Chicken Apple Sausage Rotini with Maple-Roasted Roots & Arugula
Cozy & Comforting
Three Farm Daughters
Let’s kick off the fall feast lineup with an unexpected pasta pairing that really thinks outside the pumpkin patch!
We’re talking bronze-crisp medallions of savory chicken sausage, studded with juicy bursts of sweet apple... Earthy, maple-roasted roots in a honey mustard glaze... Topped with crunchy toasted pepitas, and a kick of peppery arugula to keep you on your toes.
Now, don't be fooled by its sweet disposition: This full-flavored pasta dish is quite the fall feast.
- 1 box Three Farm Daughters Rotini
- 4 high-quality Chicken & Apple Sausages
- 2 medium Sweet Potatoes/Parsnips, peeled and chopped into 1 in cubes
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Maple Syrup
- 1 tbsp Butter
- ½ cup Chicken or Vegetable Broth, hot
- 1 tbsp Whole Grain/Stone-Ground Mustard
- 1 tbsp local Honey
- 2 tbsp fresh Thyme leaves
- 2 tsp Onion Powder
- Pinch of Garlic Salt & Pepper
- 2 cups Arugula
- ½ cup Parmesan Cheese
- 2 tbsp Pepitas (pumpkin seeds), toasted
- Preheat the oven to 400°F. Arrange the chopped root veggies in a single layer on a large baking sheet lined with parchment paper. (Feel free to use sweet potatoes or parsnips, or a combo of both - your call!) Drizzle generously with olive oil and maple syrup, and season with salt and pepper. Toss to coat evenly, then bake sweet potato for 30 minutes until fork-tender and golden.
Meanwhile, heat a large skillet on medium-high with an extra teaspoon of olive oil. Pan-fry the chicken apple sausages until bronzed and crisp, turning frequently. (If you're using fully-cooked sausages, they'll just need a quick sear on all sides to give them a golden crust. For fresh raw sausages, refer to the package directions to ensure proper cooking all the way through.)
Using tongs, transfer the cooked sausages to a chopping board. When cool enough to handle, carefully slice sausages into ½ in diagonal rounds. Cover and set aside to keep warm while you cook the pasta and finish roasting the sweet potatoes.
Next, cook pasta according to package directions until al dente. Save 1 cup of pasta cooking water before draining.
In a separate mug, combine the butter, hot chicken or veggie broth, honey, mustard, thyme leaves and onion powder. Stir until the butter melts, then set aside.
Drain the pasta and return to the hot pot over a low heat. Quickly pour the butter and broth mixture over the pasta, then add the maple-roasted sweet potato cubes and sausage slices. Stir everything together, adding a few spoonfuls of the reserved pasta cooking water as you go. Continue stirring gently until the liquid is absorbed and forms a glossy, fragrant sauce, adding an extra knob of butter if desired. Check for seasoning, then gently fold through the arugula just before serving.
To serve, scatter generously with shredded parmesan and toasted pepitas for crunch.