Rigatoni With Roasted Sweet Potatoes Recipe

Ingredients

3 medium sweet potatoes, peeled and cubed1 medium onion, halved and sliced3 garlic cloves, minced1 tablespoon olive oil3/4 teaspoon salt1/2 teaspoon dried sage leaves1/8 teaspoon pepper2 cups uncooked rigatoni2 tablespoons butter1 cup heavy whipping cream1/2 cup white wine or chicken broth1/2 cup chopped walnuts, toastedShredded Parmesan cheese

Preparation

Place sweet potatoes and onion in an ungreased 15x10x1-in. baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle over vegetables and toss to coat.

Bake, uncovered, at 400° for 20-25 minutes or until potatoes are tender, stirring occasionally.

Meanwhile, cook rigatoni according to package directions. In a small saucepan, melt butter; stir in cream and wine. Bring to a gentle boil; cook for 10-12 minutes or until slightly thickened.

Drain rigatoni; place in a large bowl. Add cream sauce, vegetables and walnuts; toss to coat. Sprinkle with cheese.