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Rigatoni with Roasted Sweet Potatoes Recipe

Rich and buttery cream sauce coats pasta and sweet potatoes in this impressive entree. Walnuts and wine give the dish special flavor, while sage offers just the right seasoning. —Taste of Home Test Kitchen

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Rigatoni with Roasted Sweet Potatoes Recipe

Prep: 30 min. Cook: 15 min.

Yield: 4 Servings

30 15 45

Ingredients

3 medium sweet potatoes, peeled and cubed
1 medium onion, halved and sliced
3 garlic cloves, minced
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon dried sage leaves
1/8 teaspoon pepper
2 cups uncooked rigatoni
2 tablespoons butter
1 cup heavy whipping cream
1/2 cup white wine or chicken broth
1/2 cup chopped walnuts, toasted
Shredded Parmesan cheese

Directions

Place sweet potatoes and onion in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle over vegetables and toss to coat.
Bake, uncovered, at 400° for 20-25 minutes or until potatoes are tender, stirring occasionally.
Meanwhile, cook rigatoni according to package directions. In a small saucepan, melt butter; stir in cream and wine. Bring to a gentle boil; cook for 10-12 minutes or until slightly thickened.
Drain rigatoni; place in a large bowl. Add cream sauce, vegetables and walnuts; toss to coat. Sprinkle with cheese. Yield: 4 servings.

Nutritional Facts 1-1/2 cups (calculated without Parmesan cheese) equals 626 calories, 42 g fat (19 g saturated fat), 97 mg cholesterol, 518 mg sodium, 55 g carbohydrate, 6 g fiber, 10 g protein.

Originally published as Rigatoni with Roasted Sweet Potatoes in Simple & Delicious December/January 2011, p10

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Rigatoni with Roasted Sweet Potatoes

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Reviewed on Dec. 19, 2012 by cmdumee

Usually my family loves our sweet potatoes sweet instead of savory, but this recipe is great! In my husband's words it's "strangely delicious." A filling and tasty meal!

Reviewed on Jul. 22, 2011 by wisdom6

I forgot to put the onions in the oven so I just sauted some mushrooms and threw those in there. Yummy and super quick!

Reviewed on May. 17, 2011 by stephidav

substituted ricotta for cream and it worked quite well. delicious!

Reviewed on Feb. 02, 2011 by keverwann

Yummy! I used 8 oz of Wagon Wheel pasta instead, because that's what I had. I also used kosher salt for roasting the sweet potatoes (which took 40 minutes, not 25). Very yummy and worth the time.