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
Preparation of the Sauce
Begin the preparation of the sauce using a large skillet or saucepan over medium-high heat by melting some butter.
Cut up one large shallot and place it, along with 1/4 cup of diced roasted red peppers, into the pan and sauté until softened (about 2-4 minutes). Then add some minced garlic, continuing to cook for another minute until fragrant. (You may also want to sprinkle salt and pepper on top of the vegetables at this point.)
Now add about 2 cups of diced sweet potato (cut into about 1/2-inch cubes) and sauté for 3-4 additional minutes.
After sautéing the sweet potatoes, pour in about 1 1/2 cups of chicken broth and 1 1/2 cups of water. Season the liquid with several pinches of salt and pepper as well as about 1 tsp. of dried sage and/or dried basil.
The next step is to bring the mixture to a low boil (or simmer).
Next, cover the pan and cook for about 25-30 minutes or until the sweet potatoes have become tender.
Cooking the Rigatoni
While the sauce mixture is cooking, bring a large pot of water with several tablespoons of salt to a boil.
Cook the rigatoni according to the package directions until it is al dente (slightly firm, but cooked).
Before draining the pasta, set aside about 1/2 cup of pasta water (you will need this later). Once the rigatoni has been cooked, drain it and set it aside.
Finishing the Sauce and Combining All Ingredients
After cooking the sweet potatoes until they are soft, carefully transfer the contents of the skillet, including the liquid in the skillet, into your blender.
Blend the mixture on low speed until the sauce is smooth. If the mixture seems too thick to blend smoothly, add a small amount of water or broth to the blender until the mixture is thin enough to blend without difficulty.
After you have pureed the sweet potato mixture, return it to the skillet (set on low heat). At this time, you will also add approximately 3/4 cup of heavy cream to the pan and stir until both ingredients are well combined.
Next, you will need to stir in about 3/4 cup of shredded smoked Gouda cheese until melted. Note: it is important, when melting the cheese, to continue stirring while the cheese melts, as this will help prevent the cheese from clumping up in the sauce.
Finally, pour the cooked rigatoni and the reserved pasta water into the skillet with the sweet potato sauce. Stir the rigatoni into the sweet potato sauce for an additional 2-3 minutes, while still stirring occasionally, to allow the sauce to thicken mixed with 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.
