Sausage and Sweet Potato Pasta
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
4
-
Calories
835 kcal
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Course
Main Course
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Cuisine
American
Sausage and Sweet Potato Pasta
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This pasta dish is a colorful, flavorful, and filling meal!
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Ingredients
For Roasting
- 1 pound Italian sausage links hot or mild, casings removed
- 1 pound sweet potatoes
- 1 red bell pepper
- ½ red onion slivered
- 4 cloves garlic minced
- 2 tablespoon olive oil
- ½ teaspoon dried basil
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper or to taste
For The Pasta
- 8 ounces rigatoni or other medium pasta shape
- 1 cup packed arugula or spinach leaves, *see note
- ½ cup shredded Parmesan cheese
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 425°F.
- Place the sausage on a large rimmed baking sheet and break apart into large pieces, about 1-inch.
- Peel the sweet potatoes and cut into ½ -inch pieces. Toss the potatoes with half of the olive oil, dried basil, Kosher salt, and black pepper. Add to sausage on the pan and bake for 10 minutes.
- While the sausage is roasting, cut the red bell pepper into 1-inch chunks. Toss with, onion, minced garlic, and remaining olive oil & seasonings.
- Add the bell pepper mixture to the pan and continue to bake for an additional 10-14 minutes or until the sweet potatoes are tender and the sausage is cooked through.
- While sausage and veggies are roasting, cook the pasta in a large pot of salted water according to package directions. Reserve 1 cup of pasta water and drain well. Do not rinse.
- Place the pasta back into the pot and add the cooked sausage, vegetables, and any juices on the pan. Stir well to combine.
- Add 3 tablespoons of pasta water, parmesan cheese, arugula, lemon zest, chili flakes, and stir. Add more pasta water if need. Season with additional salt & pepper to taste.
Notes
- Arugula adds a delicious peppery and slightly bitter flavor that pairs well with this pasta. It can be substituted for fresh kale. Be sure to massage the kale with a touch of olive oil and some salt. You can also use spinach which has a milder flavor.
- Shred the parmesan cheese yourself if possible, it will melt into the dish for a better flavor.
- Start with the sausage & sweet potatoes as they take longer and add quicker cooking veggies (like bell peppers) at the end of cooking.
- To keep prep time faster, cut the peppers and onions while the potatoes are resting. Cook the pasta while the peppers are roasting.
- Cook the pasta in salted water until al dente (firm). Save some of the pasta water for serving.
- Be sure to scrape up any juices and brown bits from the pan to add to the pasta. I use a bit of pasta water to scrape up the goodies and add them to the bowl.
Nutrition Information
Show Details
Calories
835
(42%)
Carbohydrates
72g
(24%)
Protein
30g
(60%)
Fat
47g
(72%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
6g
Monounsaturated Fat
22g
Cholesterol
97mg
(32%)
Sodium
1410mg
(59%)
Potassium
940mg
(27%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
17286IU
(346%)
Vitamin C
46mg
(51%)
Calcium
200mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 835 kcal
% Daily Value*
| Calories | 835 | 42% |
| Carbohydrates | 72g | 24% |
| Protein | 30g | 60% |
| Fat | 47g | 72% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 97mg | 32% |
| Sodium | 1410mg | 59% |
| Potassium | 940mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 17286IU | 346% |
| Vitamin C | 46mg | 51% |
| Calcium | 200mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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