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“Found in Southern Living years ago and adapted slightly, this makes a quick and tasty weeknight supper. I usually serve it with a salad and garlic toast.”

Ingredients Nutrition


  1. Melt butter in a large skillet over medium heat.
  2. Add mushrooms and zucchini; sprinkle with oregano, stirring to blend.
  3. Saute 3 to 5 minutes, or until vegetables are crisp-tender (my family prefers softer veggies, so I cook 8-10 minutes).
  4. While vegetables cook, cut sausages crosswise into 1/2-inch slices.
  5. When vegetables are as tender as you like, remove to a bowl and add sausage to skillet; cook until browned, stirring occasionally.
  6. (Note: Since they're fully-cooked, you can heat the sausages as little as 5 minutes if you're in a hurry. We like the flavor when they're really well-browned, so I often have to add a little more butter to prevent sticking.).
  7. Return vegetables to skillet with sausage; stir in tomatoes, including juice, and let mixture simmer gently while pasta cooks.
  8. Prepare noodles according to package directions; drain well.
  9. Top noodles with sausage-vegetable mixture and sprinkle with Parmesan cheese.

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