Tagliolini with Vegetables and Sausage

Tagliolini with Vegetables and Sausage

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This pasta recipe is one of my favorite dishes. Italian Sausage, zucchini, tomatoes, bell peppers, mushrooms and fresh Parmesan. It's so good. Click to Tweet

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.

Tagliolini is delicious for this recipe, but you can also substitute spaghetti, which is very 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.

Egg Pasta Tagliolini by Morelli

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

  • Tagliolini Pasta with Eggs
  • Mild Italian Sausage
  • Sweet Onion
  • Green Bell Pepper
  • Zucchini
  • Baby Bella Mushrooms
  • Canned Whole Tomatoes (and crushed by hand)
  • Garlic Clove
  • 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.

While the sausage is cooking, prepare the vegetables. Chop the onion, bell pepper, and zucchini, and slice the mushrooms. Mince the garlic.

Preparing Sausage and Vegetables

Once the sausage is fully browned, add in the chopped vegetables and garlic. Cook on medium low until tender, 10-12 minutes. Add a can of whole tomatoes (that have been crushed by hand) and stir to combine. Pour wine and wine vinegar over the vegetables.

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 salt and pepper. Continue to cook on low for another 10-12 minutes until the sauce has reduced and is slightly thickened.

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 spaghetti in it’s place. Fresh spaghetti is pretty marvelous as well.

Pasta water is a great way to thicken your sauce, as it is full of starch. 

Using a pasta scoop, place the pasta into the sausage and vegetables and carefully stir to combine. You may use extra pasta water if the sauce needs more liquid.

 Spaghetti with Sausage and Vegetables

Serve this recipe with a crusty bread such as Tangy Sourdough, Rustic Sourdough Baguettes or Soft Breadsticks. 

See more Italian Dinner Ideas Here.

recipe for tagliolini with vegetables and sausage

Tagliolini with Vegetables and Sausage

We love Italian food at our house and one of my favorite dishes, especially during the summer is this pasta recipe. Italian Sausage, zucchini, tomatoes, bell peppers, mushrooms and fresh Parmesan. It’s so good.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Italian
Keyword: Dry Red Wine, Garden Vegetables, Mild Italian Sausage, Tagliolini Egg Pasta
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Equipment

Dutch Oven 3 qt
Santoku Knife
Spurtle Set
Pasta Tongs

Ingredients

  • 8 oz Tagliolini Egg Pasta
  • 9 oz mild Italian sausage
  • 1 cup sweet onion chopped
  • 1/2 large green bell pepper chopped
  • 1 medium zucchini diced
  • 4-5 small Baby Bella Mushrooms sliced
  • 1 whole garlic clove minced
  • 14 oz canned whole tomatoes crushed by hand
  • 1 cup dry red wine
  • 1 tablespoon wine vinegar
  • 3 tablespoons Parsley fresh
  • 3 teaspoons 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.
  • While the sausage is cooking, prepare the vegetables. Chop the onion, bell pepper, and zucchini, and slice the mushrooms. Mince the garlic.
  • Once the sausage is fully browned, add in the chopped vegetables and garlic. Cook on medium low until tender, 10-12 minutes.
  • Place whole tomatoes in a medium bowl. Crush by hand. Add tomatoes and juices to the vegetables. Stir to combine. Pour wine and wine vinegar over the vegetables.
  • Season with fresh parsley and basil. If using dried herbs instead, use 1 tablespoon dried parsley and 1 teaspoon dried basil.
  • Next, sprinkle in the red pepper flakes, and then finish off with salt and pepper. Continue to cook on low for another 10-12 minutes until the sauce has reduced and is slightly thickened.
  • While the sauce simmers, prepare the pasta according to package directions.
  • 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.

Nutrition

Calories: 587kcal | Carbohydrates: 54g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1124mg | Potassium: 824mg | Fiber: 4g | Sugar: 8g | Vitamin A: 718IU | Vitamin C: 42mg | Calcium: 238mg | Iron: 4mg
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1 thought on “Tagliolini with Vegetables and Sausage”

  • 5 stars
    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.

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