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Sausage and vegetable pasta

sausage and vegetable pasta

We’ve made a few billion variations of sausage and vegetable pasta over the years, but this is one version I actually took the time to write down. It’s a simple and filling weeknight meal that is perfect any time of year, and is a great way to use up leftover grilled sausages.

Timing depends a lot on how much you want to cook down the tomatoes, but you can speed this up by using a simple (ie: tomato/basil) pre-made pasta sauce if you’re in a hurry.

This version is a very generous meal for two. Feel free to adjust the garlic and red pepper flakes as you see fit. We really, really, really like garlic.

Sausage and vegetable pasta

Ingredients

  • 2-3 mild or hot Italian sausages
  • 1 tbsp olive oil
  • 3-4 cloves garlic, minced
  • 1 shallot, minced
  • 1-2 tsp hot red pepper flakes (optional)
  • 1 med zucchini, chopped into rough chunks
  • 1 yellow pepper, chopped into rough chunks
  • 1 med red onion, chopped into rough chunks
  • 1-2 tsp fresh oregano (or 1/2-1 tsp dried)
  • 1 large tin diced tomatoes (796ml, 28oz)
  • Freshly ground pepper
  • Penne or other chunky pasta
  • A goodly pile of freshly shredded parmesan to serve

Method

  1. Grill or fry the sausages until fully cooked. Slice into rounds.
  2. Put the sausage rounds into a saute pan over medium heat and add the olive oil. Toss in the minced garlic, shallot, and red pepper flakes. Saute that all together for a couple of minutes.
  3. Throw in the zucchini, pepper, and onion. Saute those for a couple of minutes, then add the oregano and a few gratings of fresh pepper. Stir a few times, then add the diced tomatoes with all their juices.
  4. Bring up to a boil then reduce to a lowish simmer. Let it simmer for 20-25 mins…the idea is to let the tomatoes cook down and become more of a sauce. This is a matter of taste, really, so you can cook it for as long as you like, just don’t totally overcook the veggies.
  5. While the sauce simmers, bring a big pot of generously salted water up to boil and cook your pasta when the sauce is almost done.
  6. Serve in big ol’ bowls with lots of parmesan cheese and fresh pepper.

We make up variations of sausage and vegetable pasta as we go, so feel free to riff on this using whatever vegetables you have on hand. Sometimes I’ll add a tin of white kidney beans, or other vegetables (broccoli rabe works insanely well), etc. The sauce will keep in the fridge for a few days, so make extra if you like leftovers as much as we do!