Balsamic Glazed Pasta with Chicken Sausage and Garden Vegetables

This Balsamic Pasta with Chicken Sausage, Broccoli, and Mushrooms is a vibrant, flavorful dish that promises to become a cherished family favorite! It’s a testament to how simple, quality ingredients can combine to create truly unforgettable meals, even for the most discerning palates.

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Embrace Flavor with This Zesty Balsamic Pasta Creation

Hello, fellow food enthusiasts! I apologize for my brief absence earlier this week. Life, as it often does, threw a few curveballs my way, and I found myself needing a little pause from the usual routine. But rest assured, I was still dreaming of delicious meals, and that dream manifested into this incredible Balsamic Pasta with Chicken Sausage, Broccoli, and Mushrooms. It’s a dish so good, it even managed to win over my resident picky eater!

Speaking of pauses, Mother Nature recently granted us a glorious respite from the relentless summer heat and humidity. For a few blissful days, the air was crisp, the breeze gentle, and sitting out on our back porch with a glass of wine and a homemade dinner felt like a luxury we hadn’t experienced in ages. It was during one of these perfect evenings that I decided it was high time to break out the pasta pot and whip up something truly special. Little did I know, I was about to create a dish that would defy expectations and earn unexpected rave reviews.

The Culinary Journey: Overcoming Picky Eaters

Now, let’s delve into the genesis of this dish – a tale involving skepticism, a dash of stubbornness, and ultimately, a triumphant culinary conversion. When I announced dinner was going to be this tangy pasta, I braced myself for the inevitable pushback from my husband, affectionately known as “Mr. Picky.” Interestingly, his initial resistance wasn’t about the vegetables. He actually has a fondness for broccoli and mushrooms, which is a small victory in itself!

His first objection was to the chicken sausage. “I don’t like chicken sausage,” he declared. I had to remind him of the infamous incident that formed his opinion: a solo culinary adventure (while I was out, naturally) where he attempted to “cook” chicken sausage in the microwave, treating it like a hot dog. For context, if it can’t be microwaved or eaten cold, it typically doesn’t make it onto his plate. This often translates to a diet of peanut butter and jelly sandwiches, hot dogs, or cold cuts when I’m not around. Bless his heart, but his kitchen skills sometimes leave much to be desired!

So, the first (and only) time he had tried chicken sausage, he microwaved it, undercooked it, and then emphatically declared it “terrible” and “total mush.” Hence, the long-standing decree: “I hate chicken sausage.”

Next on his list of dislikes was balsamic vinegar. “I don’t like balsamic vinegar,” he stated with the conviction of a seasoned sommelier. My immediate thought was, “When on earth have you ever tasted balsamic vinegar, Tom?” I knew for certain it wasn’t in a salad, as raw vegetables with dressing are practically forbidden territory for him. His response was a vague, “I don’t know. I just know I won’t like it.” Ah, the classic argument of a fifty-year-old man with the palate of a five-year-old. It’s always an adventure!

Despite his protests, I stood firm. “This is what’s for dinner,” I announced, “Take it or leave it.” Perhaps hunger was his greatest motivator that evening, because to my surprise, he decided to take it.

And then, something truly miraculous happened. Not only did he eat it, but he loved it! The initial grumbling gave way to genuine delight. “The chicken sausage isn’t mushy!” he exclaimed. “I know, Tom,” I replied, “because I cooked it properly in a skillet until it was perfectly browned, not in a microwave.” And then came the ultimate compliment: “Wow, this pasta has a nice zesty flavor to it.” Oh, really, Tom? That would be the balsamic vinegar, the very ingredient you were so convinced you despised. It just goes to show you, folks, sometimes all it takes is a well-prepared dish to change someone’s mind.

Crafting the Perfect Balsamic Pasta: Ingredients & Tips

This dish truly comes alive with the right balance of ingredients and a few simple techniques. The heart of the savory aspect lies in the chicken sausage. I opted for Aidells Italian Style Smoked Chicken Sausage with Mozzarella Cheese, which adds a wonderful depth of flavor and a hint of creaminess. However, the beauty of this recipe is its flexibility – feel free to use your favorite brand or flavor of smoked chicken sausage. Whether it’s a spicy variety for an extra kick or a milder one, the choice is yours. The key is to brown it thoroughly in a skillet over medium heat for about 8-10 minutes, ensuring it’s heated through and develops a beautiful, slightly crispy exterior. You could even grill the sausage if you prefer a smoky char.

For the pasta, I chose casarecce, a short, twisted pasta shape that’s fantastic for catching and holding onto rich sauces. Its unique curl ensures every bite is infused with the delicious balsamic cream. But if casarecce isn’t readily available, don’t fret! Penne, bowties (farfalle), fusilli, or any other short pasta shape will work equally well. The goal is to select a pasta that can stand up to the chunky vegetables and savory sausage, and that provides ample nooks and crannies for the sauce to cling to.

The magic truly happens in the sauce, where balsamic vinegar transforms from a sharp, acidic condiment into a rich, complex, and zesty component. Combined with a touch of heavy cream and grated Parmesan cheese, it creates a smooth, indulgent sauce that elevates this dish from ordinary to extraordinary. The cream mellows the balsamic’s acidity, while the Parmesan adds a salty, umami depth, resulting in a beautifully balanced flavor profile that will have everyone asking for seconds.

This easy, comforting dish is a lifesaver for busy weeknights, especially when the kids are back in school and schedules are packed. It’s a complete meal in one, packed with protein from the chicken sausage and plenty of vegetables like vibrant broccoli and earthy mushrooms. The best part? No need for extra side dishes, which means fewer pots and pans to wash and an even easier cleanup. It’s a win-win for everyone!

I truly hope you and your family enjoy this Balsamic Pasta as much as we do, and perhaps, like Mr. Picky, you’ll discover a new favorite flavor profile you never expected to love!

Variations and Expert Tips for Your Balsamic Pasta

To make this Balsamic Pasta truly your own, consider these variations and tips:

Add More Veggies: Feel free to toss in other quick-cooking vegetables like spinach (add at the very end to wilt), cherry tomatoes (halved), or even bell peppers for added color and nutrients.
Spice It Up: If you enjoy a bit of heat, a pinch of red pepper flakes added with the garlic will give this dish a delightful warmth.
Cheesy Choices: While Parmesan is classic, a blend of Parmesan and Pecorino Romano can add a sharper, saltier kick to the sauce.
Herbal Enhancements: Fresh basil or oregano, in addition to parsley, can brighten the flavors even further. Stir them in just before serving.
Make it Vegetarian: Easily adapt this recipe by omitting the chicken sausage and adding plant-based protein like cannellini beans, chickpeas, or a firm tofu sautéed until golden brown. You could also increase the mushroom quantity for a more substantial vegetarian option.
Gluten-Free Option: Simply substitute traditional pasta with your favorite gluten-free pasta. Ensure it’s cooked al dente according to package directions.
Quality Balsamic: The quality of your balsamic vinegar can make a difference. A good quality balsamic will have a richer, more complex flavor.
Don’t Overcook: Pay attention to cooking times for both pasta and broccoli to ensure they retain their ideal texture – al dente pasta and slightly tender-crisp broccoli are perfect.

More Delicious Pasta Recipes to Enjoy

If you loved this recipe, be sure to explore these other fantastic pasta dishes:

Creamy Garlic Broccoli Mushroom Pasta

Pasta Primavera

One Pot Beef Taco Pasta

Balsamic Pasta with Chicken Sausage, Broccoli and Mushrooms

Author: MaryAnn Dwyer

Servings: 6 servings

This Balsamic Pasta with Chicken Sausage, Broccoli and Mushrooms is a zesty, indulgent dish that’s sure to please the entire family!

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Ingredients

12 oz. Casarecce pasta
2 Tbsp. olive oil
4 Tbsp. butter
18 oz. smoked chicken sausages (I used Aidells, six sausages), sliced
3/4 lb. broccoli, cleaned, trimmed and cut into florets
8 oz. baby bella mushrooms, sliced
2 cloves garlic, minced
3/4 cup balsamic vinegar
3/4 cup heavy cream
2/3 cup grated Parmesan cheese
1 tsp. salt
1 tsp. freshly ground black pepper
2 Tbsp. fresh parsley, chopped

Instructions

Cook pasta according to package directions. Drain and set aside.
Heat one tablespoon olive oil in a large skillet over medium heat. Add sausage and cook for 8-10 minutes until lightly browned and heated through. Remove from pan and cut into chunks on the diagonal. Set aside.
Steam broccoli in a steamer basket set over some boiling water for 4-5 minutes until just slightly tender. Remove from heat.
To the same large skillet, add remaining one tablespoon oil and one tablespoon of the butter along with the mushrooms. Cook for 4-5 minutes over medium heat. Add the minced garlic and continue to cook for 1-2 minutes until fragrant.
Add the broccoli, sausage, balsamic vinegar, heavy cream, remaining three tablespoons butter and Parmesan cheese to the skillet. Cook for 2-3 minutes, stirring gently, until heated through and the sauce begins to thicken slightly. Remove from the heat. Add the cooked pasta and toss to combine, ensuring all ingredients are well coated in the delicious sauce. Season with salt and pepper to taste and stir in the fresh parsley. Serve immediately, with additional Parmesan cheese if desired.

Nutrition

Cuisine: American

Course: Main Course

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