Fettuccini with Italian Sausage and Vegetables

This pasta recipe is my husband's absolute favorite. I do not make it very often (since it is not necessarily the most health conscious) so when I do it is a special treat. So here is the recipe with photos and step by step directions. I hope that you enjoy it as much as we do.

1 small zucchini

1 small summer squash

1 red pepper

1 orange pepper

1 15 oz can of diced or crushed tomatoes

1 box of fettuccini

1 small container of half and half

Fresh Parmesan cheese

crushed hot pepper (optional)

1/2-1 lb. of mild ground Italian Sausage (You can use hot if you like a little heat to your pasta)

Olive oil

1. Brown the Italian sausage in a pan until it is completely cooked and crumbles. Remove from pan and set aside.

2. While the Italian sausage is browning, wash and cut the vegetables. You can cut them in any way that you like. I prefer to slice them the long way so that it sort of mimics the pasta.

3. Using the grease from the sausage, add the onion and saute until it is slightly browned. Then add the peppers, squash, and zucchini. If your pan is not very large, you may need to saute the vegetables in two different batches. If you crowd the pan the vegetables will simply steam and not brown at all. You may need to add a little olive oil to the pan if you have to cook the vegetables in two batches.

4. While you are sauteing the vegetables, cook the fettuccini slightly less than the package directions. You want to make sure that the pasta is still slightly firm because it will continue to cook once you add it to the rest of the ingredients. I use a large pot to cook the pasta so that I can reuse the same pot when I add all of the ingredients together.

5. In a separate bowl, combine the diced or crushed tomatoes with a cup of the half and half. **You want to make sure that the half and half is warmed slightly so that when it is added to the other hot ingredients it does not curdle. About 30-45 seconds in the microwave should do the trick.

6. Add the browned sausage and vegetables back into the pasta pot. Slowly, while stirring, add the creamy tomato mixture and finally the pasta. Toss all of the ingredients together and add a handful of Parmesan cheese.

7. Allow all of the ingredients to combine and warm for about 10-15 minutes on low heat. If you like your pasta to be a little spicy, you can add some crushed red pepper flakes. I used to do this before the kids but my husband now just adds it separate to his plate.

8. When the pasta is heated through, pour into a serving bowl and sprinkle the top with a little more Parmesan cheese and serve.

You can use just about any vegetables that you enjoy eating in this pasta recipe. If you like mushrooms they would work nicely in this dish. I also put a dish of the fresh Parmesan cheese on the table for anyone (like me) who wants to add a little more to their plate. As you can see by the picture below it is a household favorite and there are not usually any leftovers!