Smoked Chicken Sausage with Vegetables, Fresh Ricotta Cheese and Whole Wheat Spirals

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Simple and ready in about 20 minutes and it's healthy and delicious!


  • 8 oz Hodgson Mill Whole Wheat Spirals
  • 1 Tbsp olive oil
  • 1 lb smoked chicken sausage links, sliced
  • 1/2 cup onion, chopped
  • 1/2 cup Marsala wine
  • 2/3 cup cream
  • 3 cups zucchini, sliced
  • 2 cups grape tomatoes
  • 1/3 cup basil, thinkly sliced
  • 1 cup Ricotta cheese
  • 1/4 cup parmesan, grated
  • salt, to taste
  • pepper, to taste


Cook pasta in a large pot of salted, boiling water for 9 minutes or until al dente and still rather firm.  Save ½ cup cooking water and then drain the pasta.  Set both aside.  In a large skillet, cook the sausage over medium-high heat for about 7 minutes or until both sides are browned.  Remove sausage from the pan and set aside.  Add onion to the drippings in the skillet and sauté until beginning to soften, about 3 minutes.  Put sausage back into the pan with the onion and add Marsala wine and cream.  Simmer for 2-3 minutes, scraping up any bits stuck on the bottom of the pan.  Reduce heat to medium-low and add zucchini and tomatoes.  Cover and cook for 5 minutes or until the tomatoes begin to burst.  Add the pasta and basil to the skillet and toss to coat.  Cook for another 2-3 minutes to warm everything through, adding reserved pasta cooking water a tablespoon at a time if sauce becomes too thick or needs to be extended.  Serve immediately with a dollop of fresh ricotta on top of each serving and a sprinkling of parmesan cheese. 


Makes approximately 4-6 servings Print this Recipe

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