Sausage and Vegetable Pasta
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.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
- Use ground sausage meat or buy sausage links and take the meat out of the casings. Use spicy Italian sausage for some kick.
Nutrition
Calories: 656kcal | Carbohydrates: 50g | Protein: 25g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 86mg | Sodium: 852mg | Potassium: 707mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2714IU | Vitamin C: 52mg | Calcium: 68mg | Iron: 3mg