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Rigatoni with Roasted Squash | Sage Butter & Parmesan
(0)
25 min
Quick
Knuspr-Küche
Herbstlicher Pasta-Klassiker: Im Ofen aromatisch gerösteter Hokkaido-Kürbis trifft auf nussige Salbeibutter, al dente gekochte Rigatoni und feinen Parmesan. In nur 25 Minuten auf dem Tisch!
Ingredients
Preparation method
Preheat the oven to 200 °C top/bottom heat. Wash the Hokkaido squash thoroughly, halve, deseed, and cut into bite-sized, roughly 2 cm cubes. Spread the squash cubes on a baking sheet lined with baking paper, drizzle with 2 tbsp extra virgin olive oil, and season with a pinch of fine table salt, ground black pepper, and a pinch of ground nutmeg. Bake in the oven for approx. 20 minutes until the squash is tender and lightly caramelized around the edges.
Meanwhile, bring a large pot of generously salted water to the boil. Add the rigatoni and cook according to package instructions until al dente. Before draining, ladle out about 100 ml of the starchy pasta water and set aside.
Peel the garlic and slice thinly. Pick the fresh sage leaves from the stems. Melt the butter in a large skillet over medium heat. Add the garlic and sage leaves and gently fry for 2–3 minutes until the sage turns wonderfully crispy and the butter smells lightly nutty.
Chef's tip
Hokkaido squash does not need to be peeled before cooking, as the skin becomes wonderfully tender when roasted in the oven.
The starchy pasta water is the secret to perfectly binding the velvety sage butter sauce.
75 min
Under an hour
