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Wagon Wheel Pasta Plate

 Wagon Wheel Pasta Plate
This tasty pasta dish has all the goodness of pizza—a longtime favorite of kids. Be prepared for requests for second helpings.—Taste of Home Test Kitchen, Greendale, Wisconsin
6 ServingsPrep/Total Time: 30 min.


  • 1/2 pound Johnsonville® Mild Ground Italian Sausage
  • 1 medium sweet red pepper, chopped
  • 1/2 pound fresh mushrooms, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2/3 cup vegetable or beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 2 teaspoons Italian seasoning
  • 8 ounces uncooked wagon wheel pasta
  • 1/2 cup heavy whipping cream
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup minced fresh basil, optional


  • In a large skillet, cook the sausage, red pepper, mushrooms, onion
  • and garlic over medium heat until sausage is no longer pink and
  • vegetables are tender; drain. Add broth; bring to a boil. Cook until
  • liquid is reduced by half. Add the tomatoes and Italian seasoning.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  • Cook the pasta according to package directions. Meanwhile, in a large
  • saucepan, heat the cream. Slowly stir in the sausage mixture; cook
  • and stir for 5 minutes. Drain pasta; toss with creamy sausage
  • mixture. Sprinkle with Parmesan cheese and basil if desired. Yield:
  • 6 servings.

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Wagon Wheel Pasta Plate (continued)

Nutritional Facts: 1 serving (1 cup) equals 348 calories, 14 g fat (7 g saturated fat), 45 mg cholesterol, 532 mg sodium, 43 g carbohydrate, 5 g fiber, 15 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.