Spicy Sausage and Vegetable Pasta

Spicy Sausage and Vegetable Pasta

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
8 ounces Penne Pasta
1 link raw Spicy Chicken Sausage
1 large Red Bell Pepper
1 Red Onion
1 large Zucchini
1 Eggplant
2 Tablespoons, divided Olive Oil
1 teaspoon Sea Salt
0.5 teaspoon Ground Black Pepper
1 cup Creamy Parsley Dressing

Spicy Sausage and Vegetable Pasta

  • Serves 4
  • Medium




Colorful roasted vegetables with spicy chicken sausage and green sauce penne pasta!

Yes, that is in fact a mouthful and very delicious as well!

When we think pasta, we mostly default to red or cheese sauce but I think it’s time to rethink the game.

I love a creamy sauce but also want it to be vibrant and flavorful. Why not use a creamy salad dressing as a sauce right?

Well turns out my Creamy Parsley Sauce not only makes for a great salad dressing, it also works beautifully with veggies and pasta!

For a spicy kick, I love adding spicy chicken sausage.





Roast The Vegetables

Preheat your oven to 425°F.

Wash, dry and dice the red bell pepper, discard the core.

Wash, dry and dice the zucchini and eggplant.

Peel and dice the red onion.

Add the prepared vegetables to a parchment lined baking sheet, spread out to one even layer, drizzle with 1 Tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Roast the vegetables in the preheated oven for 25-30 minutes.


Cook The Penne Pasta

While the vegetables roast, bring a large pot of water to a boil.

Once at a roiling boil, add 2 Tablespoons of salt to the water then add the pasta.

Cook until al-dente according to package directions.

Before draining the pasta water, reserve 1/2 cup.


Make The Parsley Sauce

Use a blender or small food processor to make the sauce.

Click for full recipe of my Creamy Parsley Sauce.


Cook The Spicy Chicken Sausage

Heat a large skillet on high heat then add 1 Tablespoon of olive oil.

Remove the raw sausage from its casing and add it to the hot oil.

Using a spatula, break up and cook on medium heat until fully cooked and no more pink, raw meat is visible.

Next, add the roasted vegetables and stir to combine.


Add the Cooked Pasta and Sauce

Lower the heat to low and add the cooked penne pasta to the skillet along with 1 cup of the parsley sauce and 1/4 cup of the reserved pasta water.

Stir to combine and allow it to cook for a minute or two.

If the sauce seems too thick or dry, add a bit more of the pasta water.

Give the pasta a taste and adjust seasoning, if needed.



I like to add a bit more freshly chopped parsley on top then serve and eat!

Store any leftovers in an air-tight container in your refrigerator for up to 3 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

Macaroni Pasta and Tuna Salad
Raspberry Vanilla Cupcakes
Macaroni Pasta and Tuna Salad
Raspberry Vanilla Cupcakes

10 Comments Hide Comments

Add Your Comment