Ingredients
Scale
- 1 pound Penne or Rigatoni pasta
- 1 large sweet potato (about 1.5 lbs), peeled and diced into 1/2-inch cubes
- 4 ounces soft goat cheese (chevre log), crumbled
- 1/4 cup fresh sage leaves, roughly chopped
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- Salt and black pepper to taste
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. While the pasta cooks, steam or roast the diced sweet potato until fork-tender (about 15-20 minutes).
- Step 2: In a large, deep skillet or pot, melt the butter over medium heat. Add the chopped sage leaves and cook for 1-2 minutes until the sage is fragrant and slightly crispy. Add the minced garlic and sauté for 30 seconds until aromatic, ensuring the garlic does not brown.
- Step 3: Pour in the heavy cream and 1/2 cup of the reserved pasta water. Bring the mixture to a gentle simmer. Immediately reduce the heat to low and crumble the goat cheese into the skillet, stirring continuously until the cheese is completely melted and the sauce is smooth. Season generously with salt and black pepper.
- Step 4: Add the drained pasta and the cooked sweet potato cubes directly into the sauce mixture. Toss everything gently for 1 to 2 minutes to ensure the pasta and sweet potatoes are fully coated in the creamy sage sauce.
- Step 5: If the sauce appears too thick, add additional reserved pasta water (1 tablespoon at a time) until the desired creamy consistency is reached. Serve the pasta immediately.
Notes
- Store leftovers airtight in the refrigerator for up to 3 days; remember that the creamy sauce will thicken and require extra liquid when reheated.
- To gently reheat, warm in a skillet over low heat or microwave on medium, adding a splash of milk or vegetable broth (not plain water) to restore the lost creamy texture.
- Balance the richness of the goat cheese sauce by finishing the dish with a light scattering of toasted walnuts or pecans for a delightful textural crunch.
- Do not skip the quick frying of the sage; cooking the leaves in butter until they just turn crisp maximizes the herb’s flavor and creates an intensely aromatic base for the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American