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

Serves: 8


  • 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.