Zucchini and Squash Pasta with Sweet Italian Sausage and Pappardelle

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OMG!! I love this dish! Family went crazy for the pasta, veggies, and I added Spicy Italian Sausage. Also, added just a hit of parmasan & muenster cheese to top it off. Be creative I say!!

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As it reads, this recipes deserves 3 stars. Add 3T of chopped fresh garlic to the sausage when it's cooking along with 1T of red pepper flakes and once you add the veggies allow everything to cook for 15 mins (at least and now you have a 4 star dinner! Also, I used sweet Turkey sausage!

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Great way to use my fresh zucchini and summer squash. I used hot sausage instead of sweet and it came out great! Even my five year old gobbled it up!

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I found this recipe after my husband brought home a grocery bag stuffed with zucchini and summer squash. After reading some of the reviews, I added garlic and red pepper flakes while I was browning the sausage. I also couldn't resist grating fresh parm on the finished product. I had to substitute egg noodles for pappardelle, because I couldn't find any at my grocery store. Turned out yummy nonetheless! The sweet sausage is good, but I might try using a hot version instead (just my taste. I'd make this again!

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I tweaked the recipe by adding some hot pepper flakes and freshly grated parmasean cheese. My husband asked for it again. I had been surfing recipies to use of some sweet italian sausage and had plenty of summer squash and fresh basil. I halved the recipe and when heavier on the sausage.

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Fresh basil and garlic should be added during prep.

Parmesan Cheese makes an excellent addition right before serving.

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I made mine with alfredo noodles instead. I agree that it needed a little something for an extra kick. I had to add a lot of salt at the end. I'll take some of the readers advice on modifications if I make it again in the future. Having said that, we had no left overs. Very good.

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Everyone in my family loved this...even the ones who claimed they hated zucchini. I made it with a few modifications, but still it was fabulous...here is what I did....used a pound of dry rotini pasta, used a little less pepper, no yellow squash...just all zucchini....added a little more olive oil to keep it moist, gave it a bam of pecorino romano cheese and used 5 of those frozen little cubes of basil (I didn't have fresh..... May try it next time with half and half of sweet and hot sausage...

Excellent!

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I was trolling the internet for a recipe like one I threw together in the kitchen, featuring sausage, squash and peppers, to see what professional chefs might have done with it.
Mine was not so bland. I used quite a bit of garlic, green pepper and roasted red peppers, and Roma tomatoes, in addition to Emeril's ingredients, and served it with brown rice instead of as a pasta dish. Lots of ground pepper, too. Even better the second day, when the flavors have had a chance to meld.

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I made this tonight and agree with some of the other reviews that, as written, the meal is rather tasteless.

I didn't have pappardelle at my local store, but used campanelle and it worked out quite well. Basically this pasta is about 1 inch thick ribbons that are wrapped into small spiral. Worked well and the sauce really filled the gaps in the pasta.

The red peppers at my local grocery store looked pretty lousy, so I used green peppers. It sweeten it, I mixed in a little sugar to the diced pepper.

I also added garlic. Maybe a six cloves.

Lastly, on the sauce front, I took about a cup of the pasta water and mixed in about 2 tablespoons of sri-racha. It worked. Gave it just enough kick...