- 4
Ingredients
- 3 T. butter
- 1/2 onion, chopped
- 8 oz. pork sausage (not Italian)
- 12 oz. zucchini
- salt
- 1 lb. fresh tomatoes
- 1 lb. fusilli or rotini pasta
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
Preparation
Step 1
For pasta, in pot bring 6 quarts water to boil over high heat. Combine butter and onion in skillet; saute over medium-high heat until onion just begins to turn golden, 5 minutes. While onion is sauteing, remove casing from sausage; break into pieces. When onion is golden, add sausage to skillet.
Cook sausage stirring often, until browned, 2-3 minutes. Meanwhile, trim zucchini; cut into quarters lengthwise, then cut across into 1/2" chunks. When sausage is lightly browned, add zucchini. Season with 1/4 t. salt; cook until zucchini begins to brown and is tender, 6-8 minutes.
While zucchini is cooking, peel and coarsely chop tomatoes. When zucchini is ready, add tomatoes. Season with 1/4 t. salt; cook until most of liquid tomatoes release has evaporated, 8-10 minutes. When tomatoes are halfway done, add 2 T. salt to boiling water. Add fusilli; stir well. Cook until al dente. When pasta is done, drain. Toss with sauce and cheese. Serve immediately.