Zucchini and Squash Pasta with Sweet Italian Sausage and Pappardelle

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

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
Directions

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.


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