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Rigatoni with roasted root vegetables and mascarpone

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Ingredients

  • 5 slice applewood smoked bacon or pancetta
  • 1/2 slice small yellow onion, sliced thin
  • 5 slice - 6 in. of leek, white part, sliced lengthwise, rinsed, sliced into halfmoons
  • 1 head garlic, roasted*
  • 1/2 head c fresh ricotta
  • 4 ounce mascarpone
  • 1/4 ounce c parmesan
  • 1 pound rigatoni

Preparation

Baking Directions:

Preheat oven to 400.Prep vegetables: Dice all veg into same-size cubes, about 1 inch in size.

Drizzle with good-quality olive oil to coat and season with salt and pepper.

Spread in single layer on sheet trays without overcrowding.

Roast for 45 minutes, tossing once or twice while roasting.

To roast garlic: With a serrated knife, cut top of garlic off horizontally, season with olive oil, salt and pepper and seal tight in foil.

Roast in oven for 45 minutes (same time as vegetables so done at same time).

In a large saute pan, add about a tablespoon of olive oil and diced bacon (or pancetta) and render down the fat.

Add onion and leek and saute until thoroughly cooked and caramelized.

In a food processor blend ricotta, mascarpone, Parmesan and roasted garlic.

Season with salt and pepper.

Set aside.

If using fresh pasta, cook 2-3 minutes or until desired tenderness.

If using box pasta, cook per instructions on box.

Toss hot pasta into large saute pan with cooked onion mixture.

Over medium-high heat add cheese mixture and toss to coat.

Add chicken stock or pasta water to achieve desired consistency.

Add roasted vegetables.

Toss and plate on serving platter.

Top with pepitas or pumpkin seed oil.

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