Chicken Sausage Sauté
"This quick and easy dish uses all those aromatic ingredients that draw people into the kitchen to see what's for dinner. It's an easy sauté of garlic, onions, coloured peppers, and tasty chicken sausage, served with your favorite pasta. Use the chicken sausage of your choice, including sausages flavored with herbs, sun-dried tomatoes, apples, or spices."
photo by Lavender Lynn
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 12 ounces pasta (linguine, spaghetti, fettucine, spirals, etc.)
- 4 chicken sausage
- 2 tablespoons olive oil
- 1 medium onion, cut vertically into thin slices
- 2 coloured bell peppers, cut into 1/2-inch strips
- 4 garlic cloves, chopped
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- fresh ground black pepper
- 2 tablespoons balsamic vinegar
directions
- Cook the pasta according to package directions until cooked but still firm to the bite (al dente). While the pasta is cooking, place the sausages in a small skillet over medium heat and add 1/4 cup water. Cover and simmer for 10 minutes. Turn sausages at 5 minutes and add more water if necessary.
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and coloured pepper strips and sauté for 10 minutes. Add the garlic and rosemary, and season with black pepper to taste. Lower heat and cook for 5 minutes more.
- Remove sausages from small skillet and slice in half lengthwise, then crosswise into 1/2-inch slices. Add to the onions and peppers. Add balsamic vinegar and toss. Cook mixture until sausage is no longer pink in the middle. Serve over cooked pasta.
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Reviews
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I liked the flavor of this dish, but my husband pointed out (and I agree) that the pasta to "everything else" ratio is off. I kind of wish I would have used about 1/2 the pasta asked for. However, I really really liked the flavor. -
quick and easy with beautiful color and flavors. i used 4 smoked chicken apple sausages cut in 1/2" slices and tossed them in with the red bell pepper and onions. i loved the rosemary, black pepper and balsamic. the only change i would make is to do something more with the pasta (maybe butter and parmesan) before serving the sausages over them. we found it only served 4, not 6. thanks! -
This was very good, and even heated up well as leftovers the next day! I only had 3 sausages, so I added some grape and sun-dried tomatoes as well. I also increased the balsamic vinegar just a little bit, and served it over GF pasta. Outstanding! -
WOW, WOW!! DELISH!! My DH gave this an 8 1/2, which is a huge compliment from him!! :O) The only thing I did different was to serve it over polenta~~#47663. My husband also drizzled extra balsamic vinegar over it all. Thanks so much for sharing!! :O) UPDATE: I have since veganized this, and it is still awesome!! I use some of the Tofurkey sausages (sun-dried tomato and basil) and also threw in some Trader Joe's Soy Chorizo. Instead of rosemary, I used basil since the sausage had basil. The chorizo adds some spiciness, and it's just delish! Bet some meat-eaters would never guess! :O) Thanks again! -
This is so yummy! The only thing I did differently was omitted the noodles and made garlic mashed potatoes instead. SO good! Thanks!
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Tweaks
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WOW, WOW!! DELISH!! My DH gave this an 8 1/2, which is a huge compliment from him!! :O) The only thing I did different was to serve it over polenta~~#47663. My husband also drizzled extra balsamic vinegar over it all. Thanks so much for sharing!! :O) UPDATE: I have since veganized this, and it is still awesome!! I use some of the Tofurkey sausages (sun-dried tomato and basil) and also threw in some Trader Joe's Soy Chorizo. Instead of rosemary, I used basil since the sausage had basil. The chorizo adds some spiciness, and it's just delish! Bet some meat-eaters would never guess! :O) Thanks again!
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This is so yummy! The only thing I did differently was omitted the noodles and made garlic mashed potatoes instead. SO good! Thanks!
RECIPE SUBMITTED BY
I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas.
My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well.
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