One-Pot Sweet Potato and Bacon Pasta 4.000

Goran Kosanovic for The Washington Post

Dinner in Minutes Oct 18, 2016

When you can saute onions or aromatics or cured meats before you add the rest of your one-pot pasta ingredients -- as happens in this recipe -- you'll be rewarded with more flavor.

You could toss in a cup of frozen green peas once the water comes to a boil. Or serve this pasta with a shaved fennel salad.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 1 large sweet potato (10 to 12 ounces)
  • 1 large shallot
  • One 6-ounce chunk bacon (may substitute thick-cut sliced bacon)
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces dried rigatoni pasta (may substitute dried penne)
  • 1 teaspoon kosher salt, or more as needed
  • Freshly ground black pepper
  • 3 3/4 cups water
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • Several fresh sage leaves or 2 stems tarragon

Directions

Peel the sweet potato, then cut it into 1/2-inch cubes. 

Peel the shallot, then cut it crosswise into very thin slices. 

Trim much of the fat off the bacon, then cut the bacon into pieces slightly larger than pea-size.

Heat the oil in a wide, deep saute pan or Dutch oven over medium-high heat. Add the bacon pieces and cook for 2 or 3 minutes, stirring a few times, until some of them just begin to crisp. Add the shallot and cook for 2 minutes, stirring a few times to avoid scorching.

Add the pasta, spreading it evenly, then the sweet potato cubes. Use a wooden spoon to stir until evenly coated, then add the salt and a generous sprinkling of pepper. Pour in the water; increase the heat to high and bring to a boil, then reduce the heat to medium. Cover and cook for about 10 minutes or until the water has been absorbed and the pasta and sweet potato are tender. Turn off the heat.

Just before serving, scatter half the cheese over the top. Hold the herbs over the pot and use kitchen scissors to snip them into small pieces, letting them fall into the pasta. Give the whole thing a good stir, then finish with the remaining cheese. (The more you stir, the creamier the sweet potatoes will become.) Taste, and add salt, as needed.

Serve warm.

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Recipe Source

Adapted from a recipe at HelloWonderful.co.

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.