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Sausage & Sweet Potato Pasta

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

Ingredients :

  • 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

Directions :

  • 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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