Ingredients 

• Two honeynut squash (see note)
• 1 pound of rigatoni (or any short pasta shape of choice)
• Two tablespoons of olive oil
• Two tablespoons of butter
• A couple of shallots, minced
• 3 or 4 garlic cloves, minced into a paste or grated 
• 6 fresh sage leaves, finely chopped (see note)
• Lots of red pepper flakes
• 1 tube of tomato paste 
• 1/2 cup of vodka
• 1/4 to 1/2 cup of heavy cream (see note) 
• 3 tablespoons of butter, cold from the fridge 
• Fresh basil
• Freshly grated Parmigiano Reggiano
• Freshly grated pecorino cheese
• Kosher salt 
• Freshly ground black pepper 

Directions  

1. Heat the oven to 425 and line a baking sheet with parchment paper. 
2. Cut your honeynut squash in half, scoop out, and discard the seeds. Add the squash to the baking sheet with a good drizzle of Olive oil and salt. Roast for 20 to 30 minutes, until the squash is very tender. Let cool slightly until cool enough to handle and add the flesh (discarding the skin) to a food processor or blender and puree until smooth. Set aside for the time being. 
3. Cook your pasta in salted water until al dente. Make sure you reserve a good amount of pasta cooking water before you drain. (See note) 
4. To start the sauce, heat the two tablespoons of butter and two tablespoons of Olive oil in a large skillet and then add the shallots, sage, garlic, and red pepper flakes. Cook for a few minutes until the shallots are softened and the garlic is fragrant. I add a pinch or two of salt at this point. 
5. Add all the tomato paste and cook, stirring continuously, until the tomato paste is darker in color, about 4 minutes. You want to cook out the raw tomato taste so give it time. I also add another pinch of salt. 
6. Add the vodka and cook until the vodka disappears and a minute or two after that. Then stir in the honeynut squash puree, and a pinch of salt, and let everything cook together for a couple of minutes. Stir in the heavy cream (however much you are using). 
7. Add about a 1/2 cup of pasta water to the sauce and stir until it starts to come together. Taste and season it again with a pinch of salt and black pepper and simmer for 2 minutes. 
8. Add the pasta to the sauce, along with more pasta water, and toss to coat. You can start with a splash or two of pasta water and keep adding as needed. Add the three tablespoons of butter and cook everything together for a few minutes, until the noodles are done. 
9. Off the heat stir in the basil, parmesan, and pecorino. Taste and adjust seasonings. I usually add more red pepper flakes!

Notes

• I used two small honeynut squash for this recipe. You can definitely use butternut squash if you can’t find honeynut!
• Use more or less sage based on your preference. 
• I usually start making the sauce as the water is boiling for the pasta. If the pasta sauce is done first, it can sit while you wait for the pasta to be done cooking. Just always make sure you save the pasta water and cook the noodles to al dente (a minute or two before done) since you’ll finish cooking them in the sauce. 
• I usually use less than a 1/4 cup of heavy cream. We prefer how it tastes when I use less cream and add the butter at the end. If you prefer the taste of more heavy cream then you may want to add less butter at the end so it isn’t too rich.