Simply known in my family as “fettuccine”; this ultra-comforting fettuccine with sausage and vegetables features hot Italian sausage, zucchini, yellow squash and red bell peppers in the most delicious white sauce!
This recipe is a shout out to basically everyone in my family. It’s a creation from the mind of my mom and I think we’ve all asked for it for our birthday meal at least once in our lives. Way more than that, frankly.
My family and I congregated under one roof to ride out the quarantine storm. In that time, a couple of birthday meals have ensued (see: broccoli cheese bread). This was my sisters (Hi Eva!) dope-ass request- and it was about that time I realized I needed to record this recipe for posterity.
This is a fairly straightforward pasta recipe. The vegetables are sauteed in butter and then a roux is made before adding milk. The hot Italian sausage is cooked separately and added at the end. Toss the whole thing together with the noodles and you’ve got yourself a killer meal (and a lot of it!).
As with any recipe calling for flour, I’d like to add this little aside: make sure you are properly measuring your flour. I won’t tell you when I finally learned this, but I will say that it was embarrassingly recent. As you can see in this article from The Spruce Eats here, when you just use your measuring cup to scoop flour out of the bag, you are getting about 20% more flour than you wanted. I’ve over-floured this recipe before, and it is not good.
This fettuccine with sausage and vegetables barely requires a side dish, although it can be nice to balance it out with a crisp green salad. I will also admit to going “full starch” and having some garlic bread on the side. Sometimes you’ve just gotta live your life.
Fettuccine with Sausage and Vegetables
Simply known in my family as "fettuccine"; this ultra-comforting fettuccine with sausage and vegetables features hot Italian sausage, zucchini, yellow squash and red bell peppers in the most delicious white sauce!
- 1 16 oz box of fettuccine noodles
- 1 medium onion
- 1 medium zucchini
- 1 medium yellow squash
- 1/2 red bell pepper
- 1 lb ground hot Italian sausage
- 2 tbsp + 2 tbsp salted butter
- 1 tbsp minced garlic
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/2 cup flour
- 2 1/2 cup whole milk
Cook fettuccine noodles according to package directions.
In the meantime, dice the onion. Cut the zucchini and squash into medallions or half medallions. Cut the bell pepper into thin strips.
Heat a medium frying pan. Cook the ground sausage until cooked through, breaking into small chunks as you go. Drain when done.
In a separate large pot (preferrably heavy-bottomed), melt 2 tbsp butter. Add garlic and cook until fragrant, about a minute. Add onions and cook for another 3-5 minutes, stirring occasionally.
Add zucchini, squash, and bell pepper. Cook for another 5-6 minutes, stirring occasionally.
Add basil, oregano, garlic powder, salt and the other 2 tbsp of butter.
Once the butter has melted, add the flour to your vegetable mix. Stir to coat everything. Add milk and whisk to combine. Cook until thickened, another 7-10 minutes.
Add the sausage to the sauce and let simmer for a couple of minutes. Toss with the cooked fettucine and serve.
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