Sausage Pasta With Vegetables
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8
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Calories
470 kcal
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Course
Main Course
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Cuisine
Mediterranean
Sausage Pasta With Vegetables
Description
This recipe features pasta tossed in a rich, spicy tomato sauce prepared by sautéing chicken sausage pieces with vegetables including onion, garlic, and orange bell pepper. The inclusion of El Yucateco Red Marisquera Hot Sauce alongside Italian seasoning and red pepper flakes introduces layered spiciness and aromatic depth. After cooking the vegetables and sausage, ricotta cheese is blended in to soften and enrich the sauce, creating a creamy texture that coats the pasta evenly. Frozen peas add brief bursts of sweetness and color contrast.
The dish is practical for a flavorful dinner or lunch, combining protein, vegetables, and carbs in one pan. The elements create a hearty, balanced meal with controlled heat, and it can be adjusted to taste with more or less hot sauce.
Leftovers store well refrigerated for several days, making it suited for meal prep. Different sausage types or a swap for a ready tomato sauce can be used according to preference.
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 bell pepper sliced, orange
- 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 peas frozen
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.
Notes
- Substitute chicken sausage with beef or other preferred sausage types if desired.
- If fresh pasta is unavailable, pasta sauce or crushed tomatoes can replace passata for the sauce base.
- Adjust the amount of hot sauce to increase or decrease spiciness according to taste.
- Store leftovers in an airtight container and refrigerate for up to 4 days for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 751mg | 31% |
| Potassium | 663mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1414IU | 28% |
| Vitamin C | 34mg | 38% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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