Sausage and Zucchini Fusilli with Pecorino Romano

Pasta with Sautéed Zucchini and Sausage

Category: Main Courses
Serves: 4

Ingredients

Instructions

1. Prepare the Zucchini: Start by washing the zucchini thoroughly. Trim the ends and slice them in half lengthwise. Then, cut them into thin half-moon slices to ensure they cook evenly. Set them aside.

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2. Prepare the Sausage: Take the sausages and carefully slit the casing lengthwise. Gently peel off the casing, then cut the sausage into small chunks.

3. Sauté the Zucchini and Sausage: In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the marjoram sprigs and a clove of garlic to infuse the oil with fragrance. Sauté for a minute or two, then remove the marjoram and garlic using tongs. Add the zucchini slices to the skillet, stirring occasionally, and cook for about 10 minutes until tender. Finish by adding fresh parsley, finely chopped.

4. Cook the Sausage: In a separate, larger skillet (this will be used for the pasta), pour another drizzle of olive oil and add the sausage. Sauté the sausage for about 5 minutes, ensuring it’s well browned and cooked through.

5. Cook the Pasta: In the meantime, bring a large pot of salted water to a boil and add the fusilli pasta. Cook until al dente, about 8-10 minutes, depending on the package instructions.

6. Combine the Pasta and Sauce: Once the pasta is cooked, drain it, reserving a bit of the pasta water. Add the cooked fusilli to the skillet with the sausage and zucchini. Stir to combine, adding a splash of the reserved pasta water if needed to help mix everything smoothly.

7. Finish and Serve: Remove the skillet from heat, then stir in the grated Pecorino Romano cheese, allowing it to melt into the pasta. Drizzle a little extra virgin olive oil over the top for added flavor, and season with salt and freshly ground black pepper to taste.

Serve your pasta hot, garnished with additional parsley or cheese, if desired. Enjoy this vibrant, savory dish perfect for any day of the week!