Rigatoni with Roasted Carrot Cream | The Taste of Italy
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45 min
Quick
Sezamo
O rețetă italiană de toamnă plină de savoare: paste rigatoni scăldate într-o cremă fină și catifelată din morcovi copți caramelizați, usturoi copt, unt aromat și mult parmezan maturat.
Preparation method
Roasting the carrots
Preheat the oven to 200°C. Peel the carrots and slice them into uniform rounds. Cut off the top of the garlic head to expose the cloves.
Place the carrots and garlic head on a baking sheet lined with baking paper. Drizzle with 20 ml of olive oil, season with half of the sea salt, black pepper, and a few thyme sprigs. Roast for 25-30 minutes, until the carrots are tender and lightly caramelized around the edges.
Preparing the creamy sauce and pasta
Boil the rigatoni pasta in a large pot of boiling salted water according to the package instructions until al dente. Reserve about 200 ml of the pasta cooking water before draining.
Chef's tip
For an even richer texture, you can add a tablespoon of fresh ricotta or mascarpone directly into the blender along with the roasted carrots.
The pasta cooking water is essential: the starch in it emulsifies the sauce and binds the carrot cream to the pasta, giving it a natural shine and creaminess.
15 min
Quick
