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Photo: Cyd McDowell Photo by: Photo: Cyd McDowell

Rigatoni with Sweet Potato, Oregano, and Parmesan

Real Simple NOVEMBER 2004

  • Yield: Makes 6 servings


  • 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.

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

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Rigatoni with Sweet Potato, Oregano, and Parmesan recipe