Simply known in my family as “fettuccine”, this ultra comforting fettuccine with sausage and vegetables features hot Italian sausage, zucchini, yellow squash and red bell peppers!
This recipe is a shout out to basically everyone in my family. It’s a creation from the mind of my mom and I think we’ve all asked for it for our birthday meal at least once in our lives. Way more than that, frankly.
During the pandemic, my family and I congregated under one roof to ride out the quarantine and in that time, a couple birthday meals ensued (see: Broccoli Cheddar Bread). This was my dope ass sisters dope ass request and it was about that time I realized I needed to record this recipe for posterity. Because although my mom can eyeball it, and make perfect every time, the printed word requires me to be a little more specific. So not unlike creating my Easy Potato Pancakes recipe, I followed her around with measuring cups and spoons and a notebook until we got to the bottom of it.
This is a fairly straightforward pasta recipe. The vegetables are sauteed in butter and then a roux is made before adding milk. The hot Italian sausage is cooked separately and added at the end. Toss the whole thing together with the noodles and you’ve got yourself a killer meal (and a lot of it!). It’s great for holidays and birthday meals because it feeds a crowd!
This fettuccine with sausage and vegetables barely requires a side dish, although it can be nice to balance it out with a crisp green salad. I will also admit to going “full starch” and having some garlic bread on the side. But I’d say most often we eat it as a meal unto itself.
Looking for other awesome ways to top your pasta? Check out my Kaffir Basil Pesto and Ultra Umami Mushroom Sauce (LINK) recipes!
Fettuccine with Sausage and Vegetables
Ingredients
- 1 16-oz box fettuccine noodles
- 1 medium yellow onion
- 1 medium zucchini
- 1 medium yellow summer squash
- 1/2 red bell pepper
- 1 lb ground hot Italian sausage
- 2 tbsp + 2 tbsp salted butter (1/4 cup total)
- 1 tbsp minced garlic
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/2 cup all-purpose flour
- 2 1/2 cups whole milk
Instructions
- Cook fettuccine noodles according to package directions.
- In the meantime, dice the onion. Cut the zucchini and summer squash into medallions or half medallions. Cut the bell pepper into thin strips.
- Heat a medium frying pan. Cook the ground sausage until cooked through, breaking into smaller chunks as you go. Drain the grease when done, and set aside.
- In a separate large pot (preferably heavy-bottomed), melt 2 tbsp butter. Add minced garlic and cook until fragrant, about a minute. Add onion and cook for another 3-5 minutes, stirring occasionally.
- Add zucchini, squash and bell pepper. Cook for another 5-6 minutes, stirring occasionally.
- Add basil, oregano, garlic powder, salt and the other 2 tbsp butter.
- Once the butter has melted, add the flour to your vegetable mix. Stir well to coat everything and let cook for another minute or so. Slowly add milk and whisk to combine. Cook until thickened, another 7-10 minutes.
- Add cooked sausage to the sauce and let simmer for a couple of minutes. Toss with the fettuccine and serve.
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