A while back I mentioned that I have a lot of respect for dried pasta, and always try to pick up a few different shapes and flavors when I’m shopping at a gourmet food store. That’s how I ended up with olive pasta recently for dinner, and also mentioned I’d purchased sweet potato pasta.
Here’s a photo of the box. The brand is Viviana, and it contains 8 ounces of fettucine. Cooking time 11 – 14 minutes.
I didn’t want to smother the pasta in a red sauce, because I wanted to enhance the sweet potato flavor. So I decided on a simple ricotta cream sauce, with the addition of Italian sausage, plus peas to make it an all-in-one meal. Easy, and easily made within 20 minutes.
Sweet Potato Pasta with Italian Sausage in a Ricotta Cream Sauce
8 ounces sweet potato fettucine
1 cup ricotta whole-milk ricotta
1/3-1/2 cup heavy cream
12 or 16 ounces Italian sausage
4 cloves garlic, minced
Frozen peas, optional
Cook the pasta according to package directions. I cooked the pasta more al dente, because I wanted it to absorb the lovely cream sauce. Drain the pasta.
Meanwhile, whisk together the ricotta and cream in a large bowl, large enough to hold the finished pasta dish. Add more cream if you want the sauce less “stiff.”
Add the hot pasta to the cream and toss gently but enough to coat the strands of pasta with the ricotta cream sauce.
Heat a skillet over medium heat and add the sausage. Slowly begin cooking the sausage. If you start slowly, no other oil is required. Once the sausage renders some fat, you can turn up the heat to get the sausage browning.
At least once while you’re cooking the sausage, give the pasta a gentle stir. Add a little more cream if necessary.
Then add the garlic, give the sausage a stir, and remove the skillet from the stove.
Add it to the pasta, as well as peas, if you’re using them.
Serve with grated Parmesan.
The sweet potato pasta really shined served in this way. I’m going to buy some more because it’s so pretty and tasty.