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 ¼" pieces
- 1 pint grape tomatoes, halved
- 1 package (6 oz.) baby spinach
- 1 Tbsp. dried oregano
- 1 tsp. dried rosemary
- 1 Tbsp. dried basil
- ⅛ tsp. salt
- ⅛ tsp. ground black pepper
- ½ cup dry white wine
- ½ 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 1–2 minutes over low-medium heat. Add chopped asparagus and tomatoes and cook for 3–4 minutes until tender.
- Add baby spinach and cook 2–3 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.