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Creamy Carrot Rigatoni | Italian Pasta
(0)
35 min
Quick
Knuspr-Küche
Ein herbstliches Highlight der italienischen Feierabendküche: Cremige Karotten-Rigatoni! Im Ofen geröstete Karotten und karamellisierter Knoblauch werden zusammen mit feinem Parmesan zu einer samtig-aromatischen Sauce püriert, die sich perfekt an die Rillen der Pasta schmiegt. Farbenfroh, intensiv und unwiderstehlich lecker.
Ingredients
Preparation method
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Thoroughly wash, peel, and cut the carrots into approx. 1 cm thick slices. Lightly crush the unpeeled garlic cloves.
Spread the carrot slices and crushed garlic cloves on the baking sheet, drizzle with 2 tbsp olive oil, and season with a little salt and pepper. Roast in the preheated oven for approx. 25 minutes until the carrots are tender and lightly caramelized and golden brown at the edges.
Meanwhile, bring plenty of water to a boil in a large pot, salt generously, and cook the rigatoni al dente according to package instructions. Before draining, ladle out about 150 ml of starchy pasta water and set aside. Drain the pasta.
Chef's tip
For an extra nutty touch, you can sprinkle a handful of toasted pine nuts or walnuts over the pasta before serving.
Oven-roasting the carrots is the secret to the sauce's deep, sweet-and-savory flavor – roasting caramelizes the natural sugars of the carrots especially intensely.
75 min
Under an hour
