READY IN 55 mins

Rustic Sausage Pasta

Read Reviews (32)

"This recipe can easily be altered to suit your tastes. It is my husband's absolute favorite dish!" — Heather W

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.
Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.

Kitchen-Friendly View

PREP 30 mins
COOK 25 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 23, 2009

MMMMMMM!!!!!!! So good. I only made a few changes, based on reviews, and based on what I had on hand. Will DEFINITELY make this again! I used three sweet sausages and two hot sausages, cut off the casings and browned it all together. I had fresh basil, so I chopped it up and used about 1/8cup. I used more garlic than it calls for, but I ALWAYS do - we LOVE garlic! Also, I intended to buy zucchini, but upon closer inspection, it was an italian squash...not the same thing, but it was still tasty. I will buy a zucchini next time though. I chopped all of the veggies up very small, hoping my daughter would eat them (no dice!). My husband commented on how small they were, and that he preferred them that way - I do, too...you get more flavors in one bite if they're smaller. I used a 15oz can of tomato sauce because another reviewer said it needed more sauce. SUPER yummy! Thanks so much!! :)

—LindsayG

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Most Helpful Critical Review

Mar 05, 2009

This left us wanting more flavor...

—KLBUMB

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37 Ratings

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Jan 23, 2008

My husband and I liked this sauce, but I did make some adjustments, instead of crumbling the sausage I cooked it first then cut it into pieces. Also I needed more sauce, so I added a bit from a jar. All in all a good recipe.

—Alicia

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Jul 20, 2009

This dish was amazing - and even better the next day! I followed one reviewer's advice and diced the veggies up really small so each bite was full of veggies. It really made it wonderful!! I was planning to use two cans of diced tomatoes (b/c so many people said it needed more sauce) but realized I only had one so I improvised and threw in 3/4 of a can of creamy tomato soup (the kind you microwave and drink) and it came out wonderful!! I froze some for a future dinner and can only imagine how flavorful it will be when I eat it!! I used Jimmy Dean's sage flavored sausage and added some crushed red pepper to give it a kick. Will probably use spicy sausage next time. Thank you Heather for a terrific & easy to make recipe!!

—danaleotx

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Jul 13, 2009

Excellent. I would have followed it to a T, if I had all the ingredients. But whoa did my version turn out delicious. The only changes I made were these...I simmered is for an hour after added the 28oz (not 14 oz) can of petite diced tomatos, along with 1 T of white sugar. Also, I put small dollops of creamy ricotta cheese on top of each serving, and just sprinkles of parmesan, if wnated. The ricotta was the perfect addition to this very mellow yet rich tomato-ey sauce. Ooooooh, this one is a keeper!

—Server33

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Jul 06, 2009

Very good, very easy weeknight dinner. I just increased some of the spices and left off thyme. Did not think thyme went with pasta sauce. I also used the 28oz canned of diced tomatoes and one small can of tomato paste in place of the tomatoe sauce.

—lilac0832

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Mar 08, 2010

We absolutely loved this dish. The fresh veggies make this so attractive and delicious. I made exactly as written with a few small exceptions. I added some red pepper flakes, used a 14 oz can of tomato sauce, and only about 8 oz pasta. I really wanted more veggie than pasta, and this worked perfectly. I used tri-color vegetable rotini. What a pretty dish. Delectable! Thanks for this nice submission, Heather.

—Saveur

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Mar 30, 2009

A great last-minute dinner decision. I used 1/2 pound of bulk fresh pork sausage, one medium shredded zucchini, canned mushrooms, and 1 entire undrained can of fire-roasted garlic diced tomatoes. I did add more of the spices since I wasn't using Italian sausage and a few drops of hot pepper sauce. A different and delicious pasta - good with crusty garlic bread.

—gapch1026

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Nutrition

Calories
489 kcal
24%

Carbohydrates
54.1 g
17%

Cholesterol
41 mg
14%

Fat
19.3 g
30%

Fiber
4.4 g
17%

Protein
24.9 g
50%

Sodium
1218 mg
49%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rustic Sausage Pasta

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 489
Calories from Fat: 174

% Daily Value *
Total Fat 19.3g 30 %
** Saturated Fat 7.5g 37 %
Cholesterol 41mg 14 %
Sodium 1218mg 49 %
Potassium 783mg 22 %
Total Carbohydrates 54.1g 17 %
Dietary Fiber 4.4g 17 %
Protein 24.9g 50 %
** Sugars 7.7g
Vitamin A 20 %
Vitamin C 71 %
Calcium 27 %
Iron 43 %
** Thiamin 45 %
Niacin 97 %
** Vitamin B6 35 %
** Magnesium 25 %
** Folate 96 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.