Pasta with Italian sausage and vegetables in a frying pan

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Spend a relaxing weeknight with this delicious pasta dinner that the whole family will love, ready in just over 15 minutes! This bow-tie pasta (farfalle) looks playful on the plate with vibrant vegetables—green broccolini and basil, red bell peppers, and yellow tomatoes—and chunks of Italian sausage add a divine flavor. Serve with lemon ricotta and a slice of fresh crusty Italian bread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of bow-shaped pasta (farfalle)
1 cup whole milk ricotta
Zest and juice of 1 lemon
2 tbsp. l. olive oil
450 g raw Italian sausage without casing
1 tbsp fresh oregano, chopped
2 tsp red pepper flakes
3 cloves garlic, crushed
1 sweet onion, such as Vidalia, thinly sliced
1 bunch broccolini, cut into 2cm pieces
0.5 cups canned sweet peppers, sliced into strips, patted dry
0.5 cups yellow cherry tomatoes, halved
0.5 tbsp. freshly grated parmesan
10-12 fresh basil leaves
1 ciabatta or focaccia, warmed, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
In a small bowl, combine ricotta and lemon zest, season with salt and pepper to taste, and set aside.

Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Divide the sausage meat into 2-5 cm (1-2 inch) pieces and add to the skillet. Cook for 60-90 seconds, then flip and cook for another minute. Add the oregano, crushed red pepper, garlic, and onion and cook, stirring occasionally, until the sausage is cooked through, about 4 minutes.
Add the broccolini and bell pepper. Ladle 2/3 cup of the pasta cooking water into the pan. Cook until the sauce thickens and the broccolini is tender, about 3 minutes.
Drain the pasta when it is cooked.

Remove the pan from the heat and add the pasta, lemon juice, yellow tomatoes, and Parmesan. Top with ricotta, tear basil leaves into large pieces, and sprinkle over the pasta. Serve with bread.

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