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Viral Sweet Potato Goat Cheese Sage Pasta

A creamy, savory, and slightly sweet pasta dish featuring roasted sweet potatoes, tangy goat cheese sauce, and crispy fried sage. The ultimate fall comfort food that comes together in under 40 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 2 large sweet potatoes peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Pasta & Sauce
  • 1 lb rigatoni pasta
  • 4 oz goat cheese log, softened
  • 2 tbsp butter
  • 1 bunch fresh sage leaves
  • 4 cloves garlic minced
  • 1 tsp red pepper flakes optional
  • 1.5 cups pasta water reserved from boiling
  • 0.5 cup parmesan cheese grated

Equipment

  • Large pot
  • Baking sheet
  • Large skillet or Dutch oven
  • Chef's knife

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet.
  2. Roast potatoes for 25-30 minutes until tender and caramelized, tossing halfway through.
  3. Meanwhile, boil salted water and cook rigatoni to al dente. Reserve 1.5 cups of starchy pasta water before draining.
  4. In a large skillet, melt butter over medium heat. Fry whole sage leaves for 1 minute until crispy. Remove leaves and set aside.
  5. In the sage-infused butter, sauté minced garlic and red pepper flakes for 1 minute until fragrant.
  6. Reduce heat to low. Add goat cheese and 1/2 cup hot pasta water. Whisk vigorously until smooth and creamy.
  7. Add cooked pasta and roasted sweet potatoes to the sauce. Toss gently, adding more pasta water as needed to coat everything.
  8. Stir in parmesan cheese and half the crumbled sage. Top with remaining whole crispy sage leaves and serve immediately.

Notes

If the sauce thickens too much upon standing, add a splash of warm water to loosen it up.