Today, a super delicious first course: pasta with sausage, zucchini, and tomatoes, full of colors and very appetizing!
I first prepared a base of sautéed onions and garlic, and I added a pinch of chili pepper, but feel free to add more if your stomach enjoys and tolerates spiciness!
Choose the type of sausage you prefer, even the salamella if you like, I used the local Bologna variety, which I find very tasty!
Which zucchini or zucchinis to choose? Well, we know that the dark green variety is more watery and bitter, so I would opt for the light green, but … I leave the final choice to you!
Anyway, if you’re on a diet and want a “draining” zucchini… well, it’s time for the dark ones, okay?!
P.S. I bought tomatoes at IperNova thinking I was getting plumper “datterini”, but I discovered a new (at least for me) variety: the oblong cherry tomatoes red Dum Dum which I didn’t know existed! They have a thicker skin and are very juicy and sweet, and with the rustic, peppery sausage I used in this dish of sausage and zucchini, I liked them a lot…
I also suggest these other very appetizing first courses with sausage:
LASAGNE WITH PUMPKIN AND SAUSAGE
TASTY CROSTINI WITH SAUSAGE AND STRACCHINO
PASTA WITH SAUSAGE, ZUCCHINI, AND TOMATOES
The kitchen of ASI
- Difficulty: Very easy
- Cost: Cheap
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10 oz sausage
- 1 1/2 white onion
- 3 tbsp extra virgin olive oil
- 1 chili pepper
- 1 clove garlic
- 2 tbsp tomato paste
- 10.5 oz pasta
- 1 zucchini
- 4.4 oz oblong Dum Dum tomatoes
- 1 1/2 glass dry white wine
- 1 1/2 glass water
- to taste Parmigiano Reggiano DOP (grated)
- to taste basil (fresh)
- to taste basil
- to taste salt
- to taste pepper
Preparation
• In a large saucepan, pour in the olive oil and once hot, add the chopped garlic and onion.
Let them brown for a few minutes and then remove the garlic clove.
• Now add the crumbled sausage, but not too finely, stirring the mixture.
Continue cooking for 5/6 minutes, then add the dry white wine and let the alcohol evaporate.
• Add to the mixture the tomato paste and the halved red oblong Dum Dum tomatoes.
Cover the pan and pour in the water.
Now continue cooking for 10 minutes, adding the zucchini cut into wedges after 5 minutes to avoid them becoming too soft.
• In the meantime, cook the pasta as usual in boiling salted water.
Drain the short pasta al dente and add it directly to the saucepan along with grated parmesan to taste.
• Plate the dishes and serve the tasty pasta with sausage, zucchini, and tomatoes steaming hot with a few leaves of fresh basil!
Enjoy your meal!
Annalisa
