Sausage and sweet potato pasta is a full meal deal and it’s so easy to make!
Sheet pan Italian sausage, roasted sweet potatoes, and sweet bell peppers are tossed with pasta, plenty of parmesan cheese, and a sprinkle of arugula. Yes, please!
This recipe is so easy and packed with flavor, it’s one of my newest favorite dishes!
A Quick Weeknight Dinner!
- With one pan and some cooked pasta, this is a flavorful and filling complete meal.
- Not only is it easy, but cleanup is also extra quick too!
- The sausage bits get browned crisp while the veggies come out caramelized for lots of flavor dish!
- Make and serve all week long since it reheats well.
- It’s versatile and simple to modify. Use any veggies or pasta that are available!
Ingredients And Variations
Sausage – Italian sausage creates a full-flavored and juicy addition as it’s roasted with sweet potatoes and bell peppers. This is also a great recipe for turkey sausage or even meatballs.
Sweet Potatoes – Sweet potatoes are the star of this recipe since they roast up creamy and caramelized. Carrots and squash varieties like pumpkin and butternut squash can also be used in place of or in combination with sweet potatoes.
Other Veggies – Onion and red bell pepper add flavor. Swap in any of your favorite veggies from zucchini to shredded brussels sprouts for added color, flavor, and a boost of nutrition.
Pasta – Choose a medium pasta shape that will stand up to hearty ingredients like sausage and vegetables. Penne, ziti, bowtie, and cavatappi are all great choices.
How To Make Sweet Potato Pasta
- Roast Sausage & Veggies: Break up and cook the sausage and the sweet potatoes on a sheet pan per the recipe below. Add the remaining veggies and cook until tender.
- Cook pasta: Cook the pasta while the veggies are roasting.
- Toss & enjoy: Toss the cooked pasta and roasted/sausage and veggies in a bowl with pasta water, parmesan cheese, lemon zest, and arugula.
Serve it with some fresh homemade garlic bread, or focaccia, and a light and crispy salad like this best tossed salad, or this cucumber tomato salad.
Tips for Perfect Pasta
- 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.
- Start with the sausage & sweet potatoes as they take longer and add quicker cooking veggies (like bell peppers) at the end of cooking.
- 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.
Leftovers
Keep leftover sausage and sweet potato pasta in a covered container for up to 4 days in the refrigerator and reheat on the stovetop with a little water, broth, or even cream when reheating.
Freeze portions in zippered bags for up to 4 weeks. Adding a little freshly cooked pasta will refresh the dish!
More Italian Sausage Favorites
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Sausage and Sweet Potato Pasta
This pasta dish is a colorful, flavorful, and filling meal!
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Preheat the oven to 425°F.
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Place the sausage on a large rimmed baking sheet and break apart into large pieces, about 1-inch.
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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.
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While the sausage is roasting, cut the red bell pepper into 1-inch chunks. Toss with, onion, minced garlic, and remaining olive oil & seasonings.
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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.
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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.
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Place the pasta back into the pot and add the cooked sausage, vegetables, and any juices on the pan. Stir well to combine.
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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.
- 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.
Calories: 835 | Carbohydrates: 72g | Protein: 30g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 97mg | Sodium: 1410mg | Potassium: 940mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17286IU | Vitamin C: 46mg | Calcium: 200mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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