Pasta with zucchini and sausage is a rather traditional dish, made delicate by the taste of zucchini, but with an extra kick from the bold flavor of the sausage. Perfect for a family lunch or with friends.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz Trombetta zucchini
- 10 oz Tomatoes
- 10 oz Sausage
- 10 oz Half Penne Rigate
- 2 Round spicy chili peppers (with tuna and olives)
- to taste Black pepper (ground)
- to taste Fine salt
- 3 tablespoons Parmigiano Reggiano (grated)
Preparation
Wash the zucchini thoroughly and dice them.
Wash the tomatoes, peel them, and cut them into small cubes.
In a pan with a little oil, sauté the chili peppers with the tuna cut into small pieces.
Add the tomatoes and cook for a few minutes, then add the diced zucchini, a pinch of salt, pepper, and cook for about 30 minutes, adding a little water when the mixture dries. The zucchini should remain crunchy.
In another pan, sauté the sausage without the skin, breaking it down as much as possible with a fork. Add it to the zucchini mixture and let it simmer.
Bring a large pot of water to a boil, add a teaspoon of coarse salt, and the pasta.
Drain it with a slotted spoon at least 3 minutes before the cooking time and put it in the pan with the sauce, let it blend, and if too dry, add some cooking water.
Before serving, sprinkle with grated Parmigiano Reggiano and ground black pepper.
Notes
I used half penne pasta, but you can use any type of short pasta.
I love trombetta zucchini, but if you don’t have them, you can use any type of zucchini.
For other recipes with sausage:
Baked pasta with cauliflower and sausage
Schiaffoni with sausage
Pasta, sausage, beans, and bean cream
Penne rigate with spicy sausage, saffron, and cream
