Sausage Pasta With Vegetables

5 from 5 votes
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Ready in 30 minutes, this sausage pasta is delicious and easy to prepare. It’s packed with flavor and makes the perfect weeknight dinner.

Front shot of sausage pasta.


 

If you love easy weeknight dinner recipes, today’s recipe is right up your alley. This sausage pasta with vegetables is a family favorite and with its subtle heat, it’s like nothing you’ve had before! 

This post is sponsored by El Yucateco. As always, all opinions are mine.

Why This Recipe Works

  • Easy and quick: This pasta recipe comes together in 30 minutes and is so simple to make. It’s the perfect weeknight dinner and is also a great choice for busy families.
  • Flavors: All the vegetables and sausage give this dish a lot of flavor and you’ll be enjoying a subtle kick thanks to El Yucateco’s Red Marisquera Hot Sauce.
  • Customizable: This recipe is like a canvas! You can customize it to your liking using different vegetable or sausage flavors.

Ingredients To Make Sausage Pasta

To make this recipe you need pasta, sausage, vegetables, spices, passata, hot sauce, and ricotta.
  • Pasta: You can use any pasta shape that you have on hand. My preference is to use the shapes that can hold sauce well.
  • Sausage: I’ve found that Italian chicken sausage works best for this recipe as it complements the rest of the ingredients.
  • Onion and garlic: Use white or yellow onion and slice them thinly. I usually go for 3-4 cloves of garlic so the sauce has a good garlic flavor that’s not overpowering.
  • Peppers: Sweet pepper such as yellow orange or red bell pepper goes well with the pasta sauce.
  • Passata: This is basically uncooked tomatoes that are pureed and strained. If passata is not available, use pasta sauce or crushed tomatoes.
  • Spices: You only need Italian seasoning and very little red pepper flakes.
  • El Yucateco Red Marisquera Hot Sauce: What I love about El Yucateco is the focus on flavor. Not only does it add heat to the pasta, it also adds a lot of flavor! It’s made with a combination of peppers including habanero and truly elevates the flavor of any dish.
  • Ricotta: To make this pasta extra creamy, add some ricotta cheese.
  • Green peas: Frozen peas are added at the very end with the seared sausage.

How To Make Sausage Pasta

Saute the sausage, saute the veggies and add the passata with the spices. Add the ricotta and finish with the sausage and peas. Then add the pasta and stir.
  1. Cook the pasta according to the packaging instructions. Drain and toss with olive oil to keep the noodles from sticking to each other. Set the pasta aside. Slice the sausage into coins and sear in olive oil until golden on both sides. This will take about 5 minutes. Remove from the pan and set aside.
  2. In the same pan, sauté the onion until translucent. Add in the minced garlic and cook for a minute until fragrant followed by the sliced peppers. Cook for a few minutes until the peppers are slightly tender.
  3. Add in the pasta followed by the spices and salt. Add the El Yucateco Red Marisquera Hot Sauce and give it a good stir.
  4. Mix in the ricotta cheese and stir so there are no lumps left.
  5. Add in the sausage and peas and give it a good mix.
  6. Add the cooked pasta to the sauce and stir so all is well combined. Plate and finish with freshly grated parmesan and basil if desired.

Variations

It’s so easy to make this recipe your way and enjoy it with the veggies you like. Here are a few suggestions:

  • Use beef or turkey sausages that come in different flavors.
  • Add other vegetables such as mushrooms, zucchini and asparagus.
  • Finish with marinated vegetables like marinated artichokes or olives.
Overhead shot of the pasta with sausage.

Serving Suggestions

This sausage pasta makes a tasty weeknight dinner which you can serve with a variety of side dishes. Some of our favorites are garlic knots, caprese salad and roasted brussel sprouts.

Leftovers

Store the leftovers in an airtight container and refrigerate for up to 4 days. You can reheat the leftovers in a pan over medium heat, stirring occasionally.

You can also freeze sausage pasta in a freezer safe container for up to 2 months. To serve, thaw in the fridge overnight or place the frozen pasta in a pot and add 1/2 cup water. Cover and cook over medium heat until fully thawed.

Two bowls of pasta on a wooden backdrop.

Frequently Asked Questions

Can I make this recipe vegan?

Yes, simply use vegan sausage and cashew cheese to make this recipe completely vegan.

Can I use gluten-free pasta?

Yes, make sure to prepare the pasta according to the packaging instructions since the cooking time varies.

Do I need to drain the sausage before cooking the vegetables?

I used chicken sausage, so there wasn’t much fat left over once it was seared. If using a sausage with a higher fat content, you can discard the fat.

More Pasta Recipes

Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

This post is sponsored by El Yucateco. As always, all opinions are mine.

Ready in 30 minutes, this sausage pasta is delicious and easy to prepare. It's packed with flavor and makes the perfect weeknight dinner. This recipe is like a canvas for you and you can customize it to your liking using different vegetable or sausage flavors.
5 from 5 votes

Sausage Pasta With Vegetables

Ready in 30 minutes, this sausage pasta is delicious and easy to prepare. It's packed with flavor and makes the perfect weeknight dinner.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 8
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Ingredients 

  • 1 lb pasta , any shape
  • 3 tbsp olive oil
  • 5 chicken sausage links, cut into coins
  • 1 onion sliced
  • 3 cloves garlic , minced
  • 1 orange bell pepper, sliced
  • 28 oz passata
  • 2 tsp El Yucateco Red Marisquera Hot Sauce
  • 1 tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1 cup ricotta cheese
  • 1/2 cup frozen peas

Instructions 

  • Cook the pasta according to the packaging instructions. Drain and toss with 1 tablespoon olive oil to make sure the noodles don't stick.
  • Heat 1 tablespoon olive oil in a pan over medium high heat. Sear the sausage until golden on both sides, about 5 minutes. Remove and seat aside.
  • Heat the remaining 1 tablespoon of olive oil in the same pan. Saute the onion until translucent. Add the garlic and cook for a minute. Add the pepper and cook until it's slightly soft.
  • Add the pasta, Italian seasoning, red pepper flakes, kosher salt and the El Yucateco Red Marisquera Hot Sauce and give it a good stir to combine.
  • Lower the heat to medium and mix in the ricotta cheese. Stir so there are no lumps left. Add in the sausage and peas followed by the cooked pasta. Give it a good stir so all is well combined.
  • Plate and finish with freshly grated parmesan and basil if desired.

Video

Notes

  • You can use other sausages such as beef sausage if desired. 
  • If pasta is not available, use pasta sauce or crushed tomatoes. 
  • You can use more hot sauce if you like the pasta to be spicier. 
  • Store the leftovers in an airtight container and refrigerate for up to 4 days. 

Nutrition

Calories: 470kcal | Carbohydrates: 58g | Protein: 21g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 751mg | Potassium: 663mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1414IU | Vitamin C: 34mg | Calcium: 110mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

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5 Comments

  1. 5 stars
    This is one of my new favorites! It’s so meaty, and it’s a great way to get my kids to eat some vegetables, too!