Ingredients Jump to Instructions ↓

  1. 4 tablespoons extra-virgin olive oil

  2. 1 pound sweet Italian sausage , no casings

  3. 1 pound zucchini , cut into half-moons

  4. 1 pound summer squash, cut into half-moons

  5. 1 onion , thinly sliced

  6. 1/4 cup diced red pepper

  7. 1/4 cup chopped fresh basil leaves, plus sprigs, for garnish Salt and pepper

  8. 1 pound fresh pappardelle Essence, for garnish

Instructions Jump to Ingredients ↑

  1. 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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