This is another one of my go-to weeknight recipes. While I’m in the kitchen prepping the stove top ingredients, my husband is manning the grill outside. I’ve also made this before in the winter, but instead of grilling the sausage I’ve cooked it in a pan. The nice thing about this tasty pasta dish is that you can use whatever veggies you like, especially if you have a picky eater in your house.
- 1 package (16-ounce) penne or bowtie pasta
- 4 hot Italian poultry sausages
- Frozen or fresh grilled summer vegetables (such as asparagus, zucchini, bell peppers, eggplant, green beans, etc.)
- 1 clove garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
- Crushed red pepper flakes
- Parmesan cheese
Cook pasta according to package directions, drain and set aside. Meanwhile, grill sausage over medium heat until cooked through. Remove from heat and slice into bite sized pieces, then set aside. On the oven, add vegetables, garlic, oil, salt, pepper and pepper flakes to a medium skillet over medium heat. Saute until vegetables are tender then add cooked sausage and pasta to skillet. Stir until well incorporated and warm. Serve Parmesan cheese and additional red pepper flakes.