Rigatoni with Pan-Fried Sweet Potato & Sage | In 25 Minutes

Peel the sweet potatoes and cut them into approx. 1 cm cubes – the smaller the cubes, the faster and more evenly they will cook through in the pan. Peel and finely chop the garlic. Pluck the sage leaves from the stems and pat dry. Coarsely chop the walnuts.

Bring plenty of water to a boil in a large pot, salt generously, and cook the rigatoni according to package instructions until al dente. Before draining, scoop out approx. 150 ml of starchy pasta water and set aside.

Meanwhile, heat the olive oil and half of the butter (approx. 25 g) in a large, deep skillet over medium heat. Add the sweet potato cubes and cook for 8–10 minutes, stirring occasionally, until gently browned and cooked through.