Rigatoni with Sweet Potato, Oregano, and Parmesan

Photo: Cyd McDowell

Yield: Makes 6 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 201mg
  • Calories: 485
  • Calories from fat: 26%
  • Carbohydrate: 74g
  • Cholesterol: 12mg
  • Fat: 14g
  • Fiber: 5g
  • Iron: 3mg
  • Protein: 17mg
  • Saturated fat: 4g
  • Sodium: 422mg


  • 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


  1. 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.
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