The combination of potatoes and pasta in one dish is not unusual in Italy. In this pasta recipe, sweet potatoes make the recipe nutritionally more balanced.
- 2 Tablespoons of Extra-Virgin Olive Oil
- 4 Ounces Thick-Sliced Bacon or Pancetta, Cut Into Julienne Strips
- 4 Garlic Cloves, Peeled and Crushed
- 4 Fresh Sage Leaves
- 1 Pound Sweet Potatoes, Peeled, Cut Into -½–Inch Cubes
- 2 Leeks, White and -Light–Green Parts Only, Sliced (About 2 Cups)
- ¼ Cup Rinsed Small Capers (Optional)
- ½ Teaspoon Kosher Salt, Plus More for the Pot
- ¼ to ½ Teaspoon Crushed -Red–Pepper Flakes
- 1 Pound Pipette or Elbow Pasta
- 3 Tablespoons Chopped Fresh Italian Parsley
- 1 Cup Grated Grana Padano or -Parmigiano—Reggiano
Instructions for Pipette With Sweet Potatoes
- Bring a large pot of salted water to a boil for pasta. In a large skillet, over medium-high heat, heat the olive oil and add the bacon or pancetta, the garlic, and the sage. Cook until the fat has rendered, about 3 to 4 minutes. Add the sweet potatoes and leeks, and cook, stirring continuously, until both begin to soften, about 4 minutes.
- Add the capers, if using. Season with salt and crushed red pepper. Ladle in 1 cup of pasta water, and simmer rapidly until the sweet potatoes and leeks are very tender but the sweet potatoes retain their shape, about 7 to 8 minutes, adding more pasta water if necessary to keep it saucy.
- Meanwhile, cook the pipette until al dente. When the pipette are done, remove with a spider directly to the sauce. Add the parsley, and toss to coat the pasta with the sauce.
- Increase the heat and boil for a minute if the sauce is too thin, or add a little more pasta water if it is too thick. Remove the skillet from the heat, sprinkle with the grated cheese, toss, and serve.
- Enjoy Lidia’s Pipette With Sweet Potatoes!
Hungry for more recipes? Check out Lidia’s Kitchen!