Pasta with Sausage and Fall Veggies is a delicious recipe of linguine twirled with caramelized peppers, onions and mushrooms with zesty turkey sausage and prosciutto in a dairy-free, creamy white wine Dijon sauce!
After a couple 70-degree teaser days this week, the wind is blowing, half of the leaves have fallen from their branches, and that crisp fall air is here to stay. And to be honest, I couldn’t be happier.
When autumn weather sets in, comfort food cravings come on strong. And this hearty pasta recipe is one satisfying solution. Continue to scroll for the deets and a quick story behind the ‘birth’ of a foodie spreadsheet.
Tale of Two ‘Births’
Inspo for this recipe came from one my earliest issues of Bon Appétit magazine – October, 1991. Yep, a good 27 years ago when still a young gal in college.
And here’s the kicker… I still have them. Well, at least most of them. To boot, favorite recipes are indexed in a massive excel file I created while a plump preggo waiting to go into labor with my son, Bryce.
I was done going into work, the house was clean, and the hospital bag was packed. So, I decided to make my recipe finding easier by combing through each issue’s index, and circling every recipe that jumped out.
Then, sat happily at our computer. The next thing I knew, a sortable spreadsheet reflecting 11 years of issues was born.
Timing of completion worked out perfectly. The morning after clicking save for the last line entered, my water broke. 🙂
That was 16 years ago. I still maintain that spreadsheet today and Bryce is now a junior in high school with his driving permit. Can’t make it up, life writes itself.
Making Pasta with Sausage and Fall Veggies
Ironically enough, the original recipe must be old enough not to show up in Google when searching for it! I wanted to link the original since I took quite a few liberties when it came to adjusting ingredient amounts to bring the recipe down to serving six instead of twelve or more. Plus, I added prosciutto, tahini, lemon and fresh herbs for extra flare.
You’ll see from the recipe, basically, everyone gets their turn in the skillet and brought together at the end for culinary nirvana.
The garlic, dijon, and wine give the sauce so much flavor. Fresh sage and thyme bring in the finishing touch along with a generous grating of fresh parm.
Linguine or spaghetti are the best noodles to cling on to all that deliciousness and stand tall with the heartiness of the dish. But, hey, there are no rules here. Dig into what you and your gang love most! Cheers, friends! Kim
Remember to PIN THIS to save the recipe for later!
Here are more comfort food recipes either made in a skillet, Dutch oven, instant pot, or slow cooker!
Skillet & Dutch Oven Recipes!
- Thai Butternut Squash & Pumpkin Curry
- Pork & Pear Stir Fry Noodle Bowl
- Sesame Beef Stir Fry with Asparagus & Sweet Potato
- Sweet Corn & Chicken Chowder
- Healthy Turkey Chili
Instant Pot Recipes!
Slow Cooker Recipes!
- Taco Chicken Chili
- Ancho Short Rib Tacos
- Thai Beef Stew
- Chicken Mole Stuffed Sweet Potatoes
- Shrimp Jambalaya
- Hawaiian Chicken Sloppy Joes
Be sure to hashtag #giveitsomethyme on Instagram if you try out a recipe so I can see your creations!
- 12-inch cast iron skillet OR
- Dutch oven OR
- 5-quart high-rimmed pan with handle
- 8-quart stock pot with pasta insert
- 7-inch Santoku knife
- BPA-free cutting boards
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Pasta with Sausage and Fall Veggies in a White Wine Dijon Sauce
- 2 tablespoons olive oil, divided
- 12 ounces Italian turkey sausage, casings removed
- 4 ounces prosciutto, chopped
- 3 bell peppers (red, orange, yellow or mixed), sliced into strips
- 1 red onion, thinly sliced
- 1 lemon, halved
- 8 ounces mushrooms, thinly sliced
- 2 tablespoons minced garlic
- ½ cup dry white wine
- 1 cup chicken broth
- ½ cup Dijon mustard
- 2 tablespoons tahini
- ¼ teaspoon crushed red pepper flakes (optional)
- 12 ounces linguine or spaghetti, cooked al dente
- ¾ cup reserved pasta water
- ½ cup green onions, thinly sliced
- 1 tablespoon fresh sage, chopped, plus extra for garnish
- 1 tablespoon fresh thyme, chopped, plus extra for garnish
- ½ cup parmesan cheese, freshly grated, plus extra when serving
- Heat 1 tablespoon olive oil in a heavy large skillet or Dutch oven over medium-high heat. Add sausage and cook until browned, about 10 minutes. Break up larger pieces with a wooden spoon.
- Transfer cooked sausage to a medium bowl with a slotted spoon. Cover with foil to keep warm. Do not wipe skillet clean.
- Add prosciutto to the skillet. Cook until crisp, about 5 minutes, stirring frequently. Transfer to bowl with the sausage and cover to keep warm.
- Heat remaining olive oil in the skillet. Add peppers and onions. Season with salt and pepper. Place lemon halves cut side down in the skillet. Cook 5 minutes, stirring the peppers and onions frequently.
- Remove lemon halves from skillet with a pair of tongs. Set aside on a plate.
- Add mushrooms to the skillet with the peppers and onions. Cook until softened, 7-8 minutes, stirring frequently.
- Add garlic to the vegetables and cook 2 minutes more, stirring frequently.
- Add wine to skillet and let boil 2-3 minutes.
- In a small bowl, whisk the chicken broth, mustard, tahini and red pepper flakes together. Add mixture to the skillet and simmer 8-10 minutes until sauce thickens.
- Return sausage and prosciutto to the skillet. Season to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring sauce to a simmer before continuing.)
- Mix pasta and reserved pasta liquid into the sauce. Add the green onions, sage, thyme, and parmesan cheese. Heat through for 5 minutes, stirring occasionally.
- Serve from skillet or transfer to a large bowl. Garnish with extra sage and thyme. Pass extra parmesan separately. Enjoy!
*Recipe generously adapted from Bon Appétit, October 1991