Creamy Potato Soup with Bacon

Summer Sausage Pasta


“I have a summer recipe that y’all are going to love! Summer Sausage Pasta using @kayembrand Small Batch Sausages. Sausage can be associated with heavy dishes, but I designed this recipe to be light and packed with veggies for summer.”


1 teaspoon zest (about 1 lemon’s worth)

4 TB lemon juice (2 Oz)

12 oz pack of Kayem Sweet Pepper Provolone Sausage

1 lb Farfalle

3 TB butter

4 TB olive oil

2 cloves garlic, minced

¼ tsp red pepper flakes

½ cup roasted red peppers (you can roast 1 pepper or buy them at the store)

1 cup frozen peas, thawed

¼ cup fresh basil, chopped

½ cup grated parmesan cheese

Salt and pepper to taste

  • Bring a large pot of salted water to a boil and put a medium-large skillet over medium heat with 1 TB olive oil.
  • While the water is coming to a boil, dice your sausage, chop your garlic and basil, and grate your Parmesan.
  • When the pan is hot, add in your sausage to brown.
  • When the sausage is brown, take it out of the pan.
  • When the water comes to a boil, add in the pasta and cook for 1 minute less than the package instructions.
  • Add 3 TB butter and 3 TB olive oil to the same pan that the sausage was cooked in over medium heat.
  • Once the butter melts, add the garlic and red pepper flakes to the pan and saute for 3-4 minutes.
  • Add your cooked pasta to the pan.
  • Add in the lemon juice, zest, pasta water, Parmesan cheese, mix, then cook for 1-2 minutes.
  • Stir in the roasted red peppers and peas and finish with fresh basil. Stir in the sausage.
  • Top with more Parmesan cheese and serve.