Food Network: Zucchini and Squash Pasta with Sweet Italian Sausage and Pappardelle

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Zucchini and Squash Pasta with Sweet Italian Sausage and Pappardelle
Recipe courtesy Emeril Lagasse, 2006

Ingredients
4 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, no casings
1 pound zucchini, cut into half-moons
1 pound summer squash, cut into half-moons
1 onion, thinly sliced
1/4 cup diced red pepper
1/4 cup chopped fresh basil leaves, plus sprigs, for garnish
Salt and pepper
1 pound fresh pappardelle
Essence, for garnish

Instructions
In a large stockpot over high heat, bring 4 quarts of salted water to a
boil. Add 2 tablespoons olive oil. In a large saute pan over medium high heat, add remaining 2

tablespoons olive oil and sausage. Cook until sausage is browned, about 6 minutes. Add zucchini,
squash, onions, red pepper and 1/4 cup chopped basil and cook for 4 to 5 minutes, or until the
squash has begun to caramelize. Season with salt and pepper. Add pasta to the boiling water and cook
until just al dente, about 1 minute. Drain reserving 1/2 cup pasta water.

Pour cooked pasta and 1/2 cup pasta water into the sausage sauce. Garnish with basil sprigs and
Essence.