October 25, 2011

fall pasta.

this has quickly become one of my favorite go-to dishes. 
bucatini with turkey sausage and zucchini.
found it this summer in real simple magazine (love) and have been making it quite often since.
great steaming hot for dinner or cold the next day for lunch.
i highly suggest!
  • 12 ounces bucatini or spaghetti
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 pound Italian-style turkey sausage links, casings removed
  • 1 pound zucchini and/or summer squash (about 4), thinly sliced
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • kosher salt and black pepper
  • 1/2 cup grated Parmesan (2 ounces), plus more for serving
  • 1/4 cup fresh oregano leaves
1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
2. Meanwhile, in a large skillet, heat 1 teaspoon of the oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 10 to 12 minutes. Transfer to a plate.
3. Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Add the zucchini and/or squash, onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until the vegetables are golden and very tender, 15 to 18 minutes (reduce heat if the pan begins to darken).
4. Toss the pasta with the sausage, vegetables, Parmesan, oregano, and ¼ cup of the reserved cooking water (add more cooking water if the pasta seems dry). Serve with additional Parmesan.
p.s. i highly suggest fresh manchego instead of parmesan and fontina, spinach chicken sausage (TJ's) was a great alternative too.

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