Pasta with Sausage, Broccoli, Asparagus, and Mushrooms Recipe
🕒 Cook Time: 30 minutes
🕒 Prep Time: 25 minutes
🕒 Total Time: 55 minutes
Description:
Indulge in this delightful pasta dish teeming with a medley of vegetables, enriched with the savory goodness of sausage and fresh herbs. Customize it with your favorite veggies or exclude any you’re not fond of. The combination of flavors and textures is sure to tantalize your taste buds!
Recipe Category:
One Dish Meal 🍲
Keywords:
Pork, Vegetable, Meat, European, Potluck, Less than 60 Minutes, Stove Top 🥦🍖🇪🇺
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 tbsp | Olive oil |
| 1 | Hot Italian sausage |
| 4 cloves | Garlic |
| 12-15 | Cherry tomatoes |
| 6 | Shallots |
| 1/2 head | Broccoli |
| 1/2 bunch | Asparagus |
| 8 oz | Mushrooms |
| 1 | Red bell pepper |
| 1 tsp | Salt |
| 1/2 tsp | Fresh ground black pepper |
| Basil | |
| Fresh oregano | |
| 1/3 cup | White wine |
| Red pepper flakes | |
| 1 lb | Rigatoni pasta |
| 1 lb | Penne pasta |
| Pecorino Romano cheese | |
| Parmigiano-Reggiano cheese |
Nutritional Information (Per Serving):
- Calories: 695.2
- Fat Content: 31.8g
- Saturated Fat Content: 9.3g
- Cholesterol Content: 108.2mg
- Sodium Content: 1205.5mg
- Carbohydrate Content: 71g
- Fiber Content: 5.5g
- Sugar Content: 6.3g
- Protein Content: 30.5g
Servings:
6 servings
Instructions:
-
Heat olive oil in a large sauté pan over medium heat until it’s almost sizzling, approximately 2 minutes.
-
Add the hot Italian sausage meat to the pan and cook for about 3 minutes or until it’s lightly browned. Meanwhile, bring a pot of water to a boil and add the pasta.
-
Transfer the cooked sausage to a bowl using a slotted spoon and set it aside.
-
In the same pan, add the minced garlic, sliced shallots, salt, black pepper, and red pepper flakes to infuse the oil. If you prefer a spicier kick, feel free to add more red pepper flakes! Cook over medium heat for about 3 minutes, stirring constantly to ensure even cooking.
-
Return the cooked sausage to the pan along with torn basil leaves, chopped oregano, and white wine. Cook for an additional 3 minutes, stirring to scrape up any flavorful browned bits from the bottom of the pan.
-
Pour in the chicken stock and bring the mixture to a gentle boil. Reduce the heat to low.
-
Add the broccoli florets, halved cherry tomatoes, trimmed asparagus spears, and sliced mushrooms to the pan. Cover with a lid slightly ajar and simmer for 8-10 minutes, or until the vegetables are tender yet still crisp.
-
Meanwhile, drain the cooked pasta and add it to the vegetable and sausage mixture in the pan. Stir well to combine and let it cook for an additional 1-2 minutes to allow the flavors to meld.
-
If the sauce seems too thin, you can thicken it with a slurry of cornstarch and water. If it’s too thick, simply add a splash of water to achieve your desired consistency.
-
Serve the pasta immediately, garnished with freshly grated Pecorino Romano and Parmigiano-Reggiano cheese for an extra burst of flavor.
Enjoy this hearty and satisfying pasta dish that’s packed with veggies and bursting with Italian flavors! 🍝🥬🍅🧀
