Pasta with Zucchini and Sausage
Category: First Courses | Serves: 4
This hearty yet simple pasta dish combines the delicate flavors of zucchini with the rich, savory taste of sausage. Ideal for those who love comforting, flavorful meals, this recipe brings together a few fresh ingredients in an easy, delicious way. The addition of garlic, rosemary, and cherry tomatoes creates a perfect balance of flavors, making this dish a true crowd-pleaser.
Ingredients
| Ingredient | Quantity |
|---|---|
| Farfalle (bowtie pasta) | 320g |
| Luganega sausage | 350g |
| Zucchini | 270g |
| Shallot | 40g |
| Garlic | 1 clove |
| Cherry tomatoes | 220g |
| Fresh rosemary | To taste |
| White wine | 50g |
| Fine salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | 2 tbsp |
Instructions
-
Prepare the Vegetables and Sausage:
Start by finely chopping the shallot and setting it aside. Wash the zucchini thoroughly, trimming off both ends, then slice them into thin rounds and cut each slice into half-centimeter cubes. Wash the cherry tomatoes, cutting each one into quarters. -
Remove the Sausage Casing:
Take the luganega sausage and, using a sharp knife, make a small incision along the length of the casing. Gently pull it off with your hands, then chop the sausage into small pieces. -
Cook the Sausage Mixture:
In a large pan, heat the extra virgin olive oil over medium heat. Add the shallot and sauté it for a few minutes until it becomes soft and translucent. Add the chopped sausage to the pan, cooking it until it is browned and slightly crisp. Stir occasionally to ensure even cooking. -
Add Garlic and Rosemary:
Once the sausage has browned, add the whole garlic clove (crushed or finely chopped, depending on your preference) and the rosemary, which should be finely chopped as well. Allow these ingredients to cook for another minute to release their aromas. -
Deglaze with White Wine:
Pour in the white wine, stirring the mixture to deglaze the pan. Let the wine cook off for a couple of minutes, allowing it to infuse the sausage and vegetables with its depth of flavor. -
Season the Mixture:
Season the pan with a pinch of fine salt and freshly ground black pepper to taste. Keep stirring and let the mixture cook for 10-15 minutes, stirring occasionally, until the sausage is fully cooked and the vegetables have softened. -
Cook the Pasta:
While the sausage mixture is cooking, bring a large pot of salted water to a boil. Add the farfalle and cook according to the package instructions until al dente. Once cooked, drain the pasta, reserving a small cup of pasta water. -
Combine Pasta and Sauce:
Remove the garlic clove from the sausage mixture. Add the cooked farfalle directly into the pan with the sausage and zucchini mixture. Toss everything together, adding a bit of the reserved pasta water if needed to help the sauce coat the pasta evenly. -
Serve and Enjoy:
Plate the pasta, making sure to distribute the sausage and vegetables evenly. You can garnish with extra rosemary or a drizzle of olive oil for added flavor. Serve hot, and enjoy this satisfying and flavorful meal!
This Pasta with Zucchini and Sausage is a delightful and hearty dish that will surely become a family favorite. Its balance of fresh vegetables, savory sausage, and aromatic herbs makes for a comforting meal that’s perfect for any occasion.
