Sweet Potato Chorizo with Ricota Penne |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
•Whole wheat penne pasta for 2 servings
•1 clove garlic, minced
•1 link of chorizo or other spicy sausage
•1 large sweet potato
•Salt and pepper, to taste
•1/2 cup ricotta cheese, if desired
Cook pasta according to package instructions. In a saute pan, add minced garlic; cook briefly to soften. Cut the casing off the sausage and add ground meat to pan. Allow sausage to brown. Meanwhile puncture sweet potato with a fork a few times; microwave until partially cooked, 1-2 minutes. Remove skin and dice the sweet potato into small bite-sized pieces; add to pan. Allow ingredients to cook together until pasta is tender. Drain pasta and toss with chorizo-sweet potato mixture. Add salt and pepper to taste, and top servings with a dollop of ricotta cheese, if desired.
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