- 2
Ingredients
- 3 medium zucchin,trimmed,halved lenghtwise
- 1 tablespoon olive oil
- 1/2 lb hot Italian sausage,casing removed
- 1 onion,chopped
- Salt & freshly ground pepper
- 1 cup whipping cream
- 1 teaspoon dried oregano,crumbled
- 1/2 lb Fontina cheese,grated
- 1/2 lb penna or other tubular pasta
Preparation
Step 1
Peheat to 375*.Grease 2 1/2 to 3-quart deep casserole .Cut each zucchini half in thirds lengthwise,then crosswise into 1 1/2-inch long pieces.Heat oil in heavy large skillet over medium heat.Add sausage and cook until no longer pink,breaking up with fork.Transfer to bowl using,slotted spoon.Add onion to skillet and cook until beginning to soften,stirring occasionally,about5 minutes.Add zucchini,season with salt and pepper and saute until almost tender,about 8 minutes.Return sausage to skillet.Add cream and oregano and bring to boil.Add half of Fontina cheese to sauce and stir just until melted.Meanwhile,cook pasta in large pot of boiling salted water,stirring occasionally,until just tender but still firm to bite.Drain well.Return to pot.Add sauce andstir to coat.Taste ans adjust seasoning.Transfer to prepare casserole.Top with remaing cheese.(Can be prpareed 1 day ahead.Cover and refrigerate.Bring to room tenperature before continuing)Bake until heated through,about 15 minutes.Serve hot.