This pasta has a little bit of something for everyone! I let my daughter choose which shape of pasta but you can really use just about any type you like. I was trying to save time so I roasted the sausage in an oven proof pan and then deglazed it with a little of the pasta cooking water to add even more flavor. If you have the time, you can save a pan by waiting until the sausage is ready and then use it to make the sauce in. You can also play with different vegetables that you like. I served this with homeade garlic knots.
Ingredients
3 links of Italian sausage links
1 shallot, minced
2 cloves of garlic, minced
12 baby carrots, halved and thinly sliced
1 head of broccolini, bottoms trimmed and then cut into 1 inch pieces
1/2 bunch of asparagus, ends trimmed and cut into 1 inch pieces
1 yellow squash, quartered and sliced
1 1/2 cup of chicken stock
1/4 cup of half and half
2 tbsp of parmesan cheese, grated
1/4 cup of shredded mozzarella
Salt and Pepper
2 tbsp of olive oil
1/2 lb pasta shape of your choice
Pre-heat the oven to 400 and place sausage links in the oven on a ovenproof pan. Roast for 30 minutes or until cooked through, remove from pan and slice on a bias. Bring water to a boil to cook the pasta according to package. Be sure to salt your pasta water after it comes to a boil. To make the sauce, heat a large sauté pan over medium heat and add the olive oil. Add shallots and sauté for 1 minute. Next add garlic and stir until fragrant, about 30 seconds. Add in the carrots, and broccoli, stirring to coat with oil and cook for about 2 minutes. Add in the asparagus and the squash, season mixture to taste with salt and pepper, and toss to coat cooking for 5 more minutes until vegetables are just crisp tender.
Pour in the chicken stock and bring to a boil. Reduce to a simmer and allow to cook covered until the vegetables are done to your texture liking (for my liking about 2 minutes). If you did not use the sausage pan to make the sauce, now would be the time to deglaze it with pasta water and add it to the sauce. Pour in the half and half and bring back to a boil. Immediately turn off heat and add in the cheeses. Stir to combine flavors and then add reserved sausage and cooked pasta. Stir and taste, adjusting seasoning to your liking.
3 links of Italian sausage links
1 shallot, minced
2 cloves of garlic, minced
12 baby carrots, halved and thinly sliced
1 head of broccolini, bottoms trimmed and then cut into 1 inch pieces
1/2 bunch of asparagus, ends trimmed and cut into 1 inch pieces
1 yellow squash, quartered and sliced
1 1/2 cup of chicken stock
1/4 cup of half and half
2 tbsp of parmesan cheese, grated
1/4 cup of shredded mozzarella
Salt and Pepper
2 tbsp of olive oil
1/2 lb pasta shape of your choice
Pre-heat the oven to 400 and place sausage links in the oven on a ovenproof pan. Roast for 30 minutes or until cooked through, remove from pan and slice on a bias. Bring water to a boil to cook the pasta according to package. Be sure to salt your pasta water after it comes to a boil. To make the sauce, heat a large sauté pan over medium heat and add the olive oil. Add shallots and sauté for 1 minute. Next add garlic and stir until fragrant, about 30 seconds. Add in the carrots, and broccoli, stirring to coat with oil and cook for about 2 minutes. Add in the asparagus and the squash, season mixture to taste with salt and pepper, and toss to coat cooking for 5 more minutes until vegetables are just crisp tender.
Pour in the chicken stock and bring to a boil. Reduce to a simmer and allow to cook covered until the vegetables are done to your texture liking (for my liking about 2 minutes). If you did not use the sausage pan to make the sauce, now would be the time to deglaze it with pasta water and add it to the sauce. Pour in the half and half and bring back to a boil. Immediately turn off heat and add in the cheeses. Stir to combine flavors and then add reserved sausage and cooked pasta. Stir and taste, adjusting seasoning to your liking.
Comments
Post a Comment
If you have tried a recipe and like it, let me know. I also take requests to develop recipes based on a favorite food.