Rigatoni with Sweet Potato Cream and Crispy Sage

Preheat the oven to 200°C. Peel the sweet potatoes and cut them into even cubes of about 2 cm. Peel the garlic cloves and shallots, cutting them in half. Place the vegetables on a baking tray lined with baking paper, drizzle with 2 tablespoons of extra virgin olive oil, season with a pinch of sea salt and ground black pepper, then roast for 25-30 minutes until the potatoes are tender and lightly caramelised around the edges.

Meanwhile, bring a large pot of water to a boil and add plenty of sea salt. Once boiling, add the rigatoni pasta and cook according to the package instructions until al dente (about 10-12 minutes). Before draining, reserve one cup (approx. 200 ml) of the starchy pasta cooking water.

Transfer the roasted sweet potatoes, roasted garlic, and caramelised shallots into a blender or a tall container. Add a pinch of ground nutmeg, half of the grated Parmesan, and about 100-150 ml of the reserved hot pasta water. Blend until you achieve a smooth, silky, and glossy cream. Season to taste with sea salt and pepper.