- 1 box penne
- 5 Tablespoons extra virgin olive oil
- 1 medium shallot, minced
- 2 Cups dry red wine, Cabernet or Merlot
- 1 Cup chicken stock
- 1 bunch asparagus, cut on a bias, 1-inch long
- 3 Cups butternut squash, 1/2-inch dice
- 1/2 Cup Parmigiano-Reggiano cheese, shredded
- Salt, to taste
- Black pepper, to taste
Turn the oven to 400 degrees F.
Season the butternut squash with 1 tablespoon of olive oil, salt, and pepper; roast for 10 minutes.
Add the asparagus, seasoned the same way, and roast for an additional 10 minutes, or until the vegetables are slightly brown and thoroughly cooked.
Place a pot of water to boil. Meanwhile, sauté the shallot with the remaining olive oil for 2 minutes, and when it is translucent and thoroughly cooked, about 3 minutes, add the wine and bring to a boil. Reduce by half over high heat, stir in the broth and bring to boil again, and then season with salt and pepper.
Cook the pasta according to the package directions, draining it when it is 3 minutes short of the full cook time. Reserve some of the cooking water.
Toss the pasta with the wine reduction until the sauce is totally reduced and the pasta turns red, adding some cooking water if needed.
Stir in the roasted vegetables and top with the cheese before serving.