You may simply adapt this simple rustic sausage pasta recipe to your preferences. My husband absolutely adores this dish!
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 1 (12 ounce) package rotini pasta
- 1 pound bulk Italian sausage
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell peppers, chopped
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- 1 cup mushrooms, sliced
- salt and pepper to taste
- 1 (14.4 ounce) can diced tomatoes
- 1 cup tomato sauce
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 cup grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- Brown sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir onion and garlic in sausage drippings until onions are softened. Return sausage to the pan. Stir in red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.
- Combine drained pasta with sausage mixture in a large bowl. Top with Parmesan cheese to serve.
Nutrition Facts
| Calories | 489 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 1154 mg |
| Sugars | 8 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
No mushrooms on hand, but this recipe is the perfect one for all that gorgeous local summer produce.
Oh this is so delicious…made it for a family birthday dinner…everybody raved. I did shred half of the zucchini and the summer squash, and the other half I chopped rather small ( some family don’t like either…so tried to hide them) Will be making again and again…this is definitely a keeper.
I love sausage pasta and when I saw this recipe I had to try it. Did not add bell peppers but extra mushrooms. Loved it!
Amazing, fresh taste! Made some modifications to double the meat/veggie portion of the recipe. A big hit with extended family & I was asked for a copy of the recipe by more than one family member! Now it will be a staple for my family meal rotation. It’s got all the ingredients to check off the boxes for a balanced meal. I served it with a Caesar salad and a red velvet cake for desert. Yummm
this is so good and the flavor from the herbs and vegetables really made the sauce outstanding Made as written My entire family loved it
This was a delicious and healthy meal. Very flavorful. I did not have tomato sauce so used 6 oz tomato paste and 1/4 cup of water. Did not mix pasta with sausage and vegetables, but put it on top of the rotini in a large serving bowl. Added cheese on top and served. I think this is company worthy! Thank you for sharing your recipe.
Used hot italian moose sausage and some minced moose meat as well. No squash or mushrooms on hand, so steamed some asparagus from the garden, over top, for the last 5 minutes. I would make it again.
Delicious! I followed the advice of a few folks and added extra sauce (one 15 oz & one 8 oz can tomato sauce), and used Penne pasta instead of rotini. There wasn’t any yellow squash at the store so I added an extra zucchini. Will definitely make again.
This was fantastic! Easy to make and my picky husband loved it. Definitely putting this on my favorites list! Thanks for sharing.
It’s delicious. My son who normally dual away from squash and zucchini enjoyed it. This dish was easy to make and filling. I will make again. I didn’t use the 1-cup tomato sauce like the recipe called. I wanted to show off the colorful vegetables and sausage mixture I only mixed in the diced tomatoes.
I vegan-ized this recipe. I used BEYOND MEAT Italian sausage. I did not use cheese?. I added 1 cup reduced white wine, 1 cup vegan chik’n broth, salt and pepper, and crushed red pepper. I cook all the veggies together. I did not use the red bell pepper. Will make again.
Good base recipe, need to tinker with the ingredients to add a little more flavor.
Very enjoyable
This was such a delicious recipe! I stuck to the recipe pretty much, but like other reviewers, I just chopped the sausage up. I also added a fresh hot pepper from the garden to the pepper/zucchini mix and added a lot of fresh herbs. Served over multi-colored fusilli. Awesome way to use a bunch of fresh veggies from the garden! Thanks!
This dish was delicious! I took the advice of other reviewers and added 15oz of tomato sauce. It definitely needed that. The veggies were great and instead of using ground sausage I cooked the links of a thin sausage and cut them into bite sized pieces to add in as that is how my daughter likes it. I’ll definitely make this again.
Yum!
A crowd pleasure and really simple and quick to make
The only thing I did different was leave out the mushrooms. It was delicious and I hope it freezes well, because it makes a big pot!
This was pretty good, and i would make again, although it was not a “wow” recipe. I used some frozen mix of onion, green and red peppers that we had left, and had to drain some grease off after cooking the sausage (which I cut into coins), but otherwise did as directed.
A quick and easy recipe that has wonderful flavor and is perfect for those busy nights.
I have made this SEVERAL times and love it! I always omit the mushrooms (my husband is not a fan) and I have not always had all the fresh ingredients on hand. I make it with whatever ingredients I have and it is a keeper! I prefer 1/2 tsp. salt and 1/4 tsp. pepper. It reminds me of my mom’s Zucchini Bake I had often as a child, but it’s better! My picky child actually tried it and liked it!