The Starving Chef Recipe: Sweet Potato Sausage Pasta

Sausage Pasta
This wintery pasta is packed with sweet and savory flavor—the perfect weeknight dish.

By Felicia Vargo, The Starving Chef

This wintery pasta is packed with sweet and savory flavor—the perfect weeknight dish.

Sweet Potato Sausage Pasta

Prep time: 45 minutes
Cook time: 45 minutes
Serves: 4


16 oz. yam or sweet potatoes, peeled & chopped
2 T olive oil
1 t salt
1 t pepper
1 t garlic powder
1 t onion powder
4 links chorizo sausage, chopped
1 T butter
½ shallot, sliced
3-4 C fresh spinach
8 oz. heavy cream
4 servings cooked farfalle
1 C reserved pasta water
4 T Parmesan cheese, for topping
1 t red pepper flakes, optional for topping
2-3 green onion, chopped, plus more for topping

Here’s How
  1. Preheat the oven to 400°F. In a large bowl, add the peeled sweet potato and one tablespoon olive oil. Add the salt, pepper, garlic and onion powder. Toss lightly to coat evenly. Turn the sweet potatoes out onto a greased baking sheet and bake for 30 minutes, flipping half way.
  2. Bring a large pot of water to a rolling boil. Cook the farfalle pasta according to the instructions on the box. Reserve one cup pasta water and drain the rest when the pasta has finished cooking.
  3. 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 clean paper towel.
  4. Add the remaining olive oil and one tablespoon of butter to the skillet. When the butter is frothy, add in the garlic and shallot. Sauté until fragrant then add the spinach. Sauté until the spinach is wilted, another 8-10 minutes.
  5. Return the sausage to the skillet with the cooked pasta and pasta water. Stir well to combine. Continue to simmer for another 10 minutes on medium-low until the liquids have reduced by half.
  6. 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 over-stir or the potatoes may become mashed. Season with red pepper flakes and Parmesan cheese, to taste. Serve topped with green onion and enjoy.

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Categories: Food & Dining