Recipe by The Kitchen at Johnsonville Sausage
"Flavorful Johnsonville Italian Sausage and broccoli in a light tomato garlic sauce with linguine pasta. This dish is simply irresistible."
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1 (19.76 ounce) package
Johnsonville® Italian Mild Sausage Links
1 (16 ounce) package
sweet onion, thinly sliced
1 (14.5 ounce) can
diced Italian tomatoes
1 (10.5 ounce) can
This is a family favorite. I like to throw in some italian seasoning, sliced red pepper, add a little evaporated milk or cream cheese and a good amount of shredded parmesan cheese to make it creamy, if I have it on hand. Great quick dinner.
I liked the flavors in this recipe, but there are problems with the ingredient proportions. First of all, if I make this again, I will use less pasta and more broccoli. The broccoli was a welcome addition to the heaviness of the sausage, and I wanted more broccoli and far less pasta. Secondly, I use non-stick skillets to saute, and 3 Tablespoons of olive oil seemed excessive to me. I cut back the olive oil to 2 teaspoons,and it was quite enough. Also, I feel the cooking method could be streamlined. Three pots are necessary if you prepare the way the recipe suggests. In addition, the sauce is quite watery, so if your family is accustomed to a thicker sauce, you will need to make some adjustments here. Since I used Johnsonville hot Italian sausage, the dish was quite flavorful. I just feel this recipe is not quite ready for prime time.
I enjoyed this, but I did make some changes. I sauteed mushrooms with the garlic and onion. I used fresh tomato rather than canned. I added strips of red and yellow pepper. I added Italian seasoning, garlic powder, a little crushed red peppper, and rosemary. lol I guess I just used the recipe as a jumping off point, but it worked well!
I added yellow pepper...very tasty!
My family really loves this dish. I added bell peppers and served with garlic bread. It smells so good while cooking!
We really enjoyed .... did add mushrooms and sliced the onion country thick... loved the flavor, loved the comfort. Great on a cold Northern Illinois Night after work for a quick dinner in front of the TV.
I just made this and it was really good with a few changes. It was a little thin-sauced so I added one half brick of creme cheese, then when almost done made a cornstarch and water thickner, added a little milk and Italian seasonings to make one yummy dinner!
I tweaked this recipe - a lot. But I loved the recipe in that it gave me some great ideas when I was having a hard time finding ways to use up what was in my fridge! Here's what I made: I started with a whole wheat spaghetti. I usually hate wheat pasta, but I didn't even notice that it was wheat, and neither did my husband! I added in turkey sausage, broccoli, peppers, onions, tomatoes, and lots of garlic and herbs. I didn't have any chicken broth, so I made a cream and red pepper puree that I added in to the pan. It was SOOO GOOD. I also made a basil-infused oil that I drizzled over the top. My husband has already asked me to make this again and it's been less than a week. Thanks Johnsonville for the idea!
* Percent Daily Values are based on a 2,000 calorie diet.
Johnsonville Zesty Italian Sausage Pasta
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 392
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