A note on sausages. My favorite brands of chicken sausage are Aidell’s, Trader Joe’s, and Open Nature. They all have pretty clean ingredient lists, and offer a wide variety of flavor options. For this dish, I usually stick with something like Roasted Red Pepper and Garlic, or Italian-flavored sausages, but you can change this up by using Cajun andouille sausage, Sun-dried tomato, garlic and artichoke, jalapeño, etc.

A tip for my low-carb friends. If you need or choose to follow a lower-carb diet, you can totally skip the pasta and add some extra veggies–maybe some sliced zucchini and yellow squash, or a few colors of bell pepper and onion to turn this into a one-pan skillet instead of a pasta dish. Or, you can serve the whole thing over spaghetti squash instead. I love it every way imaginable.

Change things up! As I mentioned above, you can play with the veggies here–use whatever you have in your fridge, whatever sounds good, or whatever is on sale! The combination below is my favorite, but I love adding zucchini or yellow squash, fresh baby tomatoes (halved), or sun-dried tomatoes. You could also stir in a little pasta sauce or pesto if you like!