Smoky Sweet Potato and Crispy Sage Pasta

Happy World Pasta Day: the best day of the year! Any excuse to eat massive amounts of carbs makes me very happy…anyone disagree? I don’t think so!

It all starts with roasted, caramelized sweet potatoes, slivered garlic, and bits of smoky Applewood bacon. Have I perked your interest? I believe you may be drooling on your computer keys…

Well that’s not it! Mixed all together in a brown butter, fried sage sauce, let’s just say this pasta REALLY gets the World Pasta Day party started. Don’t forget a generous dusting of Parmigiano-Reggiano for that salty, nutty touch and a dash of hot pepper flakes. Imagine the aroma…

Or stop imagining and start bringing World Pasta Day home!

The Ingredients

1 lb. penne rigate pasta

4 sweet potatoes, cut into 1/2 inch dice

8 ounces lean Applewood smoked bacon

4 garlic cloves, slivered

12-15 sage leaves

4 tablespoons butter

Large pinch hot pepper flakes

Extra virgin olive oil

Salt and pepper

Parmigiano-Reggiano cheese to garnish

TIP: for healthier option, reduce butter to tablespoons and add pasta water to loosen sauce!

 

The Steps

Preheat oven to 425 degrees.

Line cookie sheet with aluminum foil, drizzle with olive oil, and add sweet potato chunks. Lightly salt and pepper. Roast in oven at 425 degrees for 25-30 minutes, tossing every 10 minutes for even browning. Set sweet potato aside.

Dice bacon into 1/2 inch sections and sauté in pot until just crispy, drain, and set aside.

Remove sage leaves from stems and slice into 1/4 inch strips. Set aside.

In a large pot, add water for pasta and bring to boil. When boiling, add 2 tablespoons salt. Add pasta to pot.

While pasta is cooking, in another large pot add 1/4 cup olive oil, hot pepper flakes, and slivered garlic. Heat over medium/high for 2 minutes. Turn heat to low, and add bacon, roasted sweet potato, and toss.

Drain pasta when al dente and add to squash mixture.

In a separate small pot, add butter. Heat butter over high heat until foam subsides and butter turns nut brown. Remove from heat and immediately add sage leaves. Butter will bubble and sage will crisp immediately, in about 30 seconds. Add butter mixture to pasta. Toss, plate, and garnish with grated Parmigiano-Reggiano.

 

 

The Steps with Pictures

Preheat oven to 425 degrees.

Line cookie sheet with aluminum foil, drizzle with olive oil, and add sweet potato chunks. Lightly salt and pepper. Roast in oven at 425 degrees for 25-30 minutes, tossing every 10 minutes for even browning. Set sweet potato aside.

Dice bacon into 1/2 inch sections and sauté in pot until just crispy, drain, and set aside.

Remove sage leaves from stems and slice into 1/4 inch strips. Set aside.

In a large pot, add water for pasta and bring to boil. When boiling, add 2 tablespoons salt. Add pasta to pot.

While pasta is cooking, in another large pot add 1/4 cup olive oil, hot pepper flakes, and slivered garlic. Heat over medium/high for 2 minutes. Turn heat to low, and add bacon, roasted sweet potato, and toss.

Drain pasta when al dente and add to squash mixture.

In a separate small pot, add butter. Heat butter over high heat until foam subsides and butter turns nut brown. Remove from heat and immediately add sage leaves. Butter will bubble and sage will crisp immediately, in about 30 seconds. Add butter mixture to pasta. Toss, plate, and garnish with grated Parmigiano-Reggiano.

close

Never Miss A Recipe?

FREE SUBSCRIPTION: SIGN UP TO RECEIVE THE LATEST RECIPES FROM GRACE, PLUS SOME EXCLUSIVE UPDATES ONLY SHARED WITH SUBSCRIBERS!

We don’t spam! Read our privacy policy for more info.

Follow:
Share:

Leave a Reply

Your email address will not be published.


Looking for Something?