BROWN BUTTER & SWEET POTATO RIGATONI

January 19, 2015

Maybe you have it way better than me at your local grocer. I am still surprised by how limited the whole wheat selection of pasta is. Gluten free is cropping up more and more. And whole wheat is better than it was 15 years ago, to be sure. But honest too goodness, I want every type of pasta available in wheat! And I meant that! You hear me, manufacturers?

Maybe this is overboard. It is just the shape of the pasta and nothing about the taste. You will like this dish probably no more or less depending on the variety you choose. But shape is not entirely irrelevant either. I was helped by this infographic on what pasta shapes go with which sauces. Now we know!

brown-butter-sweet-potato-rigatoni-from-rachel-schultz-copyBROWN BUTTER & SWEET POTATO RIGATONI
Serves 7-8

2 sweet potatoes, peeled and cubed
3 cups brussels sprouts, halved
4 chicken breasts, cooked and shredded
1 red onion, diced
2 tablespoon olive oil
12 tablespoons butter
1 pound whole wheat rigatoni, cooked al dente
1 cup pecans, coarsely chopped
1 cup dried cranberries
1/2 cup blue cheese, crumbled
Salt & pepper

Preheat oven to 400 degrees. Drizzle sweet potatoes, brussels sprouts, and red onion with olive oil. Season with salt & pepper. Arrange in an even layer on baking sheet and roast for 25-30 minutes. Meanwhile, in a small saucepan cook butter over medium-low heat, stirring occasionally until butter is browned. Set aside. Toss cooked pasta with butter. Add roasted vegetables and chicken. Stir in pecans and cranberries. Top with blue cheese and season with salt & pepper.

BROWN BUTTER & SWEET POTATO RIGATONI from Rachel Schultz

BROWN BUTTER & SWEET POTATO RIGATONI
 
Author:
Ingredients
  • 2 sweet potatoes, peeled and cubed
  • 3 cups brussels sprouts, halved
  • 4 chicken breasts, cooked and shredded
  • 1 red onion, diced
  • 2 tablespoon olive oil
  • 12 tablespoons butter
  • 1 pound whole wheat rigatoni, cooked al dente
  • 1 cup pecans, coarsely chopped
  • 1 cup dried cranberries
  • ½ cup blue cheese, crumbled
  • Salt & pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Drizzle sweet potatoes, brussels sprouts, and red onion with olive oil. Season with salt & pepper.
  3. Arrange in an even layer on baking sheet and roast for 25-30 minutes.
  4. Meanwhile, in a small saucepan cook butter over medium-low heat, stirring occasionally until butter is browned. Set aside.
  5. Toss cooked pasta with butter. Add roasted vegetables and chicken. Stir in pecans and cranberries.
  6. Top with blue cheese and season with salt & pepper.

Adapted from Two Peas & Their Pod.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

  • I made this for dinner a few nights ago and it was an unqualified success! I especially love the brown butter with pasta–I use it a lot while baking but never thought to toss it in with the noodles. Great idea!

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017