Pasta with Sausage and Vegetables

Huge props go to my husband for this one. You rock, sweetie! This came from a brainstorming session about what new dishes we could cook (as the old ones were getting *really* old) and Rand and I still couldn't eat dairy, bell peppers, broccoli, cauliflower, chile, or pasta sauce . This pasta dish doesn't have a traditional sauce, but you won't miss it. And the best thing about it is that you can pretty much put in whatever veggies you want.

Pasta with Sausage and Vegetables

* 5 links sweet Italian turkey sausage
* one box pasta (either penne or rotini)
* 2 medium carrots, peeled and diced
* 1 stalk celery, diced
* 1 medium red/white/yellow onion (or there abouts), diced
* 1 heaping tbsp minced garlic
* 1 small zucchini, diced
* 1 small squash/chayote, diced
* a heaping large handful pine nuts

Before starting anything else, dice up the vegetables so they are all about the same size. I usually leave the onions a bit larger so they don't burn. Start water boiling for the pasta. I usually add both olive oil and salt to mine. While the water is heating, in a large skillet sautee your firmer vegetables (carrots, celery) in olive oil. Cook your pasta according to the directions once the water is boiling. Place the sausage links in the pan with the carrots and celery. Take the sausage links out of the pan before they are completely cooked. Add the rest of the ingredients and continue to sautee until they are done but not mushy. Slice the sausage into 1/4" rounds and return to the pan to finish cooking. By this time your pasta should be done. Drain the pasta and drizzle a little olive oil over the top. You are going to mix everything together, so depending on the size of your pan you can either toss the pasta in with the vegetables, or return the pasta to the pot and add your vegetables and sausage. Grind in some sea salt and black pepper, toss well to mix. You can also add some red pepper flakes if you so desire. M usually tops his with Parmesan cheese. I usually add an extra drizzle of olive oil to mine.


This is a super dish for emptying out the vegetable drawer of partial pieces, and those veggies who are on the brink of turning. Although this serves about 5, M and I usually find ourselves having it for close to 3+ or 4 meals. We have used also added julienned sun-dried tomatoes, which add a great flavor.

Enjoy!