Italian Sausage Pasta Primavera

Brown the sausage in a large 12-inch skillet in about a tablespoon of olive oil (you’ll want a large pan to hold all the vegetables).

I want crisp vegetables, but I’m not willing to add the time (and dirty dishes!) needed to do each vegetable separately, so I have a certain order I cook them: garlic and onion are first after the meat has browned, then I add the ones that need the most cooking next and work my way down through to the one that need the least.

Mix the vegetables with the pasta and serve with plenty of grated Parmesan cheese.

Italian Sausage Pasta Primavera

• 1 lb. pasta
• 1 Tb. olive oil
• 1 lb. Italian sausage
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 4 to 6 cups of vegetables of choice (green beans, broccoli, peppers, carrots, etc.)
• 1/4 cup chopped fresh herbs (basil, chives, thyme) OR 1-2 tsp. dried
• 1 Tb. butter
• 3/4 c. to 1 c. whipping cream
• 1/2 cup Parmesan cheese, grated, plus more for garnish

1. Cook pasta according to package directions.
2. Meanwhile, brown sausage in olive oil. Add garlic and onion and cook a few minutes.
3. Add other vegetables according to the amount of time needed to cook (green beans and carrots need more time than peppers and broccoli), sauteing with the meat for a few minutes each. If using dry herbs, add at this point.
4. Add the butter and whipping cream (start with 3/4 c. and add more if needed), and stir over medium-high heat for a few minutes.
5. Add the fresh herbs, if using, and the 1/2 cup of Parmesan cheese. Continue to cook until the sauce thickens somewhat.
6. Mix the sauce with the pasta and top with more grated Parmesan cheese before serving.

Serves 4-6