In the Kitchen: Chicken Sausage and Vegetable Pasta Skillet

In the Kitchen
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Garden in the Kitchen blogger, Silvia Ribas, joined us in The Rhode Show kitchen to show us how to make her Chicken Sausage and Vegetable Pasta Skillet using Al Fresco Chicken Sausage.


  • 16 oz whole grain spaghetti (works with linguini or angel hair)
  • 11 oz (4) al fresco Roasted Garlic Chicken Sausage
  • 2 tbsp olive oil
  • 1 cup white onion, diced
  • 2 cloves garlic, minced
  • 2 cups grape tomatoes, halved and whole
  • 2 cups broccoli florets
  • 2 tbsp tomato paste
  • 1 cup reserved pasta water
  • 1 pinch sea salt and pepper, to taste


  1. Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Reserve 1 cup of pasta water. Drain pasta and set aside.
  2. Meanwile heat oil in a large skillet. Add in onion and garlic and sauté until fragrant and onions are translucent (2 mins).
  3. Add tomatoes, broccoli and al fresco chicken sausage and cook until vegetables are soft and chicken sausage turns golden brown (about 5 mins).
  4. Add in the tomato paste and season with salt and pepper to taste. Stir to combine.
  5. Transfer pasta to the skillet and reserved pasta water. Toss to combine (1 min).
  6. Garnish with fresh basil, fresh ground pepper and parmesan cheese. Serve.

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