Pasta With Veggies and Sausage

I made this last minute with what I had on hand in the fridge. It was really good.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  lb rigatoni pasta
• 1  red bell pepper, seeded, cored and thinly sliced
• 1  small onion, thinly sliced
• 3  carrots, peeled and sliced 1 inch on a diagonal
• 1  bunch asparagus, washed, stems removed and sliced in thirds on a diagonal
• 10  garlic cloves, finely chopped
• 1 (14 ounce) can diced tomatoes
• 1  chicken bouillon cube
•  parmesan cheese (to garnish)
•  salt and pepper
• 1  tablespoon unsalted butter
• 2  tablespoons olive oil
• 1 (16 ounce) package  of sweet Italian pork sausage or 1 (16 ounce) package  chicken sausage, cut 1 inch on a diagonal
• 1⁄2 cup  reserved pasta water

Directions

1. Heat a large pot of salted water to boil for pasta. Cook according to package al dente reserving 1/2 cup of pasta water.
2. In the meantime, heat a large deep skillet over medium heat. Add 1 tbs. olive oil, and onion and red bell pepper. Saute for 2 minutes, transfer to plate.
3. In same skillet add another 2 tablespoons of olive oil and carrots cook for 5 minutes, add asparagus cook for another 3 minutes. Transfer to plate with onions and peppers.
4. In same skillet add sausage, cook stirring occasionally until brown. Add garlic and cook for 2 minutes stirring occasionally. Add chicken bouillon cube, diced tomatoes and butter. Cover and cook for 1/2 hour.
5. Add veggies and pasta and reserved pasta water to sausage and tomato. Mix well to combine. Top with grated parmesan cheese.