Campanelle Pasta, Chicken Sausage, Tomatoes & Peas

13 20 465
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 6
Campanelle Pasta, Chicken Sausage, Tomatoes & Peas
Health Highlights


341 gm Pasta, Campanelle, dry
3 sausage Sausage, frankfurter, chicken (chopped)
1 medium Tomato (chopped)
454 gm Frozen green peas
1 medium shallot(s) Shallots (peeled, chopped)
1 1/2 cup Chicken broth (stock)
2 from 2 lemons Lemon juice
4 tbsp Extra virgin olive oil (plus extra for cooking)
2 tbsp Extra virgin olive oil (for pasta)
10 leaf Sage, fresh
1/4 cup Parmigiano-Reggiano (to taste)
1/2 tsp Crushed red pepper (to taste)
1 dash Salt and pepper


1. In a small saute pan over medium heat, heat 1 tablespoon of olive oil. Add sage and stir until crispy, about a minute or so. Immediately remove to a paper towel to let rest.

2. Bring a large saucepan of water to boil. Add pasta and cook until just tender. Drain immediately, toss with 1/8 cup of the olive oil, return to pan and cover.

3. Meanwhile, heat a large saucepan over medium-high heat. Quickly sear sausage pieces, stirring, about 3 minutes.

4. Add peas and shallot and cook for one minute. Add tomatoes, stir and pour in chicken stock, lemon juice and 4 tablespoons of olive oil.

5. Raise heat until liquid simmers, then lower heat and let simmer for 2 minutes.

6. Toss pasta with sausage mixture and top with Parmigiana-Reggiano cheese, crushed red pepper for spicy and salt and pepper to taste.

7. Divide between serving plates and garnish with crispy sage.

Nutrition Facts

Per Portion

Calories 465
Calories from fat 174
Calories from saturated fat 32
Total Fat 19.3 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 11.5 g
Cholesterol 20.8 mg
Sodium 538 mg
Potassium 422 mg
Total Carbohydrate 59 g
Dietary Fiber 6.3 g
Sugars 6.8 g
Protein 16.8 g

Dietary servings

Per Portion

Fruit 0.2
Grain 2.1
Meat 0.3
Meat Alternative 0.7
Vegetables 1.4

Energy sources