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Sweet Italian Sausage Pasta Toss

Sweet Italian Sausage Pasta Toss


1 lb. Sweet Italian Sausage links
1 yellow onion, chopped
3 cloves garlic, minced
2/3 c chicken broth or white wine
1 3/4 c mini tomatoes (such as grape, cherry, yellow pear, or a mixture)
1 1/4 c mushrooms, quartered
2 zucchini (or 1 if it's garden sized)
1 Tbs fresh parsley, chopped
1 Tbs fresh basil, chopped
salt and pepper to taste
12 oz. Farfalle (bow-tie) pasta, cooked according to package instructions


Over medium heat, brown the sausage on all sides. Slice into 1/4 inch think rounds and set aside. Chop the onion and saute in the remaining grease and juices from the sausage. After 5 minutes, add the minced garlic and saute another minute or two, until the garlic is fragrant.

Deglaze the pan with broth, wine, or a combination. Be sure to scrape up all the browned bits and whisk them into the liquid - this adds a ton of flavor. Cut the zucchini into half circles, or quarters if the zucchini is really fat. Add the sausage, mushrooms, and zucchini to the pan, stirring until the vegetables are tender and evenly distributed, about 2 minutes. Stir in the tomatoes and cook for 1 minute. Stir in the pasta. Serve immediately with freshly grated Parmesan on top, if desired.


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