Mild zucchini meets spicy sausage
A tasty way to use up some of that abundant summer squash
Sometimes I simply 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 is so adaptable that you probably can make it 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 pork 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.
The short, or mezzi, rigatoni provides a sturdy foundation, but it would also be good with just about any pasta.
If you have access to 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 rather than finely chopped.
I love a generous sprinkling of Parmesan on top.
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.
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, about 2 minutes.
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.
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 pasta water.
Add pasta to skillet and toss with sausage mixture to coat. Simmer, adding splashes of pasta water if mixture is too dry, for about 2 minutes, until pasta is al dente.
Serve, topping with Parmesan and basil, if desired. Serves: 6