Ingredients
- 9 oz. mild Italian sausage
- 1 cup sweet onion, chopped
- 1/2 large green bell pepper, chopped
- 1 medium zucchini, diced
- 4-5 small Baby Bella mushrooms, sliced
- 1 whole garlic clove, minced
- 14 oz. canned whole tomatoes, crushed by hand
- 1 cup dry red wine
- 1 tablespoon red wine vinegar
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh basil, chopped
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 oz Tagliolini Egg Pasta
- Fresh Parmesan, grated for garnishing
Recipe Description
We love Italian food at our house and one of my favorite dishes, especially during the summer is Tagliolini with Vegetables and Sausage. Italian Sausage, zucchini, tomatoes, bell peppers, mushrooms and fresh Parmesan. It’s so good.
Recipe Directions
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Gather your ingredients and cook your sausage. Remove sausage from skins and brown in a large skillet or shallow Dutch Oven. I like to use a mild Italian sausage for this recipe.
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While the sausage is cooking, prepare the vegetables. Chop the onion, bell pepper, and zucchini, and slice the mushrooms. Mince the garlic.
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Once the sausage is fully browned, add in the chopped vegetables and garlic. Cook on medium low until tender, 10-12 minutes.
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Place whole tomatoes in a medium bowl. Crush by hand. Add tomatoes and juices to the vegetables. Stir to combine. Pour wine and wine vinegar over the vegetables.
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Season with fresh parsley and basil. If using dried herbs instead, use 1 tablespoon dried parsley and 1 teaspoon dried basil.
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Next, sprinkle in the red pepper flakes, and then finish off with salt and pepper. Continue to cook on low for another 10-12 minutes until the sauce has reduced and is slightly thickened.
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While the sauce simmers, prepare the pasta according to package directions.
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Using pasta tongs, transfer the pasta into the vegetable sauce and carefully stir to combine. You may use extra pasta water if the sauce needs more liquid.
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Serve warm with a crusty bread. Serves 4.
