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Rustic Sausage Pasta

Heather W

"This recipe can easily be altered to suit your tastes. It is my husband's absolute favorite dish!"
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55 m servings 489 cals
Original recipe yields 6 servings


  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 1153 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  2. 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.
  3. Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.

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Read all reviews 39
  1. 48 Ratings

Most helpful positive review

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 o...

Most helpful critical review

This left us wanting more flavor...

Most helpful
Most positive
Least positive

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 o...

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...

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...

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 ...

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 ...

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...

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 tomatoe...

This is a super easy meal if you use already sliced frozen vegetables like I did. I used a bag of peppers and onions, and a bag of zucchini and squash. I had hot Italian sausage, so used that. ...

Very tasty and even better the next day ! Took the advise from some of the reviewers: Used Italian sweet sausage, cut into chucks not crumbled, added an extra can of tomatoes (stewed), left o...