This is one of those “I need to go grocery shopping tomorrow but what can I eat tonight?” kind of dinners. It was really just what I happened to have in the fridge. I just opened the door and started grabbing things that I thought would go well together or that I realized I needed to use. Thus this pasta was born. Quick, easy and delicious.
I seem to be on a bit of a chicken kick lately and happened to have chicken Italian sausage in the fridge. It was a nice change from regular as it still had the same sausage flavors like fennel and garlic but it also was a bit lighter. Depending on your tastes you could substitute turkey Italian sausage or regular pork Italian sausage.
Sausage, Mushroom and Zucchini PastaPrint Recipe
- 1 pound dried linguine
- 4 chicken sausage links
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 red onion, diced
- 1/4 - 1/2 teaspoon crushed red pepper
- 1 medium zucchini, sliced
- 1 cup sliced mushrooms
- 1/4 cup chicken broth
- 1/2 cup shredded Romano cheese
- kosher salt to taste
Bring a large pot of water to a boil and cook pasta according to package directions.
While pasta water is heating, begin cooking sausage and cook until browned. Transfer to a cutting board and slice.
In the same pan that you cooked the sausage in, heat olive oil over medium heat. Add garlic, crushed red pepper and red onion. Cook until fragrant, about 1 minute. Stir in zucchini and mushrooms. Cook 3 minutes or until slightly softened. Return sausage to the pan and pour chicken broth over the top.
By now pasta should be just about done. Strain and toss hot pasta with the vegetable mixture. Stir in cheese and toss until it melts. Season to taste with salt. Serve.