Ingredients (~6 servings)
- 3 tablespoons butter
- 1 shallot, finely diced
- 1/4 cup roasted red peppers, diced
- 4 cloves garlic, minced
- 2 large sweet potatoes, peeled and diced into 1/2-inch pieces
- 1 1/2 cups chicken or vegetable broth
- 1 1/2 cups water
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried basil
- 3/4 cup heavy cream
- 3/4 cup smoked gouda, grated
- 1 lb rigatoni pasta
Start the Sauce
In a large skillet or pot over medium heat, melt the butter. Add the diced shallot and roasted red peppers and cook for ~2-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
Add the diced sweet potatoes to the skillet and sauté for ~3-4 minutes.
Pour in the chicken broth and water, then add the salt, pepper, sage, and basil. Bring the mixture to a simmer.
Cover the skillet and let it cook for ~25-30 minutes, or until the sweet potatoes are tender.
Cook the Pasta
While the sauce is simmering, bring a large pot of salted water to a boil.
Add the rigatoni and cook according to package directions until al dente.
Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta.
Finish the Sauce and Combine
Once the sweet potatoes are soft, carefully transfer them and the remaining cooking liquid to a blender.
Blend on low speed until the sauce is completely smooth. If the sauce seems too thick to blend easily, add a splash more water or broth to loosen it.
Return the blended sauce to the skillet over low heat. Stir in the heavy cream.
Gradually add the grated smoked Gouda, stirring continuously until the cheese is melted and the sauce is smooth.
Add the cooked rigatoni and the reserved pasta water to the skillet. Stir everything together and cook for an additional ~2-3 minutes, allowing the sauce to thicken and coat the pasta.
Smoked Gouda and Sweet Potato Rigatoni
Ingredients
Ingredients (~6 servings)
- 3 tablespoons butter
- 1 shallot finely diced
- 1/4 cup roasted red peppers diced
- 4 cloves garlic minced
- 2 large sweet potatoes peeled and diced into 1/2-inch pieces
- 1 1/2 cups chicken or vegetable broth
- 1 1/2 cups water
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried basil
- 3/4 cup heavy cream
- 3/4 cup smoked gouda grated
- 1 lb rigatoni pasta
Instructions
- Melt butter in large pot over medium heat. Add shallot and roasted peppers, cook 2-4 minutes until soft.
- Add garlic, cook 1 minute.
- Add sweet potatoes, sauté 3-4 minutes.
- Add broth, water, salt, pepper, sage, and basil. Bring to simmer, cover and cook 25-30 minutes until potatoes are tender.
- Meanwhile, cook rigatoni in salted water until al dente. Reserve 1/2 cup pasta water before draining.
- Transfer potato mixture to blender, blend until smooth.
- Return sauce to pot over low heat. Stir in cream.
- Add smoked gouda gradually, stirring until melted.
- Add pasta and reserved water, stir to combine. Cook 2-3 minutes until sauce thickens.
