Italian Sausage and Tomato Rotini
- 4 servings
If you’re looking for a quick put together homemade sauce that brims with fresh vegetables – look no further.
Courtesy of the California Tomato Farmers
- 6 cups (1.5 L) rotini or fusilli
- 1 lb (500 g) Italian sausages, either chicken or pork
- 2 tbsp (30 mL) olive oil
- 1 medium zucchini
- Half a medium red onion, cut into thin strips
- 1 orange or yellow pepper, cut into bite-size pieces
- 1 tsp (5 mL) dried Italian herb seasoning
- ½ tsp (2 mL) salt
- 1 bay leaf
- 4 California Roma Tomatoes, cut into pieces, about 3/4-inch
- 2 garlic cloves, minced
- Grated Parmesan cheese or crumbled goat cheese
Bring a large saucepan of salted water to a boil. Add pasta and cook according to package directions. Drain.
Meanwhile, place sausages in a large frying pan with about ¼-inch (0.5 cm) of water. Cook over medium, turning once, until sausages are no longer pink, about four minutes. Remove sausages and drain water. Cut sausages into ½ inch (1 cm) slices.
Heat oil in the same frying pan, set over medium. Add sausage, zucchini, onion, sweet pepper and seasonings. Cook until vegetables are tender and sausages are cooked through and no longer pink, about 10 minutes. Add tomatoes and garlic. Continue to cook until tomatoes breakdown slightly, about five minutes. Top pasta with sauce.
Serve with freshly grated Parmesan or crumbled goat cheese.