Mild zucchini meets spicy sausage in pasta surprise
I like to cut zucchini into thin slices, fry it with olive oil and garlic and sprinkle with generous amounts of Parmesan.
Or you can throw together this recipe, which you probably can make from whatever you have in your pantry or refrigerator.
If you have tomato sauce, use that. Or use a can of finely chopped tomatoes and dry herbs to pull together a quick sauce.
If you don’t want to use porky Italian sausage, try turkey or chicken sausages. Or switch to a meat-free sausage. These will be firmer, so you may have to chop them before adding them to the skillet.
Short rigatoni provides a sturdy foundation, but it would be good with just about any pasta.
If you have fresh herbs, sub them in. Use about double the amount of dried herbs called for.
Prefer a chunkier sauce? Pick up a can of diced tomatoes. I sprinkle Parmesan on top.
ITALIAN SAUSAGE, ZUCCHINI AND PASTA
Serves: 6
■ 2 tsp (10 ml) extra-virgin olive oil
■ 1 lb (454 g) fresh hot Italian sausage, casings removed
■ 1/2 cup (125 ml) chopped yellow onion
■ 3 zucchini, green and yellow (1 to 1 1/4 lbs/450-560 g, total), sliced
■ 1/4-inch (6-mm) thick 3 cloves garlic, thinly sliced
■ 1/2 tsp (2.5 ml) dried basil
■ 1/2 tsp (2.5 ml) dried oregano
■ 1/4 tsp (1 ml) dried thyme
■ 1/2 tsp (2.5 ml) crushed red pepper flakes, plus more to taste 28-oz (796 ml) can no-salt finely chopped tomatoes, with their juices
■ 1/2 cup (375 ml) water, if needed
■ 1 lb (454 g) whole-wheat or white mezzi rigatoni
■ Finely grated Parmesan cheese, for serving (optional)
■ Fresh basil leaves, for serving (optional)
1. In a large skillet over medium-high heat, heat the oil until shimmering. Add sausage and cook, breaking up large pieces with a wooden spoon, until just browned, about 8 minutes.
2. Add onion and cook, stirring, until just softened, about 3 minutes. Add zucchini, garlic, basil, oregano, thyme and pepper flakes. Stir to combine and cook until fragrant, for about 2 minutes.
3. Add tomatoes and their juices, increase heat to high, stir and bring to a boil. Reduce heat to low, cover and simmer until the zucchini is softened, stirring occasionally, about 8 minutes. Add about 1/2 cup (125 ml) water to the tomato can and swish it around. If the mixture gets too dry, add splashes of the tomato water.
4. Bring a large pot of water to a rolling boil over high heat. While the sausage mixture is simmering, boil the pasta, about 3 minutes less than the package directions indicate. Drain, reserving the pasta water.
5. Add pasta to the skillet and toss with the sausage mixture to coat. Simmer, adding splashes of pasta water if the mixture is too dry, for about 2 minutes, until the pasta is al dente.
6. Serve the pasta, topping with grated Parmesan and basil, if desired.