Simple Pasta, Veggies and Sausage
|4 servingsPasta (Rigatoni, Penne or Jumbo Shell)|
|2 linksChicken sausage, cooked; sliced|
|1/2 largeBell pepper (yellow, orange or red); sliced|
|1/2 largeSweet yellow onion; sliced|
|1 largeYellow squash; sliced|
|1 largeZucchini; sliced|
|15-20 Green beans, fresh|
|15-20 Sunburst Tomatoes|
|2 tbspExtra virgin olive oil|
|Ground black pepper|
|Parmesan cheese; shaved|
Simple Pasta, Veggies and Sausage Preparation
Begin preparing all your vegetables by washing them and trimming the ends from any that require it. Place the tomatoes to the side and begin slicing the rest of the vegetables, keeping in mind the thicker vegetables will take longer to cook - so cut your root veggies thinner than you would the onions! Slice your sausage the same thickness as the root vegetables and keep separate. Begin preparing the pasta with the instructions provided on the box - keep an eye on the pot while you're working with the other ingredients. Heat the olive oil in a large pan on high heat, until the oil moves freely around the pan. Add all veggies except the tomatoes to the pan and add salt, pepper and garlic powder to taste. Once you see the vegetables begin to caramelize, add in the sausage and tomatoes. Allow this to cook until your vegetables reach nice colorization and the sausage begins to brown and get a nice coat. Add some white wine until it comes up about halfway through all the veggies and sausage, stir to get all the flavor (grits and seeds) off the pan. Allow the liquid to come to a boil, and then reduce to a simmer and allow it to thicken. The pasta should be ready by now - add 1/3 cup of the starchy pasta water to the pan, and then drain the pasta and toss with the sauce, veggies and sausage. Serve immediately, topping with the Parmesan cheese.
I use Johnsonville Italian Chicken Sausage, the one that is stuffed mozzarella cheese and peppers, but you can use any kind you prefer. Don't limit yourself to the vegetables listed! Try mixing it up, add mushrooms, asparagus - anything you like! When cooking with wine, you always hear that you should use something you will or will not drink, depending on who you talk to. I use the cheapest Sauvignon Blanc I can find because it'll be mixed with grit, gristle and pasta water to thicken.
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