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This Italian Sausage Pasta dish is my go-to recipe when I want to get good food on the table fast with minimal work.
Including prep time, it only takes about 15 minutes to whip this up, and it’s one of those recipes that works with whatever vegetables you happen to have on hand.
My “official” recipe calls for red onion, asparagus and mushrooms, but I’ve also made it with squash and tomatoes and broccoli, in all kinds of combinations. I usually just use whatever veggies I have or whatever is in season.
As long as you have the main ingredients — Barilla pasta and Johnsonville Mild Italian Sausage — you’re well on your way to a tasty, quick and inexpensive dinner.
I like to stock up on both at Kroger, so I always have them on-hand in the pantry and the fridge.
I love using Johnsonville sausage in place of ground beef in lasagna and spaghetti, and it’s the not-so-secret ingredient in my sweet and spicy homemade chili. And Barilla pasta is so versatile, not just for Italian dishes, but for soups, sides and quick kid lunches, as well.
I should also mention that this is a very budget-friendly recipe. It costs just $10 to make and you’ll have enough for at least six servings.
- 8 ounces Barilla pasta
- 16 ounces Johnsonville Mild Italian Sausage
- 4 ounces mushrooms, sliced
- ½ medium red onion, thinly sliced from the root end
- ½ pound fresh asparagus
- 1 cup reserved pasta water
- Salt and pepper, to taste
- Parmesan cheese for garnish
- Prepare pasta according to package directions. Cook until al dente, then drain, reserving 1 cup of pasta water.
- While the pasta is cooking, slice the onions and mushrooms. Wash the asparagus and break off the woody ends. Break into 1-inch pieces.
- Brown the sausage over medium heat in a skillet.
- Add the onions and mushrooms and cook until slightly tender.
- Add the asparagus and cook for 1-2 minutes more.
- Then add the cooked pasta. Add ½ cup reserved pasta water and toss to coat. If pasta seems too dry, add more reserved pasta water.
- Serve with grated Parmesan cheese. Season with salt and pepper.
I told you it was an easy recipe. Just sausage, pasta and vegetables. Sometimes simple is the best.
I don’t even add garlic, which I seem to use in everything. All the spices and flavor you’ll need are already built into Johnsonville sausages. The pasta water sauces things up and helps coat the al dente Barilla pasta.
What’s your favorite pasta dish?