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Rigatoni with Pan-Fried Sweet Potato & Sage | In 25 Minutes
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25 min
Quick
Knuspr-Küche
Herbstliche Wohlfühlküche auf italienische Art: Zart karamellisierte Süßkartoffelwürfel treffen auf al dente gekochte Rigatoni, knusprigen Salbei und duftende braune Butter. Vollendet mit feinem Parmesan und knackigen Walnüssen – fertig auf dem Tisch in nur 25 Minuten.
Ingredients
Preparation method
Preparation
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.
Cooking
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.
Chef's tip
Glossy emulsion: The starchy pasta water is the secret to authentic Italian pasta. It binds the nutty sage butter and Parmesan into a silky sauce, entirely without cream.
Crispy nut finish: Toast the chopped walnuts briefly beforehand in a dry pan without fat to bring out their nutty autumn aroma even more intensely.
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