A delicious pasta dish that tastes great with either traditional or low fat sausage. Try using fusilli pasta, or your other favorite pasta shape to add variety. It is one of our favorites! Enjoy!

Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot with boiling salted water cook penne pasta until al dente. Drain.

    Advertisement
  • Meanwhile, in a large skillet cook sausage until brown. Remove from pan. Saute the red onion and garlic in the olive oil until soft and transparent. Add the oregano, salt, ground black pepper, red pepper flakes, 1/2 of the wine, yellow bell pepper, red bell pepper, zucchini, mushrooms, and saute until tender. Add remaining wine and chicken stock and cook until liquid has reduced to a thick sauce, about 20 minutes.

  • After sauce has reduced, add cooked sausage and thawed peas to the sauce and stir to heat through.

  • Toss pasta with the sauce to coat evenly. Sprinkle with the grated Parmesan cheese. Serve warm.

Nutrition Facts

727.1 calories; 25.9 g protein; 71.2 g carbohydrates; 61.9 mg cholesterol; 840.7 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/29/2002
This was delicous. It even got my picky children to eat zucchini! Read More
(20)

Most helpful critical review

Rating: 3 stars
05/04/2011
This dish tasted good but I prefer my vegetables almost al dente and by sautéing them and then pretty much boiling them for another 20 minutes in the stock they turned out too mushy for my liking. I think next time I will skip the sautéing boil in wine & stock for only 15 minutes and cut the stock down to 1-1/2 cups as I too needed to use cornstarch to thicken. Read More
(4)
42 Ratings
  • 5 star values: 22
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
08/29/2002
This was delicous. It even got my picky children to eat zucchini! Read More
(20)
Rating: 5 stars
08/29/2002
A new family favorite. I adjusted the recipe just a bit. I added some heavy cream to the sauce to make a cream sauce and also some parmesan cheese and left out the wine. It is absolutley delicious. My husband loved it. Read More
(12)
Rating: 4 stars
06/22/2004
All things considered this turned out to be pretty tasty. I made a lot of substitutions (sake instead of wine green peppers instead of red and yellow and canned mushrooms) and a few omissions (didn't have any crushed red pepper left out the salt.) One change I would make to the recipe is to wait to boil the pasta until you are simmering the rest of the mixture. I underestimated the time it would take to get to that step. Also the sauce never thickened so I added a bit of corn starch towards the end. Read More
(11)
Advertisement
Rating: 4 stars
07/31/2007
Wish I could give 4.5 stars almost perfect. Was looking for a recipe to use some fresh zucchini and pork sausage given to us and this did the trick! I modified some things due to what I had on hand. Used bow tie pasta instead of penne (prettier than penne) a whole yellow onion doubled all spices except salt (was a little bland before). Omitted the wine peas and parmesan. Only used one green pepper. Used chicken bullion instead of stock. Also had to add corn starch to thicken at the end. Next time I will be prepared and have the colored peppers on hand to improve the presentation. Deffinately a keeper for the recipe box. Read More
(7)
Rating: 5 stars
08/12/2008
Great recipe! I think my husband could have eaten the whole dish by himself. The sauce is very light and tasty as is but I added 1/2 cup of heavy cream to thicken it up a bit. Next time I'll try adding cornstarch to thicken even more. I used sweet italian sausage instead of spicy and it was delicious! I'm sure I'll be making this often! Read More
(6)
Rating: 5 stars
06/01/2010
We all love this recipe. Great weeknight dinner. I cook the sausages seperately from the vegetables to reduce the cooking time. Read More
(5)
Advertisement
Rating: 5 stars
01/09/2007
My husband and I felt like pasta but didn't want a heavy sauce. This recipe was just what we wanted. I omitted the zucchini and the peas. I used a whole yellow onion instead. We added a cubed chicken breast.We also added a chopped fresh tomato at the very end. It was really good and we'll definitely make it again! Read More
(4)
Rating: 5 stars
08/06/2006
Fantastic! I used 1/2c milk chocolate and 1/2c semi-sweet chips. Thanks for sharing! Read More
(4)
Rating: 3 stars
05/04/2011
This dish tasted good but I prefer my vegetables almost al dente and by sautéing them and then pretty much boiling them for another 20 minutes in the stock they turned out too mushy for my liking. I think next time I will skip the sautéing boil in wine & stock for only 15 minutes and cut the stock down to 1-1/2 cups as I too needed to use cornstarch to thicken. Read More
(4)