Cozy Winter Night Pasta with Sausage and Sweet Potato
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What’s Up, Hungry People
This wintery pasta is packed with sweet and savory flavors—perfect for those cozy weeknights when you’re craving something hearty but easy. The long days of winter are either just beginning, in their depths, or soon to thaw (depending on when you’re reading this). If you’re anything like me, you might be in semi-hibernation mode during these months, which means anything that feels high-effort is a no-go.
Enter: sweet potato and sausage pasta.
With the best of fresh and pantry ingredients, this dish comes together quickly and deliciously, saving you plenty of couch time.
Wintery Weeknight Dinner
Packed with sweet potatoes and savory sausage, this dish makes the most of fresh and canned ingredients for an easy weeknight meal that’s ready in under an hour. Whether you’re looking for a comforting dinner after a long day or something to impress the household without much fuss, this pasta has you covered.
Here’s What You Need
- Yam or sweet potato: Fresh or canned works here—either will add a nice sweet contrast to the sausage.
- Chorizo sausage: Choose spicy for a kick or sweet for a more mellow, savory vibe—totally up to your taste buds!
- Fresh spinach: Fresh is best for that pop of green color. Frozen or canned just won’t do it justice.
- Cooked pasta (with reserved water): Starchy pasta water is key to building a silky sauce.
- Garlic & onion powder: These pantry staples pack in flavor without the fuss.
- Shallot: Adds a subtle onion flavor that blends seamlessly into the sauce.
- Heavy cream: The base of our creamy sauce—pairs perfectly with the pasta water.
- Parmesan cheese: A finishing touch of nutty, cheesy goodness.
- Red pepper flakes & green onion: Optional but awesome for a bit of heat and fresh flavor on top.
Let’s Cook
Preheat your oven to 400°F. Grab your sweet potatoes, toss them with a tablespoon of olive oil, salt, pepper, garlic powder, and onion powder until they’re nicely coated. Spread them out on a greased baking sheet and roast for about 30 minutes, flipping them halfway through so they get all toasty and golden.
Boil the Pasta
While those sweet potatoes are roasting, bring a big pot of water to a boil. Toss in the farfalle and cook according to the package instructions. Don’t forget to reserve a cup of that starchy pasta water before draining the rest.
Sizzle That Sausage
As your pasta cooks, grab a skillet and heat it over medium-high. Toss in the chopped chorizo sausage and cook until it’s browned and cooked through—about 8 to 10 minutes should do it. Scoop out the sausage and set it aside. Carefully wipe the skillet with a paper towel to keep things clean.
Sauté Spinach and Shallot
Add the remaining tablespoon of olive oil and a pat of butter to the skillet. Once the butter’s melted and a little frothy, add the chopped shallot and cook until fragrant. Stir in the fresh spinach and cook until it’s just wilted—about 8 to 10 minutes.
Bring It All Together
Now, toss the cooked sausage back into the skillet along with the cooked pasta and that reserved pasta water. Stir everything together and let it simmer on medium-low for about 10 minutes, letting the liquids reduce by half to thicken the sauce a bit.
Make It Creamy
Pour in the heavy cream and let it heat up for about 5 minutes until everything is nice and creamy. Gently fold in your roasted sweet potatoes—try not to stir too much so they stay chunky and don’t turn into mashed potatoes. Sprinkle with red pepper flakes and Parmesan cheese to your liking, and finish with a sprinkle of green onions.
Extra Tips for Hearty Winter Sausage
- Don’t Skip the Pasta Water: It might seem like a small step, but that starchy water helps the sauce cling to the pasta better. If you forget to save it, you can use a splash of milk, but the texture won’t be quite the same.
- Adjust the Spice Level: If you’re not a fan of heat, skip the red pepper flakes or go for a mild sausage. Conversely, if you like things spicy, go wild with the pepper flakes and even add some hot sauce!
- Roasting Veggies Right: Flipping the sweet potatoes halfway through roasting is key to getting them evenly browned and crispy on the edges. Nobody likes a mushy potato!
- Fresh Spinach Tips: Make sure to thoroughly wash the spinach before adding it in. If you’re feeling fancy, toss in some kale or arugula for a different twist.
Common Questions
- Is there a substitute for heavy cream? You can use half-and-half or even a dairy-free alternative like coconut cream, but it might slightly change the flavor and consistency of the sauce.
- Can I use a different type of sausage? Absolutely! Italian sausage, breakfast sausage, or even a vegetarian sausage substitute would work well here—just adjust the cooking time accordingly.
- Can I make this ahead of time? Yes, but keep the pasta and sauce separate until ready to serve to avoid the pasta soaking up too much sauce. Reheat gently on the stove and combine just before serving.
So there you have it—sweet potato and sausage pasta that’s bound to make even the coldest nights feel a little warmer. This dish brings together tender bites of roasted sweet potato with savory sausage and a creamy sauce that hugs every twist of pasta. Perfect for those nights when you want something hearty without the hassle, this recipe is sure to make its way into your regular rotation.
Cozy Winter Night Pasta with Sausage & Sweet Potato
Equipment
- pasta spoon
Ingredients
- 16 oz yam or sweet potatoes peeled & chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 links chorizo sausage chopped, skin-on
- 1 tablespoon butter
- ½ shallot chopped
- 3-4 cups fresh spinach
- 8 oz heavy cream
- 4 servings farfalle pasta cooked
- 1 cup reserved pasta water
- 4 tablespoons Parmesan cheese for topping
- 1 teaspoon red pepper flakes optional, for topping
- 2-3 green onions chopped + more for topping
Instructions
- Preheat the oven to 400°F. In a large bowl, add the peeled sweet potatoes and one tablespoon of olive oil. Add the salt, pepper, garlic powder, and onion powder. Toss lightly to coat evenly. Spread the sweet potatoes on a greased baking sheet and bake for 30 minutes, flipping halfway through.
- Bring a large pot of water to a rolling boil. Cook the farfalle pasta according to the instructions on the box. Reserve one cup of pasta water and drain the rest when the pasta has finished cooking.
- While the pasta is boiling, in a skillet over medium-high heat, cook the chopped chorizo until the sausage pieces are cooked through, about 8-10 minutes. Remove the cooked sausage from the skillet and set aside. Carefully wipe the skillet clean with a paper towel.
- Add the remaining tablespoon of olive oil and the butter to the skillet. When the butter is frothy, add the shallot. Sauté until fragrant, then add the spinach. Sauté until the spinach is wilted, another 8-10 minutes.
- Return the sausage to the skillet along with the cooked pasta and reserved pasta water. Stir well to combine. Continue to simmer for another 10 minutes on medium-low until the liquids have reduced by half.
- Stir in the heavy cream and heat for an additional 5 minutes, until thickened. Gently fold the sweet potatoes back into the skillet—don't overstir or the potatoes may become mashed. Season with red pepper flakes and Parmesan cheese, to taste. Serve topped with green onions and enjoy!
I made this recipe and although very good the recipe instructions lacked some key details in preparing. At no point in the recipe does it say what to do with the sweet potatoes after removing them from the oven. #5 on the instructions I assumed was to be combined with the #4 instructions. I ended up adding the sweet potatoes at the end of the recipe going by what the picture looked.
My husband says this one is a keeper! We all liked it a lot. I could not find in the recipe at what point to add the roasted sweet potatoes back in, so I waited very near the end so they didn’t get shredded stirring things together.