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Rigatoni with Roasted Sweet Potato & Sage
(0)
40 min
Under an hour
Knuspr-Küche
Cremige Pasta trifft auf herbstliche Aromen: Im Ofen geröstete Süßkartoffeln verwandeln sich zusammen mit Schalotten, Knoblauch und feiner Muskatnuss in eine samtige Sauce. Serviert mit al dente gekochten Rigatoni, knusprig in Butter ausgebackenem Salbei und frisch geriebenem Parmesan.
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Peel the sweet potatoes and cut them into approx. 2 cm cubes. Peel and finely chop the shallots and garlic cloves.
Spread the sweet potato cubes onto a baking sheet lined with baking paper, drizzle with olive oil, and season with a pinch of salt and pepper. Bake in the oven for approx. 25–30 minutes until soft and lightly caramelized around the edges.
Cooking & sauce
Melt the butter in a large pan over medium heat. Add the fresh sage leaves and gently fry for 2–3 minutes until crispy and aromatic. Carefully remove the sage leaves and drain on paper towels.
Chef's tip
For an even nuttier aroma, you can heat the butter until it turns lightly brown (brown butter / beurre noisette) before adding the sage leaves.
If you like some extra texture, sprinkle toasted pine nuts or walnut pieces over the pasta before serving.
Ingredients
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