Italian Sausage and Pasta
Kick the boring same-old, same-old dinner to the curb and make way for a zesty dish that’s easy-to-prepare. With veggies, pork, and ricotta, this crowd pleaser packs a nutritious punch. Plus, it goes from stove to table in almost no time at all.
For the full recipe, visit Kansas Pork.
Ingredients
- 1 pound Italian sausage
- 1 tablespoon olive oil
- 2 cups zucchini cubed
- 1/2 red bell pepper diced
- 8 ounces rotini
- 1 cup ricotta cheese part skim
- 2 tablespoons dried herbs (basil, sage, parsely)
- Parmesan cheese freshly grated
Directions
- Cut sausage diagonally into 1-inch pieces and cook sausage in a large skillet over medium heat, turning to cook and brown evenly, about 10 to 15 minutes or until internal temperature reaches 160 degrees F. Set aside.Cool slightly and cut diagonally into 1-inch pieces.
- Heat olive oil in a large skillet and add zucchini and red pepper. Cook over medium heat until tender but still crisp, about 3-4 minutes.
- Cook the rotini according to the directions on the package. Drain and reserve 1 cup cooking water. Add pasta to skillet and stir in ricotta. Add 1/2 cup pasta water and stir until creamy. Stir in sausage. Add more water if mixture is too dry.
- Sprinkle with fresh herbs and Parmesan cheese.
