I freakin love Italian chicken sausage in pasta… just had to say that!! LOL. This pasta is PACKED with veggies, too. I just used regular pasta for this, not a healthier kind FYI!
The recipe:
Prepare the ingredients. Wash your veggies (the zucchini, tomato, carrots). Dice both the zucchinis and the chicken sausage in thin circles. (no need to peel the zucchini skin off by the way). Dice the tomato in small pieces. FINELY dice the onion.
Start to boil the pasta.
Then, in a very large pan, add 1/2 tablespoon olive oil, and then throw in the zucchini and chicken sausage. Saute these two together first for just a few minutes. Then add in the onion and garlic.
After a few more minutes, add in the rest of the olive oil, the can of tomatoes, chili flakes, cream, and fresh tomato pieces.
Bring this to a simmer.
As it’s simmering, add in the carrots. I LOVE putting carrot peels in pasta dishes. I use a potato peeler to shave the first layer of the carrot off, then the rest of it in the pan. (It’s hard to really use the entire carrot, after peeling it like half way down, be careful with your fingers lol)
Keep stirring the carrots in the sauce mix.
Add salt and pepper to taste.
Once pasta is cooked (al dente), don’t drain out the pasta water completely. I love leaving like 1/4 cup pasta water for the sauce. Mix in your pasta to the sauce mix.
Slowly on simmer, stir in the parmesan. BOOM. INSANE GOOD!
Chicken Sausage + Spicy Veggie Vodka Sauce Pasta
Ingredients
- 2 zucchini
- 4 Italian-style chicken sausages
- 3 large carrots
- 1 large tomato
- 1/2 onion finely diced
- 1.5 cups dry penne pasta or any pasta you prefer
- 1 can tomato paste 6 oz
- 1/4 cup cream
- 1 tablespoon minced garlic
- 2 tablespoons parmesan cheese
- 1.5 tablespoons olive oil divided
- 1 teaspoon crushed red pepper flakes start with 1/2 tsp if you prefer less heat
- Salt and pepper to taste
Instructions
- Prepare the ingredients. Wash your veggies (the zucchini, tomato, carrots). Dice both the zucchinis and the chicken sausage in thin circles. (no need to peel the zucchini skin off by the way). Dice the tomato in small pieces. FINELY dice the onion.
- Start to boil the pasta.
- Then, in a very large pan, add 1/2 tablespoon olive oil, and then throw in the zucchini and chicken sausage. Saute these two together first for just a few minutes. Then add in the onion and garlic.
- After a few more minutes, add in the rest of the olive oil, the can of tomatoes, chili flakes, cream, and fresh tomato pieces.
- Bring this to a simmer.
- As it’s simmering, add in the carrots. I LOVE putting carrot peels in pasta dishes. I use a potato peeler to shave the first layer of the carrot off, then the rest of it in the pan. (It’s hard to really use the entire carrot, after peeling it like half way down, be careful with your fingers lol)
- Keep stirring the carrots in the sauce mix.
- Add salt and pepper to taste.
- Once pasta is cooked (al dente), don’t drain out the pasta water completely. I love leaving like 1/4 cup pasta water for the sauce. Mix in your pasta to the sauce mix.
- Slowly on simmer, stir in the parmesan. BOOM. INSANE GOOD!
