Easy Italian Sausage Pasta
A colorful, simple, light and yet hearty pasta dinner packed with savory sausage, and Mediterranean style vegetables. Italian sausage pasta is a perfect midweek dinner that everyone will enjoy. Don't forget plenty of parmesan cheese!
Servings: 4
Ingredients
- 10 ounces pasta I like casarecce, but fusilli (twists), conchiglie (shells), penne (tubes) are all good choices, too.
- 3 Italian sausages (pork) spicy or sweet (note the amount does not have to be exact).
- ¼ cup olive oil (roughly)
- 7 ounces mushrooms sliced (any kind)
- 3 cloves garlic crushed
- 9 ounces snow peas washed and any rough ends cut off
- 9½ ounces marinated artichokes (drained)
- 10½ ounces cherry tomatoes
- 1½ teaspoons dried mixed Italian herbs
- 4 ounces spinach (I like ready-washed baby spinach for convenience.)
- ⅓ cup white wine optional (replace with a squeeze or two of lemon juice, or just skip altogether)
- ½ cup parmesan cheese grated (plus extra to serve)
Instructions
- Start by putting the pasta on to boil according to the package instructions (I prefer al dente or 'just cooked').10 ounces pasta
- Meanwhile, either cut the sausages into small slices or squeeze them out of their skins and break them up with a wooden spoon in a large high-sided skillet or other pan. Cook on a medium high heat, then remove from the pan into a bowl while you cook everything else.3 Italian sausages
- Add a little of the olive oil to the pan, then cook the mushrooms for a minute or two. Scrape them to the side of the pan, drizzle in a little more oil, then add the snow/snap peas and stir-fry on the clear side of the pan until slightly softened. Add the garlic and stir together with the mushrooms and snow/snap peas.¼ cup olive oil, 7 ounces mushrooms, 9 ounces snow peas, 3 cloves garlic
- Now add the drained artichokes, cherry tomatoes and dried herbs and stir-fry for another minute or two. Then stir in the spinach until it's wilted. Also stir in the wine at this point, if using.9½ ounces marinated artichokes, 10½ ounces cherry tomatoes, 1½ teaspoons dried mixed Italian herbs, 4 ounces spinach, ⅓ cup white wine
- Once the pasta is cooked, use a slotted spoon, ladle or other big spoon to spoon the pasta directly into the pan of sausage and vegetables. In doing so, you will automatically transfer a little of the pasta cooking water, too. Sprinkle over the parmesan cheese, then stir everything together.½ cup parmesan cheese
- Serve the pasta into bowls immediately. Serve with extra parmesan sprinkled over along with a drizzle of olive oil, if you like.
Notes
Sausage: You can use either spicy or sweet Italian sausage. I like pork sausage (I find it the most flavorful). You could also try the recipe with pieces of chicken or even without any meat for a vegetarian version (add more parmesan to a veggie version!).
Storage and reheating instructions: The cooked sausage pasta will keep well in an airtight container in the fridge for 2 to 3 days. Reheat individual bowls covered in the microwave for around 3.5 minutes, or reheat gently on the stove (add an extra drizzle of water to stop it drying out). You can also enjoy the leftovers cold.
Variations: You can use another green vegetable instead of snow/snap peas if you can't get them. Try frozen green beans, peas or broccoli, zucchini, or even eggplant (make sure you cook the eggplant until completely softened). Don't skip the tomatoes - the juices are essential for a tasty 'sauce'!
Nutrition
Calories: 875kcal | Carbohydrates: 69g | Protein: 31g | Fat: 51g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 72mg | Sodium: 1112mg | Potassium: 1021mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4499IU | Vitamin C: 81mg | Calcium: 275mg | Iron: 6mg
