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.
Servings: 8
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