Dinner · Italian · Sausage

Pasta with Sausage, Tomatoes, and Zucchini

Ken

Ingredients

  • 3/4 lb rigatoni
  • 3 Tbsp olive oil
  • 1 large yellow or red onion, chopped
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 lb Italian sausage (mild, sweet, or spicy will work)
  • 5 cloves garlic, minced
  • 3 Tbsp tomato paste

 

  • 2 cups grape tomatoes
  • 1 cup white wine or chicken broth
  • 2 small zucchini, diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Handful fresh basil, chopped
  • freshly grated Parmesan cheese

Instructions

  1. Cook pasta al dente. Reserve some of the pasta water.
  2. Add oil to a large, wide pot and bring to a simmer over medium heat. Cook the onion and crushed red pepper until the onion is very soft, about 10 minutes.
  3. Add in the sausage and, using a wooden spoon, break it into small pieces. Cook until sausage is brown and no pink color remains. 
  4. Add in the garlic and cook for 1 minute, or until fragrant.
  5. Stir in the tomato paste. 
  6. Add in the tomatoes and wine (or stock) and season with salt and pepper.
  7. Cook, stirring occasionally, until the tomatoes begin to burst and give off their juices, about 10 minutes. Use a wooden spoon to gently press the tomatoes if they’re not bursting on their own.
  8. Stir in the zucchini and cook for 5 minutes. 
  9. Once the pasta is done, add to sauce and stir to combine. Add some of the pasta water as needed.
  10. Top with cheese and serve!

Notes:

Source: BakeryByNature