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Easy Weeknight Italian Sausage and Potato Vesuvio

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Simple, quick, and easy, this weeknight pleaser is loaded with flavors the entire family will enjoy! Pantry and convenience items never tasted so good! 

 

 

The countdown is on to move! And with most of my kitchen packed up, it’s been getting harder and harder to cook! 

But just because I only have the bare minimum of pans left out, and a fast-shrinking pantry, doesn’t mean that dinner has to be cruddy!

This convenient, quick and easy-style vesuvio turned out fantastic, and will become a welcome go-to when we want something delicious in a hurry! 

(*You can see my other recipe {here} that’s a little more from scratch with different veggies!)

 

 

 

 

This delicious dish all comes together using the simplest of ingredients that you probably already have right on hand! 

 

 

 

 

After cooking the sausage links in a little real butter by my favorite dairy farmers, Minerva Dairy

 

 

 

 

 

…(which I totally forgot to take a picture of because I was in a rush and I’m an airhead, slice or cube up some unpeeled red potatoes, and layer them onto the bottom of the pan right into the drippings and butter left from the sausages. Season them with a little salt and pepper….

 

 

 

 

…and add the rest of your veggies. I added celery, onions, and a small, sweet red cubanelle pepper left from my summer garden that I had frozen!

If you wish, you could certainly also add or sub squash, zucchini, mushrooms, anchovies, some red pepper flakes for heat, or whatever makes you happy!

 

 

 

 

Then slice your cooked sausages and toss them in, too!

 

 

 

 

I then added a cup of chicken broth, put the lid on, and simmered everything until tender. 

 

 

 

 

I then removed the lid, cranked up the heat and simmered 5 more minutes to reduce some of the liquid. Then I just removed most of the rest with a spoon, tilting the pan. 

 

 

 

 

 

Next, just add a jar of your favorite pasta sauce…..

 

 

 

 

 

 

….and your cooked noodles…..

 

 

 

 

 

…and BAM!!! Dinner. Is. Done! 

 

 

 

 

Just plate it all up, and garnish with some freshly grated parmesan cheese and a little parsley to make it pretty! 

 

 

 

 

 

*Don’t worry and think that “double starch” is something bad. All we’re doing is replacing some of the pasta for potatoes, really. And potatoes are loaded with vitamins. So, it’s a WIN-WIN!! 

And BOY does pasta and potatoes go well together! You might not think so, but just wait until you try it! SO, so good!!

 

 

 

So, if you’re on the hunt for something delicious, something hearty and will stick to your ribs, but also something quick to the table, you just found it! 

This Easy Weeknight Italian Sausage & Potato Vesuvio is the PERFECT comfort food for a cold winter’s night! Hope you all enjoy as much as we did!! 

 

 

Easy Weeknight Italian Sausage and Potato Vesuvio

Easy Weeknight Italian Sausage and Potato Vesuvio

Ingredients

  • 2 Tbl. Minerva Dairy Butter (with or without Sea Salt)
  • 5 - 6 Italian sausage links, (however many comes in your package)
  • 1 large rib celery, sliced
  • 1 medium sweet onion, chopped
  • 1 bell pepper (red, yellow, orange or green)
  • 1 - 2 extra-large unpeeled red potatoes, as you like, sliced or cubed
  • salt and pepper to taste
  • 1 cup chicken broth
  • 2 large cloves garlic (or as you like), minced
  • 1 (24 oz.) jar pasta sauce, I used Barilla's Tuscan Herb
  • 3 cups uncooked pasta noodles such as rigatoni, penne, or mezzi rigatoni, cooked and drained
  • 1 Tbl. olive oil, (or just a drizzle)
  • fresh grated parmesan cheese and parsley to garnish

Instructions

    In large frying pan, add butter and sausage links, fry until browned on the outside and done through, cooking over medium-low heat with lid on and turning as needed. Remove to a plate or cutting board.

    Do not drain butter from pan, and add celery through garlic, cover and simmer til tender, (adding sausage back in after slicing as you go along), over medium-low heat, stirring every 5 minutes or so. (About 10 minutes depending on thickness of veggie slices.)

    Remove lid, raise heat, and simmer, (gently stirring occasionally), at least 5 more minutes to cook out some of the liquid. You can remove any extra that you don't want with a spoon, too, just so that the sauce doesn't get too watered down. 

    Cook noodles in boiling salted water according to package directions, drain. Toss with olive oil so that they don't stick together.

    While noodles are cooking, add sauce to veggie and sausage pan and stir, then simmer til heated through, uncovered. Then cover to keep warm while waiting for the pasta.

    Stir in cooked and drained pasta. Garnish with parmesan and parsley, and enjoy! 

 

 

 

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