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Rigatoni with Oven-Roasted Parsley Root & Sage
(0)
35 min
Under an hour
Gurkerl Küche
Cremige italienische Pasta trifft auf heimisches Herbstgemüse: Im Backrohr goldbraun karamellisierte Peterwurzen, geschwenkt mit al dente gekochten Rigatoni in nussiger Salbeibutter, vollendet mit gerösteten Walnüssen, frischer Zitrone und feinem Parmesan.
Ingredients
Preparation method
Preparation & Roasting in the Oven
Preheat the oven to 200 °C top/bottom heat. Thoroughly peel the parsley roots and slice them diagonally into bite-sized, approx. 1 cm thick slices or batons. Place them on a baking sheet lined with baking paper, drizzle with the extra virgin olive oil, and season with a little fine salt and pepper. Toss well and roast the parsley roots in the oven for about 25 minutes, until tender and caramelized golden brown around the edges.
Bring plenty of water to a boil in a large pot and salt generously. Peel the garlic cloves and cut them into thin slices. Pick the fresh sage leaves from the stems and roughly chop the walnut kernels.
Cooking the Pasta & Preparing the Sage Butter
Cook the rigatoni in rolling boiling salted water according to package instructions until al dente. Be sure to reserve about 150 ml of the starchy pasta water before draining.
Chef's tip
The starchy pasta water is key to binding the sauce perfectly: together with the butter and grated Parmesan, it forms a wonderfully smooth emulsion that coats the rigatoni beautifully.
Roasting in the oven gives the parsley roots a deep, nutty-sweet aroma that harmonizes wonderfully with the delicate acidity of the organic lemon and the herbal notes of the sage.
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