Spicy Sausage Tuscan Pasta

This post was sponsored by Dreamfields Pasta. All opinions stated are my own. #HealthyPastaMonth

This Spicy Sausage Tuscan Pasta dish is one of our go-to recipes that looks and tastes like a restaurant-quality meal but couldn’t be more easy to make. It’s all about those fresh, robust flavors! 

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What do you call a meal that tastes like exquisite fine dining, looks like the perfect dreamy, date-night meal, and feels like an easy week-night dinner to prepare? Hint – you don’t really need one and it wasn’t really a question. This Spicy Sausage Tuscan Pasta is all that and then some.

We love eating pasta at home just as much as the next family, which is to say A LOT! And this spicy sausage Tuscan pasta is packed with incredible flavor. I made the dish even easier by using local-made spiced sausage meat. Since the meat is already seasoned, I don’t have to add extra spices. But you’re welcome to use ground turkey or chicken instead. Or if you’d like to keep it vegetarian, sub the meat with mushrooms instead.

I also love elevating the carbs with some healthy, robust flavors, and one way of doing this is by packing the dish with some vegetable goodness, and I do that by using my Marinara Sauce with Hidden Vegetables. It’s a super simple, flavorful sauce to make that’s packed with carrots, celery, zucchini, onions and tomatoes. The cannellini beans yield a classic creamy, nutty texture and flavor to this Tuscan pasta dish, which is also paired with Kalamata olives, roasted sweet red pepper and then rosemary and parsley for some earthy freshness, and a whole lot of spices.

I’m also really excited to be partnering with Dreamfields Pasta today to bring you this heartier, healthier, and altogether awesome spicy sausage Tuscan pasta dish! Dreamfields pasta is a great way to enjoy your pasta and feel good about it at the same time because it helps you eat a little better. Each cup of cooked pasta has 5 grams of fiber and 7 grams of plant protein, plus it’s got inulin, a prebiotic fiber that promotes healthy digestion. They also come in the traditional pasta shapes like Rotini, Penne, Elbows, Spaghetti, Linguine, Lasagna and more.

Easy comfort food with fresh, hearty flavors in a dish that’s a little healthier – this spicy sausage Tuscan pasta is one of our go-to recipes, and I hope you guys love it just as much as we do!

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4.8 from 5 votes

Spicy Sausage Tuscan Pasta

Author: Dini K.

Servings: 6 servings

Print Rate

Ingredients:

• ▢ 1 box Dreamfields Rotini
• ▢ 2 teaspoons olive oil
• ▢ 3 large garlic cloves chopped finely
• ▢ 1 pound fresh turkey or chicken sausage casings removed (see note)
• ▢ 1 tablespoon crushed red pepper flakes less if you prefer less spicy
• ▢ 1/4 teaspoon salt optional
• ▢ 1 - 1 1/2 quantities of Marinara Sauce with Hidden Vegetables OR
• ▢ 1 1/2 bottles of your favorite Marinara Sauce about 14 oz
• ▢ 1 can 15 ounces cannellini beans, rinsed and drained
• ▢ 4 sprigs fresh rosemary chopped
• ▢ 2/3 cup sliced Kalamata olives
• ▢ 3 to 4 roasted sweet red peppers sliced
• ▢ 1 cup chicken or vegetable stock or water optional
• ▢ 4 green onions thinly sliced
• ▢ Chopped parsley
• ▢ Freshly grated Parmesan cheese

Instructions:

• Prepare pasta according to package directions. Drain and place in a large bowl.
• While the pasta is cooking, heat olive oil in a large nonstick skillet or Dutch oven over medium heat. Add garlic; cook and stir for 30 seconds just to soften. Add sausage, red pepper flakes and salt, if desired. Cook sausage for 10 to 12 minutes or until completely cooked, stirring to break into crumbles.
• Stir in marinara sauce, cannellini beans and rosemary. Bring to a boil; reduce heat and bring to a simmer. Stir in olives and red peppers; add stock or water if mixture seems dry. Simmer 2 to 3 minutes or until heated through.
• Add sauce to pasta and toss to combine. Sprinkle with green onions. Finish with parsley and Parmesan cheese, as desired.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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