Pasta with Tomato Vegetable Sauce
This healthy – and easy – pasta sauce pairs well with einkorn pasta. Feel free to vary the kinds of vegetables used in the sauce, depending on what is freshest or in season.
4 links fresh sweet or spicy Italian sausage, casings removed (optional)
2 tablespoons of olive oil
1 small onion, chopped
2 garlic cloves, finely chopped
1 zucchini, quartered lengthwise and cut into 1/3-inch pieces
1 head of broccoli and stem, cut in florets and chopped (optional)
Salt and pepper
10 cremini mushrooms, trimmed and quartered
26 ounces packaged strained Italian tomatoes, preferably Pomi
26 ounces packaged chopped Italian tomatoes, preferably Pomi
If you are using the sausage, heat a 10-inch sauté pan over medium-high heat. Cook the links until they are lightly golden, about 8 minutes. Set aside.
In a 6-quart saucepan, heat the oil over medium-high heat. Add the chopped onion and sauté for one minute. Then add the garlic and sauté, stirring often, until the onions are translucent, about 5 minutes.
Add the chopped zucchini and broccoli, if using, to the onions and cook for 2 minutes. Season with salt and pepper. Add the mushrooms to the pot and cook until they begin to give off some of their moisture. Pour in the tomatos and bring to a boil. Lower the heat to medium and simmer for about 30 minutes, until the vegetables are tender and the flavor has deepened. Season to taste.
Spaghetti Sauce with Meatballs and Italian Sausage
Meatballs and sausage team up in this meat-lover's pasta. It's not all about the meat, though! Port wine and basil give the sauce an incredibly deep flavor. And, you can make the sauce in a slow cooker.
- Serving Size: 1 (357 g)
- Calories 175.6
- Total Fat - 4.7 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 958.9 mg
- Total Carbohydrate - 30 g
- Dietary Fiber - 4.9 g
- Sugars - 9.8 g
- Protein - 5.6 g
- Calcium - 69.3 mg
- Iron - 1.8 mg
- Vitamin C - 42.1 mg
- Thiamin - 0.3 mg
In a heavy saucepan or a large skillet with high sides heat olive oil over medium-high heat. Add in sausage links and brown well on a sides. Remove to a plate, cool then slice sausages into thirds.
To the same skillet add in onion, saute 2-3 minutes or until softened. Add in garlic, Italian seasoning, bay leaf and chili flakes, saute 1 minute. Add in tomato paste. Cook stirring over medium heat for 2 minutes.
Add in the plum tomatoes and seasoned salt. Using a fork break up the tomatoes in the saucepan. Bring to a simmer stirring very well until everything is combined and at a medium simmer. Add the sausages back to the saucepan. Simmer partially covered over medium-low heat for 1 to 1 1/4 hours, stirring frequently. Taste about halfway through, then season with pepper and add more salt if needed. Remove and discard the bay leaf.
Justin Severino’s Recipe for Rigatoni With Italian Sausage and Rapini Red Sauce
BITE IDEA | Rapini, also called broccoli rabe, has a bracing bitterness. It brings a healthy helping of green and another dimension of flavor to this dish.
The Chef: Justin Severino
His Restaurants: Cure and the recently opened Morcilla, both in Pittsburgh
What he is known for: Masterful butchery and charcuterie. Bringing serious, seasonal, Mediterranean-style cooking to the Steel City.
“I GREW UP in an Italian family and everyone was really into good food,” said Pittsburgh chef Justin Severino. “After high school I worked for my dad’s construction company. In the wintertime, on the road, it was rough and we’d eat at half-ass restaurants three times a day.” Finally, Mr. Severino’s mother and grandmother taught him to make a few dishes to sustain the crew while they were traveling. “Dad started letting me off an hour or so early to go get dinner ready.”
This rich tomato sauce perked up with Italian sausage and sharp rapini (aka broccoli rabe) is a take on one of the recipes Mr. Severino relied on back then. Though the sauce can go with various pastas, or even polenta, here, in his second Slow Food Fast contribution, tubular rigatoni is the noodle of choice. Its ridged surface really drinks up the sauce.
“You don’t have to add the rapini—my mother doesn’t—but I like the bitterness,” Mr. Severino said. The vegetable plays well with the fennel-spiked sausage. “I use either Italian sweets or hots. What you don’t want is something frozen.”
Mr. Severino has come a long way since he cooked to fuel a construction team. With his wife and business partner, Hilary Prescott Severino, he recently opened his second Pittsburgh restaurant, Morcilla, and tables are already booked well into next month. Still, at the end of the day, in his home kitchen, this simple dish remains a go-to.
- 1 ½ pounds refrigerated fresh pizza dough
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
- 4 cups chopped seeded tomato
- 1 ½ teaspoons sugar
- ¼ cup chopped fresh basil
- 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
- 8 ounces mild turkey Italian sausage links, casings removed
- 1 cup chopped onion
- 2 cups diced red bell pepper
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon kosher salt
- ¼ cup yellow cornmeal
- 4 ounces part-skim mozzarella cheese, shredded (about 1 cup)
- Cooking spray
Let the dough stand, covered, at room temperature 1 hour.
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Stir in tomato paste and garlic cook 1 minute. Add tomato and sugar cook 10 minutes, stirring occasionally. Stir in basil and oregano. Keep warm.
Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil to pan swirl to coat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Place sausage in a bowl. Add remaining 1 1/2 teaspoons oil to pan. Add onion, bell pepper, black pepper, and salt to pan cook 5 minutes. Add pepper mixture to sausage.
Line 2 baking sheets with parchment paper, and sprinkle with cornmeal. Divide dough into 8 equal portions. Roll each portion into a 6-inch round on a lightly floured surface. Top each round with about 2 tablespoons sauce, leaving a 1/2-inch border. Top rounds evenly with sausage mixture and cheese fold dough over filling, and crimp edges with a fork to seal. Arrange calzones on prepared baking sheets coat with cooking spray. Bake at 450° for 15 minutes. Bake an additional 10 minutes, or follow freezing instructions. Top each calzone with about 2 tablespoons sauce.
FREEZE: Wrap cooled, partially baked calzones individually in foil, and seal in a large zip-top plastic freezer bag. Freeze up to 2 months.
REHEAT: Bake calzones, unwrapped, at 400° for 20 minutes or until golden brown. Serve with warm lower-sodium marinara sauce.
- 8 ounces uncooked rotini
- Cooking spray
- 3 (4-ounce) sweet turkey Italian sausage links, casings removed
- 1 ½ cups finely chopped arugula, divided
- 1 cup minced onion
- 1 tablespoon chopped fresh oregano
- ½ teaspoon crushed red pepper
- 4 garlic cloves, thinly sliced
- 2 cups unsalted canned crushed tomatoes
- ½ teaspoon sugar
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- 4 teaspoons grated Parmesan cheese
Bring a large saucepan of water to a boil. Add pasta cook 7 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan cook 5 minutes or until browned, stirring to crumble. Add 1 cup arugula, onion, oregano, crushed red pepper, and garlic cook 2 minutes, stirring frequently.
Add reserved 1 cup cooking liquid, tomatoes, sugar, black pepper, and salt to pan bring to a boil. Add pasta cook 2 minutes. Stir in remaining 1/2 cup arugula. Divide pasta mixture among 4 shallow bowls top with Parmesan cheese.
- 1 tablespoon olive oil
- 1 1/2 pounds mild or hot Italian sausage, casings removed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/3 cup dry white wine
- 1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/4 cup chopped fresh parsley
- 1 cup light cream
- 1 pound rigatoni
- Grated Parmesan, for serving
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.
- 8 ounces uncooked whole-wheat spaghetti
- 1 tablespoon olive oil
- 6 ounces hot turkey Italian sausage, casings removed
- 2 cups chopped yellow onion
- 6 garlic cloves, minced
- 1 1/2 cups chopped cremini mushrooms (about 4 oz.)
- 2 small yellow squash, halved lengthwise and cut into 1/4-in. slices (about 7 oz. each)
- 1 tablespoon unsalted tomato paste
- 1 tablespoon chopped fresh oregano
- 2 cups small broccoli florets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1 (14-oz.) can unsalted whole peeled tomatoes, undrained
- 1/4 cup torn fresh basil leaves
- Calories 391
- Fat 9.7g
- Satfat 0.8g
- Monofat 2.9g
- Polyfat 1g
- Protein 21g
- Carbohydrate 62g
- Fiber 12g
- Cholesterol 25mg
- Iron 5mg
- Sodium 547mg
- Calcium 121mg
- Sugars 11g
- Est. added sugars 0g
- Make the sauce:
- Purée onions and garlic in a food processor until very finely chopped.
- Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high. Cook onion mixture and 1/2 tsp. salt, stirring often, until liquid is evaporated and bits on bottom of pot are beginning to brown, 10 minutes. Add tomato paste, oregano, and red pepper flakes cook, stirring, until slightly darker in color, about 2 minutes more. Add 1/2 cup water and cook, scraping up browned bits from bottom of pot. Add tomatoes and their juices and 1 cup water stir to combine. Stir in basil, season with pepper and remaining 1 tsp. salt, and bring to a simmer. Keep warm, stirring occasionally, until ready to use.
- Combine cheese, parsley, breadcrumbs, and garlic in a medium bowl.
- Preheat oven to 300°F. Lay beef flat on a work surface season with 3/4 tsp. salt and 1/2 tsp. pepper. Sprinkle evenly with 1/2 cup breadcrumb mixture. Working one at a time and starting at the short end, roll up beef, then tie in a few places with butcher’s twine to secure. Season braciole with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
- Heat 1 Tbsp. oil in a large skillet over medium-high. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook braciole, turning occasionally, until browned on all sides, about 8 minutes per batch.
- Transfer braciole to pot with sauce, cover, and bake 1 1/2 hours. Wipe out skillet and reserve.
- Mix ground beef, eggs, milk, salt, pepper, and remaining 1 1/4 cups breadcrumb mixture with a fork in a medium bowl. Shape into 12 (1 1/2") balls.
- Heat 1 Tbsp. oil in reserved skillet. Working in batches, cook meatballs, turning occasionally, until browned on all sides, about 8 minutes per batch transfer to a plate. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook sausages, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to plate.
- After braciole has baked 1 1/2 hours, using tongs, gently lower meatballs and sausages into sauce. Cover pot and continue to bake until braciole is very tender and meatballs and sausages are cooked through, 25 minutes more.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Transfer sausages, meatballs, and braciole to a platter remove strings from braciole. Spoon some warm sauce over.
- Drain pasta and toss with as little or as much sauce as you like. Serve topped with Parmesan.
- Sauce can be made 3 days ahead cover and chill, or freeze up to 6 months.
Braciole, meatballs, and sausages can be made 3 days ahead submerge in sauce, cover, and chill, or freeze up to 3 months.
Recipe Ideas for Sausage Pasta with Vegetables
- Vegetarian: To make this dish vegetarian, you have a few different options. Option one, you can simply leave out the sausage. However, if you want some protein, you could substitute vegetarian crumbles, tempeh, white beans, or garbanzo beans.
- Kick up the spice: Add more red pepper flakes or chop up a spicy pepper like a poblano or jalapeno and add it to the sauteed veggies.
- Switch out the veggies: Although I love this combination, you can use any veggies you like. Zucchini, spinach, mushrooms, onion, green beans, the options are endless.
- Different protein: If turkey sausage isn't your thing, add a protein that you enjoy. You could use chicken breast, ground chicken, or a different type of sausage. If you do opt for a plai protein, I would recommend seasoning it with grill seasoning or Italian seasoning to make sure it is nice and flavorful.