Print

Blistered Tomato and Chicken Sausage Pasta

This classed-up spaghetti will liven up your weeknight dinners and leave you feeling like a gourmet chef!

Course Main Course
Cuisine American, Italian
Keyword comfort food, dinner, pasta, sauce, semi-homemade
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • ● 2 tablespoons extra virgin olive oil divided
  • ● 1 12-oz package chicken sausage links italian or sun-dried tomato work best, sliced in half lengthwise then into 1⁄4” slices
  • ● 1 lb short pasta rotini, penne, etc.
  • ● 1⁄2 bunch asparagus chopped into 1” pieces
  • ● 1 pint cherry or grape tomatoes
  • ● 1 red bell pepper diced
  • ● 1 teaspoon salt
  • ● 1 medium onion diced
  • ● 2 cloves garlic minced
  • ● 2 cups baby spinach about 2 large handfuls
  • ● 2 cups tomato basil sauce about half a store-bought jar
  • ● Reserved pasta water as needed to thin sauce

Instructions

  1. In a large saute pan, saute your sliced chicken sausage in 1 T olive oil over

    medium high heat until it starts to brown, about 5-7 minutes. Remove from the pan and set aside.

  2. While the sausage is cooking, bring a large pot of water to a boil and season

    generously with salt. Add in your pasta of choice. When the pasta has been cooking for about 3 minutes, add in the chopped asparagus. Once the pasta is cooked, strain everything together. Make sure to reserve a cup of pasta water when straining!

  3. Add the remaining 1 T olive oil to the saute pan, along with the tomatoes and diced bell pepper. Let the tomatoes and pepper start to blister, stirring only occasionally so that each side gets plenty of direct heat.

  4. Once the tomatoes start popping, smash them with the back of a spoon. Stir in

    the onion and garlic, and saute for about 3-4 more minutes.

  5. Stir the spinach in with the tomato mixture and saute for 1 minute, or until wilted.

    Pour in the tomato sauce and stir to combine.

  6. Add the pasta, asparagus, and chicken sausage into the saute pan with the

    sauce. Toss everything together, and add in some splashes pasta water to thin as desired. Serve with a sprinkling of freshly grated parmesan.