Careme

Ingredients

• Premio Sweet Italian Sausage Links - 16 Oz 12 oz, casings removed 3.99
• Green Zucchini Squash 1 lb, halved lengthwise and sliced 1.00
• Signature Select White Sliced Mushrooms - 8 Oz 8 oz 1.99
• Red Bell Pepper 1, thinly sliced 1.99
• Yellow Onion 1 medium, thinly sliced 1.12
• Red Roma Tomato 12 oz, chopped 0.75
• Basil Hydroponic Prepacked 2 tablespoons, sliced 3.99
• Garlic 3 cloves, minced 0.89
• Dry pasta 6 oz, such as penne or rigatoni
• Pantry olive oil 1 tablespoon
• Pantry red pepper flakes pinch, optional
• Pantry dried oregano 1 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste
• Pantry grated Parmesan 2 tablespoons, optional

Instructions

1. Bring a pot of salted water to a boil for 6 ounces pasta. While the water heats, halve and slice 1 pound zucchini, slice 1 red bell pepper and 1 medium onion, chop 12 ounces Roma tomatoes, mince 3 garlic cloves, and slice 2 tablespoons basil.
2. Cook the 6 ounces pasta until just shy of al dente. Reserve 1 cup pasta water, then drain.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 12 ounces sweet Italian sausage with casings removed and cook, breaking it into bite-size crumbles, until browned and cooked through, about 6 to 7 minutes. Transfer the sausage to a plate, leaving the flavorful fat in the pan.
4. Add the sliced 1 medium onion and 1 red bell pepper to the skillet. Cook for 3 minutes until softened at the edges. Add the 1 pound sliced zucchini and 8 ounces sliced mushrooms, season with kosher salt and black pepper, and sauté until the vegetables are tender but still distinct, about 5 minutes.
5. Stir in the 3 minced garlic cloves, 1 teaspoon dried oregano, and a pinch of red pepper flakes if using. Cook for 30 seconds until fragrant. Add the 12 ounces chopped Roma tomatoes and cook 3 to 4 minutes until they break down into a light sauce.
6. Return the browned sausage to the skillet. Add the drained pasta and a splash of the reserved pasta water, tossing until the pasta is glossy and coated. Add more pasta water as needed so the sauce lightly clings rather than looking dry.
7. Turn off the heat and fold in the sliced 2 tablespoons basil. Taste and adjust with more salt and pepper.
8. Plate in shallow bowls, twirling the pasta into a mound and arranging some of the sausage and vegetables on top so the color shows. Finish with 2 tablespoons grated Parmesan if desired and a little black pepper.