At first glance it may seem like a lot of ingredients, but most of these are standard pantry staples. Veggies in this dish are easily substituted for alternates, as is the protein - chicken would do just fine. If you don't have heavy cream, sub milk and chicken stock can replace white wine. Make it your own and I bet it will be just as delicious - make it the Arman way and I GUARANTEE it will be dangerously delicious. Good luck and thanks for stopping by.
Veggie Pasta in a Tomato White Wine Cream Sauce
Packaged Goods
12oz box of Bertoli vegetable pasta
1 can fire roasted canned tomatoes, with juice
¼ cup heavy whipping cream
1 ½ tbsp canned pesto
3 links of chicken sausage, grilled and sliced into quarter shaped pieces
¾ cup dry white wine such as chardonnay or pinot grigio
Vegetables
½ sweet onion, diced
1 large garlic clove, minced
½ green bell pepper, diced
½ cup grape tomatoes, halved
½ cup orange grape tomatoes, halved
1 roma tomato, diced
Cheese/Flavor
3 tbsp olive oil
2 tbsp unsalted butter
1 tbsp marscapone cheese
1 tbsp mozzarella and/or parmesan cheese for garnish
Herbs/Seasoning
1 tsp dried or fresh parsley for garnish
2 tbsp kosher salt, more to taste, separated
1 tsp freshly ground pepper
1 tsp garlic powder, optional
1 tsp dill weed, optional
½ tsp red pepper flakes, optional
1. Heat olive oil in heavy bottomed skillet on medium-high until shimmering, 4-5 minutes.
2. Add diced onion and cook until golden yellow on medium heat stirring twice, 7-8 minutes. Add a pinch of salt, pepper and 1 tsp dill.
3. Add garlic and ensure heat is set to medium, cook for an additional 2 minutes stirring frequently ensuring it doesn’t burn. Mixture should start to dry up and may stick to the bottom of the skillet, which is fine.
4. Deglaze the pan with the white wine, stirring ingredients and scraping the browned bits off the bottom of the pan. Turn up heat to medium-high and let mixture cook down for 5-7 minutes.
5. Lower heat to medium and add canned tomatoes (with juice), pesto, mascarpone, heavy cream and stir with a whisk to incorporate ingredients until mixture turns a medium shade of orange. Salt and pepper to taste. Cook for an additional 4-5 minutes. Turn off heat and let sauce mixture rest.
6. Meanwhile, heat up grill or counter- or stovetop-grill attachment (George Foreman grills work great, for simplicity sake).
7. Heat water in a new, wide pot (3/4 full) and add 1 tbsp kosher salt for cooking of pasta.
8. While grill heats up and water warms to a boil, melt butter in a new skillet and add vegetables – tomatoes and green pepper – over medium-low heat. Season with a pinch of salt, pepper and 1 tsp of garlic salt or powder. Cook until heated through and green pepper is still firm, 3-5 minutes. Transfer vegetables to separate bowl and cover with foil. Set aside.
9. Add chicken sausage to medium-high grill. Add dry pasta to boiling water, stirring to avoid it from sticking to bottom of pan. Cook pasta one minute less than package directions advise al dente. Drain and reserve one cup of pasta water.
10. Transfer cooled down sauce mixture from skillet to a blender and puree on highest setting until mixture is smooth, 45-90 seconds, depending on speed of blender. Taste and add additional salt, to taste. Add ½ tsp red pepper flakes, more to taste (optional).
11. Pour mixture from blender back into original skillet and heat on low, stirring occasionally until reheated and slowly simmering.
12. Meanwhile, flip chicken sausages on grill and continue cooking until charred and fully cooked. Turn off grill and transfer sausages to a cutting board, letting them rest 2-3 minutes.
13. Add pasta and vegetables to sauce mixture, stir until everything is coated well.
14. Slice sausage into thin quarter shapes and stir into pasta and vegetable mixture. Stir over low heat until sauce and vegetables are fully re-heated, 2-4 minutes. If mixture is too gummy or sauce does not coat all ingredients add reserved pasta water, as needed.
15. Plate pasta with vegetables and sausage, garnish with mozzarella and/or parmesan cheese, finish with parsley. Enjoy!
16. Tip: When reheating leftovers, add pasta to a deep bowl and drizzle with 1 tsp olive oil before putting in microwave. This avoids gummy or dry leftovers. Garnish leftovers with mozzarella and/or parmesan cheese.
Veggie Pasta in a Tomato White Wine Cream Sauce
Packaged Goods
12oz box of Bertoli vegetable pasta
1 can fire roasted canned tomatoes, with juice
¼ cup heavy whipping cream
1 ½ tbsp canned pesto
3 links of chicken sausage, grilled and sliced into quarter shaped pieces
¾ cup dry white wine such as chardonnay or pinot grigio
Vegetables
½ sweet onion, diced
1 large garlic clove, minced
½ green bell pepper, diced
½ cup grape tomatoes, halved
½ cup orange grape tomatoes, halved
1 roma tomato, diced
Cheese/Flavor
3 tbsp olive oil
2 tbsp unsalted butter
1 tbsp marscapone cheese
1 tbsp mozzarella and/or parmesan cheese for garnish
Herbs/Seasoning
1 tsp dried or fresh parsley for garnish
2 tbsp kosher salt, more to taste, separated
1 tsp freshly ground pepper
1 tsp garlic powder, optional
1 tsp dill weed, optional
½ tsp red pepper flakes, optional
1. Heat olive oil in heavy bottomed skillet on medium-high until shimmering, 4-5 minutes.
2. Add diced onion and cook until golden yellow on medium heat stirring twice, 7-8 minutes. Add a pinch of salt, pepper and 1 tsp dill.
3. Add garlic and ensure heat is set to medium, cook for an additional 2 minutes stirring frequently ensuring it doesn’t burn. Mixture should start to dry up and may stick to the bottom of the skillet, which is fine.
4. Deglaze the pan with the white wine, stirring ingredients and scraping the browned bits off the bottom of the pan. Turn up heat to medium-high and let mixture cook down for 5-7 minutes.
5. Lower heat to medium and add canned tomatoes (with juice), pesto, mascarpone, heavy cream and stir with a whisk to incorporate ingredients until mixture turns a medium shade of orange. Salt and pepper to taste. Cook for an additional 4-5 minutes. Turn off heat and let sauce mixture rest.
6. Meanwhile, heat up grill or counter- or stovetop-grill attachment (George Foreman grills work great, for simplicity sake).
7. Heat water in a new, wide pot (3/4 full) and add 1 tbsp kosher salt for cooking of pasta.
8. While grill heats up and water warms to a boil, melt butter in a new skillet and add vegetables – tomatoes and green pepper – over medium-low heat. Season with a pinch of salt, pepper and 1 tsp of garlic salt or powder. Cook until heated through and green pepper is still firm, 3-5 minutes. Transfer vegetables to separate bowl and cover with foil. Set aside.
9. Add chicken sausage to medium-high grill. Add dry pasta to boiling water, stirring to avoid it from sticking to bottom of pan. Cook pasta one minute less than package directions advise al dente. Drain and reserve one cup of pasta water.
10. Transfer cooled down sauce mixture from skillet to a blender and puree on highest setting until mixture is smooth, 45-90 seconds, depending on speed of blender. Taste and add additional salt, to taste. Add ½ tsp red pepper flakes, more to taste (optional).
11. Pour mixture from blender back into original skillet and heat on low, stirring occasionally until reheated and slowly simmering.
12. Meanwhile, flip chicken sausages on grill and continue cooking until charred and fully cooked. Turn off grill and transfer sausages to a cutting board, letting them rest 2-3 minutes.
13. Add pasta and vegetables to sauce mixture, stir until everything is coated well.
14. Slice sausage into thin quarter shapes and stir into pasta and vegetable mixture. Stir over low heat until sauce and vegetables are fully re-heated, 2-4 minutes. If mixture is too gummy or sauce does not coat all ingredients add reserved pasta water, as needed.
15. Plate pasta with vegetables and sausage, garnish with mozzarella and/or parmesan cheese, finish with parsley. Enjoy!
16. Tip: When reheating leftovers, add pasta to a deep bowl and drizzle with 1 tsp olive oil before putting in microwave. This avoids gummy or dry leftovers. Garnish leftovers with mozzarella and/or parmesan cheese.