Spicy Sausage, Vegetable and White Bean Skillet with Pasta
Servings: 10-12 servings
1large yellow onionchopped into 1/2" pieces
1red bell pepperchopped into narrow 1" strips
8-10medium size baby bella mushroomswashed and quartered
1/2small broccoli crownseparated into very small florets, about 1 cup total
20grape tomatoeshalved, about 1 cup total
1can great northern white beansdrained and rinsed
10large basil leavessliced very thinly
6ozpasta of your choicecooked and drained, I used a brown rice fusilli pasta
kosher saltto taste, if needed
freshly cracked black pepperto taste, if needed
In a very large skillet, over medium high heat, cook and crumble the sausage. (My sausage did not leave a great deal of grease in the skillet after it was cooked. If there is more than a tablespoon or two, drain the excess before adding the vegetables to start cooking.) Heat a pot of water to boiling and cook the pasta at the same time as the sausage. When the pasta is tender, drain well and set aside.
Add the onion to the cooked sausage, stir and cook for a few minutes. Add the pepper, stir and continue cooking. After a minute or two, add the mushrooms and broccoli, stir and cook a few more minutes.
Reduce heat to medium and add the tomatoes, cook about 2 minutes, just until warm and then add the beans and the basil. Stir and cook just a minute or two more until warmed through. Remove from the heat and add the cooked pasta. Toss to combine and taste to see if the dish needs any salt or pepper. Provided your sausage was spicy enough, you shouldn't need to add a thing. Enjoy!
Spicy Sausage, Vegetable and White Bean Skillet with Pasta https://barefeetinthekitchen.com/spicy-sausage-vegetable-and-white-bean/