Spring – Pasta Primavera with Sausage

Total:  30 min
Active:  15 min
Yield:  4 servings
Level:  Easy


  • Bernie’s Classic sweet sausage (taken out of casings and crumbled up or sliced.)
  • or parsley (optional)


Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage until it is no longer pink, then add garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add parmesan, half the goat cheese and mint or parsley and toss to combine. Season with salt.

Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

Recipe adapted from the Food Network

Spring – Roasted Sausage and Vegetables

Welcome Spring! This one-pan meal is a true weeknight wonder. Voila!

Preheat your oven to 425 degrees.


  • Wash 5-7 small red potatoes. You don’t have to peel them. Cut the potatoes into about 1 inch chunks. Any roasting potato will do as long as you cut them into roughly the same size chunks.After you chop each ingredient put them all into a large plastic bag as you go. This saves on having to wash a bowl!
  • This time, instead of garlic powder, why not try some fresh crushed garlic.
  • Remove the stem and seeds from 1 red pepper and cut it into bite size.
  • Peel 3 medium carrots and cut into one inch chunks.
  • Peel and cut 1 medium onion in half, then in quarters, then in 1/8’s.
  • Pour 4 tablespoons of olive oil over the whole thing and mix it all together inside the bag.
  • Don’t forget to add a sprinkle of salt, pepper and some dried rosemary.
  • Gently squish everything together in the bag.
  • Empty the bag out on to a baking sheet with sides.
  • Now for the sausage! Remove the casing from 1 pound of sausage and cut into 1 inch chunks.

  • I like to use many different types of sausages.
  • Turkey sausage, hot or sweet sausage, Piemonte Sausages,  they all taste great in this recipe. Just choose your favorite.
  • Put the dinner in the preheated oven.
  • Bake it for 15 minutes.
  • Then with a spatula, give it all a stir
  • Stick it back in the oven for another 15-20 minutes or until everything is crispy and roasted.

By now your kitchen has a wonderful aroma permeating through it and all of your neighbors will be wishing they were invited to dinner!