Chicken Sausage Pasta!

This is a very easy dish to put together and it usually all comes together in around 30 minutes.  So, a great weeknight meal.  I use store-made hot italian sausages from Whole Foods.  You can make the pasta sauce in one of two ways – you can either crumble the sausages or you can make meatballs from the sausage.  Today, since I didn’t have store bought pasta sauce I did both – I used two links to make meat balls and the other two I crumbled and used…to make the pasta sauce a little meatier and thicker.



  • 1 pound chicken sausages
  • 1/2 lb pasta
  • 1 small onion
  • 2 medium carrots
  • 1 red bell pepper
  • 3 large plum tomatoes*
  • 1 clove garlic crushed
  • 1-2 tbsp olive oil

*If you are using pasta sauce then you don’t need tomatoes.  I usually use Muir Glen Chunky Tomato & Herb sauce to go with this but since I ran out of it I used tomatoes.


  1. Boil water for pasta and cook pasta according to the directions.  Toss pasta with spinach or kale or chard to get more veggies in
  2. Meanwhile put the tomatoes in a saucepan, cover them with water and bring it to boil.  Turn off the heat once the skin on the tomatoes starts peeling
  3. Heat the oil and add crushed garlic and chopped onion to it.  Saute for a minute
  4. Add peeled and diced carrots
  5. Remove the casing from the sausages and roll them into meat balls
  6. Add the meatballs to the onions and carrots and cook until the meatballs are brown on all sides
  7. Add a dash of white wine and simmer until the wine is completely evaporated (optional)
  8. Add chopped bell pepper and cook for sometime
  9. Peel the tomatoes and chop them into small pieces.  Add them to the meatball mixture and let it simmer.  Add salt, crushed black pepper and continue cooking for a few more minutes.  If you are using store-bought tomato sauce add it instead of tomatoes
  10. Add basil leaves just before turning the heat off
  11. Serve pasta in bowls, ladle the sauce over pasta and garnish with grated parmesan cheese and basil

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