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We love Italian food at our house and one of my favorite dishes, especially during the summer, is Tagliolini with Vegetables and Sausage. Italian Sausage, zucchini, tomatoes, bell peppers, mushrooms and fresh Parmesan. It’s so good. In fact, I often refer to this as my Summer Pasta Dish.
Tagliolini is delicious for this recipe, but you can also substitute linguine or spaghetti, which is similar. In our house, tagliolini is reserved for very special occasions, such as anniversaries or birthdays! You may purchase Morelli Tagliolini Pasta. I highly recommend it.
(Post modified on 6/15/22.)
What is Tagliolini?
Tagliolini is a type of long ribbon egg pasta that is very thin (2-3 mm) and can be slightly cylindrical.
Ingredients for Tagliolini with Vegetables and Sausage
See the full recipe in its entirety at the bottom of this post.
- Tagliolini Pasta with Eggs (or linguine or spaghetti)
- Mild Italian Sausage
- Sweet Onion
- Green Bell Pepper
- Zucchini
- Yellow Squash
- Baby Bella Mushrooms
- Canned Whole Tomatoes (crushed by hand)
- Garlic Clove
- Extra-virgin olive oil
- Dry Red Wine
- Wine Vinegar
- Parsley
- Basil
- Red Pepper Flakes
- Kosher Salt
- Freshly Ground Black Pepper
- Parmesan
Instructions for Making This Recipe
What I like most about this recipe is that it is so easy! And so very delicious. To begin, gather your ingredients and cook your sausage. Remove sausage from skin and brown in a large skillet. I like to use a mild Italian sausage for this recipe.
Prepare the Vegetables
While the sausage is cooking, prepare the vegetables. Chop the sweet onion, green bell pepper, zucchini, and squash.
Slice the mushrooms. Mince the garlic.
If using fresh herbs, chop the parsley and basil.
Make the Sauce
Once the sausage is fully browned, add in the chopped vegetables and garlic. Cook on medium low until tender, 10-12 minutes. Add 1-2 tablespoons of extra-virgin olive oil, if needed.
Add a can of whole tomatoes, that have been crushed by hand (or canned crushed tomatoes) and stir to combine. Pour the red wine and wine vinegar over the vegetables.
When cooking with wine, it is always recommended to use the same quality of wine that you enjoy drinking. In this instance, I am using Chateau Greysac, a French Bourgeois.
Fresh Herbs will Make This Dish Even Better!
Season with parsley and basil. Use fresh herbs if you have them, and dried if you don’t. Fresh herbs will make this dish even better!
Next, sprinkle in some red pepper flakes, and then finish off with kosher salt and freshly ground black pepper. Continue to cook on low for another 10-12 minutes until the sauce has reduced and is slightly thickened.
Prepare the Pasta
While the sauce simmers, prepare the pasta, timing everything to be done at the same time. And yes, if you do not have tagliolini, feel free to use linguine or spaghetti in it’s place. Fresh pasta is pretty marvelous as well.
Using a pasta scoop, place the pasta, cooked to al dente into the vegetable sauce and carefully stir to combine. You may use extra pasta water if the sauce needs more liquid.
Pasta water is a great way to thicken your sauce, as it is full of starch.
Serve this recipe with a crusty bread such as Tangy Sourdough, Rustic Sourdough Baguettes or Soft Breadsticks.
See more Italian Dinner Ideas Here. Browse Main Dishes Here. View Pasta Dishes Here.
Tagliolini with Vegetables and Sausage
Ingredients
- 12 oz Tagliolini Egg Pasta or Linguine or Spaghetti
- 9 oz mild Italian sausage
- 1 cup sweet onion chopped
- 1/2 large green bell pepper chopped
- 1 medium zucchini diced
- 1 medium yellow squash
- 4-5 small Baby Bella Mushrooms sliced
- 1 whole garlic clove minced
- 2 tablespoons extra-virgin olive oil
- 14 oz canned whole tomatoes crushed by hand (or crushed tomatoes)
- 1 cup dry red wine
- 1 tablespoon wine vinegar
- 3 tablespoons Parsley fresh
- 2 tablespoons Basil fresh
- 1/4 teaspoon Red Pepper Flakes
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/2 cup Parmesan grated for garnishing
Instructions
- Gather your ingredients and cook your sausage. Remove sausage from skins and brown in a large skillet or shallow Dutch Oven. I like to use a mild Italian sausage for this recipe.
Prepare the Vegetables
- While the sausage is cooking, prepare the vegetables. Chop the onion, bell pepper, zucchini, and yellow squash.
- Slice the mushrooms. Mince the garlic. Chop the Fresh Herbs.
Make the Sauce
- Once the sausage is fully browned, add in the chopped vegetables and garlic. Cook on medium low until tender, 10-12 minutes. Add 1-2 tablespoons olive oil, if needed.
- Place whole tomatoes in a medium bowl. Crush by hand. Add tomatoes and juices to the vegetables. Stir to combine. Pour red wine and wine vinegar over the vegetables.You may use canned crushed tomatoes if desired, but hand crushed is better.
- Season with fresh parsley and basil. If using dried herbs, use 1 tablespoon dried parsley and 2 teaspoons dried basil.
- Next, sprinkle in the red pepper flakes, and then finish off with kosher salt and freshly ground black pepper. Continue to cook on low for another 10-12 minutes until the sauce has reduced and is slightly thickened.
Prepare the Pasta
- While the sauce simmers, prepare the pasta according to package directions. Cook to al dente.
- Using pasta tongs, transfer the pasta into the vegetable sauce and carefully stir to combine. You may use extra pasta water if the sauce needs more liquid.
- Serve warm with a crusty bread. Serves 4-6.
We love recipes like this with savory vegetables over pasta (gluten-free in our case). I’m especially fascinated at the instruction to crush the canned tomatoes by hand. That must be why the sauce coating the pasta is not very red.