Sausage and Sweet Potato Pasta
This pasta dish is a colorful, flavorful, and filling meal!
Foto: Spend With PenniesIngredients
- 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)
- 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
Steps
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.
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