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Smoked Sausage Primavera Recipe

Smoked Sausage Primavera Recipe photo by Taste of Home

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“This recipe is so simple and fast,” writes Misty Church from St. Petersburg, Florida. “My family loves Italian food, and this delicious creamy sauce is a nice change of pace from tomato-based dishes.”

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Smoked Sausage Primavera Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

8 ounces uncooked spaghetti
1-1/2 cups frozen broccoli cuts
1/2 cup julienned sweet red, yellow and/or green pepper
1/4 cup coarsely chopped onion
1/2 pound smoked sausage, cut into 1/2-inch slices
1/4 cup water
3/4 cup evaporated milk
2 tablespoons butter
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese

Directions

In a Dutch oven, cook spaghetti according to package directions, adding broccoli, pepper and onion during the last 4 minutes.
Meanwhile, in a large skillet, bring sausage and water to a boil. Reduce heat; cover and simmer for 7-8 minutes or until heated through. Add the milk, butter and Italian seasoning; cook and stir until butter is melted.
Drain spaghetti and vegetables; return to the pan. Add cheese and sausage mixture; toss to coat. Yield: 4 servings.

Originally published as Smoked Sausage Primavera in Simple & Delicious September/October 2007, p26

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Reviews for Smoked Sausage Primavera

Smoked Sausage Primavera

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Reviewed on Feb. 25, 2013 by troykelly

Surprisingly delicious and super easy and fast! I doubled the amount of sausage since we love the taste of more meat in each bite. Definitely a keeper.

Reviewed on Mar. 22, 2011 by vewebber58

Wasn't sure about using the evaporated milk, as I'm not crazy about the taste of it, but I couldn't tell it was in there, and the whole dish was wonderful! It went together quickly and we all loved it....definitely a keeper to make often.

Reviewed on Oct. 07, 2010 by paigepcanterbury

This is now a regular at our home. It is great warm or cold as a leftover for a packed lunch the next day! Great color too!

Reviewed on Jun. 15, 2010 by badkitty

Typo-yellow squash, sorry.

Reviewed on Jun. 15, 2010 by badkitty

My son's favorite! I double this recipe and there are still very little leftovers. I add yellow squah to this too, and a couple cloves of minced garlic added in with the water when simmering the sausage. Such an easy and delicious recipe, brillant! Thank you!

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