15 Popular Rigatoni Recipes You Have to Try

5 Tips for Cooking Sweet Potatoes

I Made Emeril Lagasse's Spicy Rigatoni and My Mouth Is on Fire (In the Best Way)

35 Recipes for Sweet Potato Side Dishes

Our Favorite Rotini Pasta Recipes

46 Savory Ways to Love Sweet Potatoes

How to Make Toasted Ravioli

45 Sweet Potato Recipes to Make All Year Long

17 Sweet Potato Recipes for Your Slow Cooker

The Best Frozen Sweet Potato Fries

How to Make Roasted Delicata Squash

I Made Lasagna with Potatoes, and I'll Never Go Back to Noodles

We Made the Pioneer Woman Sweet Potato Casserole, and It's the Perfect Holiday Side

Are Sweet Potatoes Good for People with Diabetes?

30 Ravioli Recipes That’ll Fill You With Joy

Can You Eat Sweet Potato Skin?

What Is Risotto? (And How Do You Make It?)

19 Easy and Delicious Recipes with Ravioli

23 Types of Sweet Potatoes and What to Do with Them

Yams vs. Sweet Potatoes: What's the Difference?

TEST KITCHEN APPROVED

Rigatoni with Roasted Sweet Potatoes

Name: Rigatoni with Roasted Sweet Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
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

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 30 min. Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 22, 2022

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

TEST KITCHEN APPROVED

Rigatoni with Roasted Sweet Potatoes

5 Reviews Add your review

Yield:4 servings

Prep:30 min

Cook:15 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

Directions

1
Place sweet potatoes and onion in an ungreased 15x10x1-in. baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle over vegetables and toss to coat.

2
Bake, uncovered, at 400° for 20-25 minutes or until potatoes are tender, stirring occasionally.
3
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.
4
Drain rigatoni; place in a large bowl. Add cream sauce, vegetables and walnuts; toss to coat. Sprinkle with cheese.