Rigatoni with Sweet Potato, Oregano, and Parmesan

Rigatoni with Sweet Potato, Oregano, and Parmesan Recipe
Photo: Cyd McDowell


Makes 6 servings

Recipe from

Real Simple

Nutritional Information

Calcium 201 mg
Calories 485
Caloriesfromfat 26 %
Carbohydrate 74 g
Cholesterol 12 mg
Fat 14 g
Fiber 5 g
Iron 3 mg
Protein 17 mg
Satfat 4 g
Sodium 422 mg


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


Preheat oven to 375° F. 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. Cook the rigatoni according to the package directions. Drain, reserving 1/3 cup of the cooking water. 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. 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.

Cyd McDowell,

Real Simple

November 2004
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