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Rye Trumpets with Sweet Potato Whiskey Sauce

Recipe for Sfoglini Rye Trumpets with Sweet Potato Whiskey Sauce

Hearty Rye Trumpets combine with sweet potatoes, miso, and whiskey to make a surprisingly savory and complex sweet potato-based sauce. With a ridiculously creamy texture and the ability to prepare the sauce in advance, this recipe is perfect for a fast, comforting dinner after a busy day. The ruffles and pockets in the trumpets catch the sauce perfectly and combined with the use of rye flour in the pasta, plenty of flavor is delivered with each bite!

INGREDIENTS

MAKES FOUR SERVINGS

  • 3 large sweet potatoes

  • 2 tablespoons extra virgin olive oil
  • 1 medium white onion, chopped
  • 4 cloves of garlic, minced
  • 2 teaspoons red pepper flakes, to taste
  • 1/4 cup white miso
  • 1/2 cup Irish whiskey
  • 2 cups chicken stock or broth, divided
  • 1-pound Sfoglini Rye Trumpets
  • Pecorino or Parmesan cheese, to serve
  • Toasted breadcrumbs, to serve

              DIRECTIONS

              To bake the sweet potatoes, heat the oven to 400° F. Wash the sweet potatoes and pierce them several times with a fork or sharp knife. Place on a lined baking sheet and then in the oven for 1 hour. Let them cool until they can be handled with bare hands, then remove the skin and put the flesh into a food processor or blender.

              Heat oil in a skillet over medium heat until shimmering. Add the onion, lower the heat to medium low, and sauté several minutes until softened and translucent, but not browned. Add the garlic and red pepper flakes and sauté for 1 minute more. Stir in the miso, then raise the heat back to medium. Add the whiskey and deglaze the pan. Once the whiskey and the miso have combined with the other ingredients, remove the pan from the heat and transfer the mixture to the food processor.

              Add 1 cup of the stock to the food processor and blend until smooth. Check the consistency of the sauce. It should be loose but not liquidy. Add the remaining stock, as needed, and process until it’s blended. Return the sauce to the skillet over low heat.

              Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions, reserving 1 cup of pasta water before straining.

              Add the cooked pasta to the skillet, mixing gently with the sauce. If the sauce is too thick, add some of the pasta water and stir again. Once the sauce is to your desired consistency and coats the pasta, season to taste.

              Serve topped with cheese and toasted breadcrumbs.

              We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

              Chef's Note: Other kinds of whiskey or miso can be used in this recipe, based on what you have on hand. To make the sauce vegetarian, use vegetable stock in place of chicken. To make it vegan, use a cheese alternative. You can make the sauce in advance and store it in the refrigerator for up to 2-3 days. If there is extra sauce, save it, thin it out with some more stock, and serve it as soup the following day. It’s especially delicious if you add some pasta to the soup as well!

              Pasta Swaps: This recipe would also work well with Sfoglini Vesuvio, Trumpets or Einkorn Macaroni.