If you’re looking for a flavorful, hearty and simple meal, this is the one for you. It’s delicious and the use of the campanelle pasta gave this dish added dimension. I had first thought of using bow ties (farfalle) or rotini but I had some campanelle sitting in the pantry for some time and decided to use this instead. I had a small plateful but hubby was the one who ate most of it. I must say that this is going into the “Go-To” list when I’m stumped for something scrumptious and easy.
Recipe modified from Good Life Eats
1 lb Italian Sausage links (hot, mild or sweet)
1 yellow onion, chopped
3 cloves garlic, minced
2/3 c chicken broth or white wine ( I used 1/3 cup chicken broth and 1/3 cup white wine)
1 cup grape tomatoes
1 1/4 c mushrooms, quartered
2 zucchini (or 1 if it’s garden sized)
1 tbsp fresh parsley, chopped (I used blended parsley-basil puree I had made)
1 tbsp fresh basil, chopped (I used blended parsley-basil puree I had made)
salt and pepper to taste
12 oz. Campanelle (mushroom-shaped) pasta, cooked according to package instructions
*mason jar contains a blended basil and parsley mixture I had made a week ago.
1. Cut the sausage into bite pieces and then over medium heat, brown the sausage on all sides.
2. To the same pan with sausage, add chopped onion and saute in the remaining grease and juices with the sausage. After 3 minutes, add the minced garlic and saute another minute or two, until the garlic is fragrant.
3. Add sliced and halved zucchini and squash to the pan and cook for about 2 minutes.
4. Then add to the pan, the broth, wine, or a combination.
5. Stir in the tomatoes and cook for 1 minute. Then the parsley.
6. Finally stir in the pasta. Serve immediately with freshly grated Parmesan on top, if desired.
Bye For Now…..