a large skillet. 6. Add the pancetta and cook over moderate heat until lightly browned, about 5 minutes. 7. Add the shallots, sage, crushed red pepper and a generous pinch of black pepper and cook until the shallots are soft, about 4 minutes. 8. Add the squash, rigatoni and the reserved cooking water and cook over moderate heat, tossing gently, until the sauce is thickened and the pasta is al dente, 2 to 3 minutes; season with salt. 9. Stir in the 1/2 cup of Pecorino. 10. Serve the pasta in deep bowls, passing extra Pecorino at the table. 11. *Search for easy-to-find tangy, crisp vernaccia di san gimignano. ---------------------------------------------------------------------------
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