It's one of my happiest accomplishments that I can make pasta that my wife considers "incredible", when she is Italian and I am not.
Recently she said she was tired of tomatoes, so I worked on this not-recipe (I feel like, for what I make to count as a recipe, I would have to measure things, which I don't).
The sauce is garlic simmered in butter, plus lemon pepper, with water from the pasta and nutritional yeast added at the end. The sausage and vegetables are sauteed in olive oil with a splash of malbec, because everything is better when it tastes a bit like malbec. Whole wheat pasta is a bit of a flavor sink, so in addition to salting the water, I added salt and cilantro to it when it was done. (I know what I'm "supposed" to use is parsley, but we both like cilantro, which is better, so there.)