Careme

Instructions

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1. 1.

   Trim 12 oz zucchini and cut into 1/2-inch half-moons. Dice 8 oz Roma tomatoes, keeping their juices.

2. 2.

   Thinly slice 3 garlic cloves. Tear 1/4 oz fresh basil, keeping it separate from the garlic.

3. 3.

   Remove the casings from 8 oz chicken sausage if present. The sausage is already seasoned, so do not presalt it.

4. 4.

   Bring 2 quarts water to a boil in a pot. Add 2 tablespoons fine sea salt, then 6 oz dry penne. Cook according to the package directions until just al dente. Before draining, reserve 3/4 cup pasta water. Make the sauce while the pasta cooks.

5. 5.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and break into bite-size pieces. Cook for 6–8 minutes, stirring occasionally, until browned and the largest pieces reach 165°F. Transfer to a plate, leaving the drippings in the skillet.

6. 6.

   Add the prepared zucchini to the skillet with 1/2 teaspoon fine sea salt. Cook for 5–6 minutes, stirring occasionally, until golden but still slightly firm. This modest salt addition accounts for the seasoned sausage and salted pasta water.

7. 7.

   Add the sliced garlic and cook for 30 seconds. Stir in the diced tomatoes with their juices and 1/4 teaspoon ground black pepper. Cook for 4–5 minutes, stirring and lightly crushing the tomatoes, until they form a chunky sauce.

8. 8.

   Return the cooked sausage to the skillet. Add the drained pasta and 1/4 cup reserved pasta water. Toss over medium heat for 1–2 minutes until glossy; if needed, add more reserved pasta water 1 tablespoon at a time. Fold in the torn basil off the heat.

9. 9.

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

Want more detail? See the temperature guide.