Pasta with Sausage and Fall Vegetables
Tender pasta swirled with caramelized peppers, onions and mushrooms along with zesty turkey sausage and prosciutto in a dairy-free, creamy white wine dijon sauce.
Servings 8 servings
Calories 331kcal
Equipment
Ingredients
- 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 garlic , minced
- 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
Instructions
- 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.
- 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!
Notes
*Sauce can be made 1 day ahead. Cover and refrigerate. Bring sauce to a simmer before continuing.
Nutrition
Serving: 1 serving | Calories: 331kcal | Carbohydrates: 25g | Protein: 16g | Fat: 15g | Cholesterol: 36mg | Sodium: 882mg | Potassium: 462mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1611IU | Vitamin C: 83mg | Calcium: 128mg