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Rigatoni with Roasted Sweet Potatoes

 Rigatoni with Roasted Sweet Potatoes
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
4 ServingsPrep: 30 min. Cook: 15 min.


  • 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


  • 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

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Rigatoni with Roasted Sweet Potatoes (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.