One Pot Ground Pork Pasta with Sweet Potato is rich, cozy, and loaded with flavor. It's made with a creamy sauce, tender veggies, and rosemary in just 35 minutes.
Weeknights don't always leave time for complicated meals, which is why this easy pasta hits the spot. A few budget-friendly ingredients transform into a creamy pork and pasta dish with minimal effort, all in one pot.
Between balancing busy schedules, saving money, and keeping meals simple, recipes like this are what keep dinner doable. If you love cozy one-pot favorites like Red Pepper Tomato Pasta, Chicken Cacciatore with Rice, and Cajun Sausage Spaghetti, this hearty pork rigatoni with sweet potato will be another staple in your weeknight lineup.
Jump to:
- Why You'll Love One-Pot Ground Pork Pasta with Sweet Potato
- Ingredient Notes and Substitutions
- How to Make One-Pot Ground Pork Rigatoni and Sweet Potatoes (Step by Step)
- Expert Cooking Tips
- Must Try Variations
- Serving Suggestions
- Storage and Reheating Tips
- Common Questions
- More Must Try One-Pot Pastas
- One Pot Ground Pork Pasta with Sweet Potato
Why You'll Love One-Pot Ground Pork Pasta with Sweet Potato
- Quick weeknight dinner ready in 35 minutes!
- You only need one pot, which means easy cooking and minimal cleanup
- It's made with budget-friendly ingredients
- Packed with veggies like sweet potato and spinach
Ingredient Notes and Substitutions
- Ground Pork - substitute with ground chicken, turkey, or beef
- Sweet Potato - try butternut squash or pumpkin
- Rigatoni - penne or rotini also work
- Half and half/cream - swap with a dairy-free cream like full-fat coconut milk
- Spinach - kale, or arugula can be used
See the recipe card for full information on ingredients and quantities.
How to Make One-Pot Ground Pork Rigatoni and Sweet Potatoes (Step by Step)
Step 1. Sauté onion, garlic, and sweet potato until softened.
Step 2. Brown ground pork and season generously. Stir in tomato paste and cook briefly to deepen flavor.
Step 3. Add broth and cream, then stir in pasta and simmer.
Step 4. Cook for around 12 minutes until the broth is fully absorbed and the pasta is cooked. Stir occasionally.
Step 5. Finish with parmesan and spinach until creamy and melted.
See the recipe card for more details.
Expert Cooking Tips
- Make sure to cut the sweet potatoes into the same size to allow even cooking. Don't cut them too big, or they won't be as soft.
- Don't forget to stir the pasta occasionally to prevent it from sticking. This is especially important as the liquid becomes absorbed.
- Use fresh rosemary for the best flavor. This will infuse the creamy sauce.
- Let the pasta sit for a couple of minutes after it's cooked to allow the sauce to thicken.
- Use lean ground pork to minimize excess grease.
Must Try Variations
- Spicy - Try adding chili flakes or Calabrian chili pasta for some added heat.
- Veggie Packed - Toss in mushrooms, zucchini, or peas for extra nutrition.
- Allergy Friendly - Use gluten-free pasta, dairy-free cheese, or broth instead of cream.
Serving Suggestions
This pork and pasta pair well with Parmesan Roasted Frozen Green Beans or Brussels Sprouts with Prosciutto because they can bake while the pasta is cooking. We also love serving it with a refreshing Apple Strawberry Salad or Beetroot Broccoli Salad.
Storage and Reheating Tips
- Leftovers can be stored in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce or in the microwave for 30-second intervals with a damp paper towel until fully warmed.
Common Questions
It depends. If you use 80/20 you may end up with excess grease. Keep in mind, this builds flavor and can help your sauce become rich. If you don't want this, take a folded paper towel and place it in your pot to soak up excess grease before adding the pasta, broth, and cream.
I don't recommend freezing because when it's reheated, the pasta may become mushy.
Yes. Brown it first for better texture and flavor before adding broth or cream.
More Must Try One-Pot Pastas
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One Pot Ground Pork Pasta with Sweet Potato
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup sweet potato peeled and diced into ½ inch cubes
- 1 lb ground pork
- salt and pepper to taste
- 1 tablespoon tomato paste
- 2-3 sprigs of rosemary
- 3 cups chicken broth
- ½ cup half and half or heavy cream
- 8 oz rigatoni
- 2 handfuls of spinach
- ½ cup parmesan cheese
Instructions
- In a dutch oven, heat oil over medium. Add onion, garlic, and sweet potato. Cook for around 5-6 minutes stirring until the onion is softened and the potatoes get a little color.
- Add pork and season generously with salt and pepper. Cook until the pork is browned and crumbled.
- Stir in tomato paste. Cook for about 1 minute to caramelize.
- Add broth and cream then bring to a simmer.
- Stir in pasta and reduce to medium to medium low and cook uncovered until the pasta is al dente and the sweet potatoes are tender. About 12 minutes. Stir occasionally to ensure there's no sticking. Press the pasta below the broth to ensure even cooking.
- Once the pasta is cooked and most of the liquid is absorbed, stir in spinach and parmesan cheese. Stir until the cheese is melted and the spinach has wilted.
Notes
- Cut the sweet potatoes into the same size to allow even cooking.
- Stir the pasta occasionally to prevent it from sticking.
- Let the pasta sit for a couple of minutes after it's cooked to allow the sauce to thicken.
- Use lean ground pork to minimize excess grease.
- Refrigerate for up to 3 days
- Reheat gently on the stovetop with a splash of broth or cream
- Microwave for 30-second intervals with a damp paper towel until fully warmed.
- Don't freeze
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