Pasta with Sausage and Vegetables
Prep time
Cook time
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Light pasta with zucchini, tomatoes and sausage tossed in a white wine sauce
Recipe type: Dinner
Cuisine: American
Serves: 4 servings
  • 4 Precooked Chicken Sausage links, cut into ½ inch rounds
  • ½ pound rigatoni
  • 1 tablespoon butter
  • ½ cup white wine
  • 1 shallot, chopped (for bolder flavor use 3 garlic cloves)
  • 2 tablespoons fresh parsley, chopped
  • 4 tablespoons grated Parmesan, ~1 tablespoon per serving
  • 2 zucchini, diced
  • ~ 10 cherry tomatoes, halved
  • Salt to taste
  1. Cook pasta to package directions, al dente. Meanwhile, saute shallot on medium-low heat in butter for 2 to 3 min.
  2. Add the sausage and zucchini and cook for another 2 minutes until heated through and zucchini is just starting to soften. Add wine and deglaze pan, add tomatoes and simmer for another 2 to 5 minutes. Toss mixture together with pasta until well blended.
  3. Serve with a sprinkle of Parmesan and fresh parsley. Add salt to taste.
  4. Note: Don't overcook your zucchini and tomatoes. If they're starting to look too soft move on to the next step.
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