Rigatoni with Roasted Jerusalem Artichoke & Thyme

Thoroughly scrub the Jerusalem artichokes under running water or peel thinly if needed. Then cut into approx. 3 to 4 mm thin slices. Peel and finely dice the shallots and garlic cloves. Rinse the fresh thyme, shake dry, and strip the leaves from the sprigs.

Heat the olive oil in a large, deep frying pan over medium heat. Add the Jerusalem artichoke slices and fry for about 6 to 8 minutes, turning occasionally, until golden brown and slightly crispy. Then add the shallots, garlic, and two-thirds of the fresh thyme, and sauté gently for another 2 minutes.

Meanwhile, bring plenty of water to a boil in a large pot, salt well, and cook the rigatoni according to package instructions until al dente. Before draining, ladle out about 100 ml of starchy pasta water and set aside.