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This 30-minute sausage and vegetable pasta recipe has flavorful Italian sausage and a garlic, tomato, and white wine sauce with fresh veggies! It’s quick to make yet elegant.
Why you’ll love it
This easy sausage pasta is loaded with veggies like spinach and bell peppers. Fresh tomatoes burst to make the base of the irresistible sauce. It feels like something you’d get at a restaurant, but it’s actually easy to make for busy weeknights or for guests!
Italian sausage can be fairly heavy, so that’s why I love to lighten up this pasta with a special yet simple white wine sauce and some fresh basil and vegetables. If you are craving something creamy, try my Creamy Sausage and Peppers Pasta instead.
What you’ll need
- Pasta – I chose rotini, but use any shape
- Italian sausage – I went for Johnsonville mild
- Onion and garlic – our tasty aromatics. I like using sweet onions.
- Italian seasoning – it’s a versatile blend of flavorful dried herbs that comes in a single jar
- Red pepper flakes – a sprinkling gives a gentle warmth, not spice
- White wine – choose a dry one you’d enjoy drinking, e.g. sauvignon blanc or pinot grigio
- Vegetables – we’re using little tomatoes, bell pepper, and spinach
- Basil – for another pop of freshness and to complement the tomatoes
The key to this recipe is cooking the tomatoes for long enough that they start to lose their shape and release their juices to make a lovely sauce.
How to make sausage vegetable pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta al dente. Meanwhile, cook the sausage and onions, stirring and breaking it up, until browned, and then transfer to a plate. To the skillet, add the garlic, Italian seasoning, red pepper flakes, white wine, tomatoes, and bell peppers.
Cook until the tomatoes soften and the peppers are tender-crisp. Return the sausage and onions to the pan, then add in the spinach and basil. Toss until wilted. Add in the drained pasta, season with salt & pepper as needed, and garnish with parm if using.
Substitutions and variations
- This sausage pasta with vegetables is quite flexible. If there’s a veggie you don’t like it here, feel free to leave it out or swap for something else. Asparagus or small broccoli florets would work in here. You could add in some capers for a little tanginess.
- If you must sub the white wine, chicken broth + a 1/2 teaspoon Dijon mustard would work, but I do love the flavor the wine adds.
- You could add a splash of cream to make this sauce richer.
What to serve with this Italian sausage pasta
Leftovers and storage
- Store leftover sausage pasta for 3-4 days in the fridge.
- Reheat slowly over a low heat. If you don’t make the full quantity of pasta initially and have some leftover sauce, you might need to add another splash of wine or hot pasta water when reheating if it’s a bit dry.
- You can freeze it for 3 months, but keep in mind the spinach will wilt even more and everything will get softer.
If you made this vegetable and sausage pasta, please leave a star rating and review below! You can also tag me #saltandlavender on Instagram if you made it.
Sausage and Vegetable Pasta
- 8 ounces uncooked pasta
- 16 ounces Italian sausage
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes optional
- 1/2 cup dry white wine
- 1 cup little tomatoes (grape, cherry, etc.) cut into halves
- 1 medium red bell pepper sliced
- 2 cups (packed) fresh baby spinach
- 1 handful fresh basil torn
- Freshly grated parmesan cheese optional, to taste
- Salt & pepper to taste
- Boil a large salted pot of water and cook your pasta al dente according to package directions.
- Meanwhile, add the sausage and onion to a skillet and cook over medium-high heat until browned, breaking it up as you go along (about 8-10 minutes). Transfer to a paper towel lined plate.
- Reduce the heat to medium and stir in the garlic, Italian seasoning, crushed red pepper, wine, tomatoes, and bell peppers. Cook until the tomatoes start to lose their shape and go very soft and the peppers are tender-crisp (about 5-6 minutes). Don't let the pan go too dry. You can always add a splash more wine or some of the hot pasta water if needed.
- Add the sausage and onions back to the skillet, as well as the spinach and basil, and toss until the spinach has wilted.
- Drain the pasta and add it to the skillet and toss. Season with salt & pepper if needed, and serve immediately with freshly grated parmesan cheese if desired.
- Use ground sausage meat or buy sausage links and take the meat out of the casings. Use spicy Italian sausage for some kick.
Nutrition information is automatically calculated, so should only be used as an approximation.
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