Radiatori with carrot mascarpone cream, roasted leek, and sage-orange pangrattato

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a tray, toss them with 1 tablespoon olive oil, half of the salt, and a little black pepper. Roast for 20 minutes, until tender with browned edges.

2. 2

   Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the leek. Cook for 8-10 minutes, stirring, until tender and well browned. Set aside half of the leek for finishing the dish.

3. 3

   In the same skillet, add the butter and 1/2 tablespoon olive oil. Add the sliced garlic, half of the sage, and the breadcrumbs. Toast for 3-4 minutes until the crumbs are crisp and golden. Add half of the orange zest, stir for 30 seconds, and remove from the heat. Reserve this pangrattato.

4. 4

   Bring a large pot of salted water to a boil for the pasta.

5. 5

   In the empty skillet, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the shallot and chopped garlic and cook for 2 minutes. Pour in the white wine and let it reduce for 1 minute.

6. 6

   Transfer the roasted carrots, shallot mixture, water, mascarpone, 35 g of Parmigiano Reggiano, the remaining orange zest, the remaining sage, a pinch of black pepper, and 2-3 tablespoons of hot pasta water if needed to a blender. Blend until very smooth.

7. 7

   Cook the radiatori in the boiling water according to the package until al dente, usually 10-12 minutes. Reserve 240 ml / 1 cup of the cooking water and drain the pasta.

8. 8

   Pour the carrot cream into the large skillet and warm it over medium-low heat. Add the cooked pasta and a little of the reserved pasta water, tossing for 1-2 minutes until the sauce coats the radiatori well. Adjust with more pasta water if you want a looser texture.

9. 9

   Serve the pasta in shallow bowls. Top with the reserved leek, the sage-orange pangrattato, and the remaining 15 g Parmigiano Reggiano. Finish with extra black pepper and serve immediately.