Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Bring 2 quarts of water to a boil in a large pot. Meanwhile, trim 12 ounces zucchini and cut into 1/2-inch half-moons. Dice 8 ounces Roma tomatoes and mince 2 large garlic cloves.

2. 2.

   Remove any casings from 8 ounces chicken sausage and break it into bite-size pieces. Do not add salt to the already-seasoned sausage.

3. 3.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 6–8 minutes, breaking it into small chunks, until browned and the largest pieces reach 165°F. Transfer to a plate, leaving the drippings in the skillet.

4. 4.

   Add 2 tablespoons plus 1/4 teaspoon table salt to the boiling water, then add 6 ounces penne. Cook until just al dente according to the package timing, stirring occasionally. Reserve 1/2 cup pasta water before draining; cook the vegetables while the pasta boils.

5. 5.

   Add the prepared zucchini to the hot skillet and spread into a single layer. Cook for 5–6 minutes, turning occasionally, until golden in spots but still firm.

6. 6.

   Add the following to the zucchini:

   • The prepared tomatoes
   • The minced garlic
   • 1/2 teaspoon dried herbes de Provence
   • 1/4 teaspoon ground black pepper
   • 1/2 teaspoon table salt

   Cook over medium heat for 6–8 minutes, stirring occasionally, until the tomatoes soften into a chunky sauce. The modest vegetable seasoning accounts for the seasoned sausage and salted pasta.

7. 7.

   Return the cooked sausage to the skillet and add the drained penne with 2 tablespoons reserved pasta water. Toss over medium heat for 1–2 minutes until glossy and hot, adding another 2 tablespoons reserved pasta water only if needed to loosen the sauce.

8. 8.

   Divide between two shallow bowls, arranging some browned zucchini and sausage on top, and serve immediately.

Want more detail? See the temperature guide.