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 in this 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
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! Did you enjoy this Sausage and Sweet Potato Pasta Recipe? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
