Preparation:
Slice the pancetta 1/8-inch thick, slicing
again in half, and make strips 1/2 inch wide and
set aside;
Dice the onions large and reserve;
Peel and slice the garlic and set aside;
Cut the squash into 3/4-inch cubes and
reserve;
Remove the kale stems and set aside;
Cut the cheese into small cubes and set
aside;
Cook the pancetta, in a frying pan with high
sides, for 4 to 5 minutes over a medium low
heat. Stir occasionally, until it starts
to curl. Remove from pan and reserve;
Raise the heat to medium and add the olive
oil and onions. Cook until the onions are
slightly soft;
Add the garlic and squash, season with salt,
pepper and sage and cook 2 more minutes;
Pour in the broth and add the kale [if the
kale doesn't fit into the pan all at once, add
it in batches since it will wilt down];
Cover the pan and simmer, stirring
occasionally, for 10 to 12 minutes, until the
vegetables are tender;
When simmering begins, bring 3 qts of water,
with the salt, to a boil.
Add the pasta, cooking it according to the
package instructions, until 'al dente;
Drain the pasta and add to the pan with the
vegetables and toss;
When the ingredients are almost evenly
distributed, add the cheese and toss until the
cheese just starts to soften and melt a bit;
Dish into Italian pasta bowls, sprinkle with
pancetta and serve.
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