Vermont Christmas Pasta 2008
Celebrate the festive season with Vermont Christmas Pasta 2008, a hearty and flavorful dish that combines comforting Italian flavors with fresh, vibrant ingredients. Perfect for holiday gatherings, this recipe features al dente penne pasta tossed in a rich, creamy sauce infused with sautéed sweet Italian sausage, garlic, and a medley of seasonal vegetables like broccolini, red bell pepper, and mushrooms. A splash of dry white wine adds elegant depth, while Parmesan cheese and a touch of cream create a velvety finish. Garnished with fresh parsley and a hint of optional red pepper flakes, this crowd-pleasing pasta is warm, satisfying, and ready in under an hour. Make your holiday table unforgettable with this festive twist on classic pasta night!
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Recipe Information
Ingredients
- 16 oz Penne pasta
- 12 oz Sweet Italian sausage
- 2 tbsp Olive oil
- 1 large Onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 10 oz Broccolini, trimmed and chopped
- 8 oz Button mushrooms, sliced
- 0.5 cup Dry white wine
- 1 cup Heavy cream
- 0.75 cup Grated Parmesan cheese
- 0.25 cup Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat olive oil in a large, deep skillet over medium heat.
Remove the sausage casings, crumble the sausage meat, and cook it in the skillet until browned and cooked through. Remove the sausage from the pan and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
Add the diced red bell pepper, chopped broccolini, and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Deglaze the skillet by pouring in the dry white wine. Stir and let it reduce for 2-3 minutes.
Reduce the heat to low and stir in the heavy cream. Let it simmer for 2-3 minutes, then add the grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
Return the cooked sausage to the skillet and stir to combine. Season with salt, black pepper, and optional crushed red pepper flakes.
Add the cooked pasta to the skillet, tossing to coat the pasta evenly in the sauce. Cook for 1-2 minutes to allow the flavors to meld together.
Sprinkle with freshly chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
4263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.2 g | 281% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 6211 mg | 270% | |
| Total Carbohydrate | 396.3 g | 144% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 29.0 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1137 mg | 87% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4470 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
