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  • Writer's pictureElisa Juarez

Sausage & Greens Piccolini

By Elisa Juarez


1 lb. chicken sausage with mozzarella & garlic, or a similar smoked sausage (already cooked) 1 small zucchini, chopped 2 handfuls of fresh spinach or chard, chopped Grape or cherry tomatoes, cut in half 2 green onions Fresh herbs of choice: basil, oregano, arugula Tomato sauce (15-oz. can) Olive oil Sea salt & fresh ground black pepper Piccolini pasta (mini-farfalle/bowtie) Grated Parmesan-Romano cheese

Chop veggies and herbs. Slice sausage and cut into half-moons. Cook Piccolini pasta according to package instructions for 4 servings. Saute sausage; add zucchini and green onions, then tomatoes and greens. Add fresh herbs, salt and pepper, according to your taste. Dried Italian herbs can be used in place of fresh if necessary. Add 15-oz. can of tomato sauce and let simmer until greens and zucchini are cooked. Add water a little at a time if needed. Combine with cooked pasta and serve with grated cheese.

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