Sausage and Sweet Potato Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
835 kcal
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Course
Main Course
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Cuisine
American
Sausage and Sweet Potato Pasta
Description
This Sausage and Sweet Potato Pasta combines hot or mild Italian sausage links cooked with sweet potatoes, red bell pepper, onion, and garlic through roasting at high heat. The sweet potatoes soften and caramelize, complementing the rich sausage. Once roasted, the sausage and vegetables are combined with al dente rigatoni cooked separately, fresh arugula, shredded Parmesan, lemon zest, and red pepper flakes. The reserved pasta water is used to lift pan juices and coat the pasta, adding moisture and flavor.
The dish balances the hearty earthiness of sweet potatoes and the spice of sausage with the bright freshness of arugula and a zesty lemon finish. The roasted vegetables provide a variety of textures, from tender potato chunks to softened bell pepper and onion. The Parmesan adds richness and umami, melting slightly into the combined pasta.
This pasta is suitable as a satisfying main course. Substituting arugula with kale or spinach is possible, with massaging kale recommended to soften leaves. Preparing the sausage and potatoes first and adding quicker-cooking vegetables later optimizes timing. Use freshly shredded Parmesan for best melting and flavor. Scraping up brown bits from roasting pan enhances sauce complexity.
Ingredients
For Roasting
- 1 pound Italian sausage links hot or mild, casings removed
- 1 pound sweet potato
- 1 red bell pepper
- ½ red onion slivered
- 4 cloves garlic minced
- 2 tablespoon olive oil
- ½ teaspoon basil dried
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper or to taste
For The Pasta
- 8 ounces rigatoni pasta or other medium pasta shape
- 1 cup arugula or spinach leaves, *see note, packed
- ½ cup Parmesan Cheese shredded
- 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 peppery brightness and can be swapped for kale or spinach; massage kale with oil and salt to soften.
- Freshly shredding Parmesan helps it integrate better into the dish than pre-shredded cheese.
- Start roasting sausage and sweet potatoes first; add quicker-cooking vegetables later to streamline preparation.
- Cook pasta al dente and reserve some pasta water to loosen the sauce and bind flavors.
- Scrape brown bits from the roasting pan with pasta water to deepen the sauce's flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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