Rigatoni With Sweet Potato, Oregano, and Parmesan

Photo by Antonis Achilleos
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 485 calories
    • Calories 26 calories from fat
    • Fat 14 g
    • Sat Fat 4 g
    • Cholesterol 12 mg
    • Sodium 422 mg
    • Protein 17 mg
    • Carbohydrate 74 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 201 mg


  1. Check 4 medium sweet potatoes
  2. Check 1pound rigatoni
  3. Check 4tablespoons olive oil
  4. Check 3 cloves garlic, sliced
  5. Check 6 to 8 fresh oregano stems
  6. Check 1teaspoon kosher salt
  7. Check 1teaspoon freshly ground black pepper
  8. Check 1cup freshly grated Parmesan


  1. Preheat oven to 375° F.
  2. Rinse the sweet potatoes and prick their skins several times with a fork. Place them directly on rack in oven. Bake 1 hour or until soft; set aside.
  3. Cook the rigatoni according to the package directions. Drain, reserving 1/3 cup of the cooking water.
  4. In a small skillet, heat the olive oil over medium-low heat. Add the garlic and sauté until just golden. Add the oregano and sauté about 1 minute, until fragrant and slightly crisp.
  5. Place the rigatoni in a large bowl. Scoop the potato flesh into the bowl of pasta. Add the olive oil mixture and pasta water and toss. Sprinkle with the salt, pepper, and Parmesan.