Pasta and Sausage in Garlic–White Wine Sauce
This light, simple dish is loaded with flavor. Vermouth is a perfect substitution for dry white wine if you don’t have any.
Serves: 8Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium
- 1 lb. ziti
- 3 garlic cloves, peeled and minced
- 2 Tbsp. olive oil, divided
- 1 lb. asparagus, ends trimmed and cut into 1⁄4-inch pieces
- 1 pint grape tomatoes, halved
- 1 package (6 oz.) baby spinach
- 1 Tbsp. dried oregano
- 1 tsp. dried rosemary
- 1 Tbsp. dried basil
- 1⁄8 tsp. salt
- 1⁄8 tsp. ground black pepper
- 1⁄2 cup dry white wine
- 1⁄2 cup low-sodium chicken stock
- 1 package (16 oz.) pork sausage, casings removed
- 2 Tbsp. shaved Parmesan cheese
- Cook pasta according to package instructions.
- Place chopped garlic and 1 tablespoon of olive oil in large skillet and let simmer for 1 to 2 minutes over low-medium heat. Add chopped asparagus and tomatoes and cook for 3–4 minutes until tender.
- Add baby spinach and cook 2 to 3 more minutes until spinach is soft. Sprinkle with seasonings and stir until well blended. Add wine and chicken stock, stir, and lower heat. Simmer for 3–4 minutes.
- While the vegetables are simmering, heat remaining 1 tablespoon olive oil in a large skillet. Brown sausage until no longer pink, breaking up with a wooden spoon.
- Add vegetable mixture and sausage to cooked pasta. Stir until well blended. Sprinkle Parmesan cheese on top.