Careme

Instructions

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1. 1.

   Dice 12 ounces zucchini and 12 ounces Roma tomatoes; mince 2 garlic cloves. Remove the casings from 8 ounces chicken sausage and break the meat into small pieces.

2. 2.

   Bring 2 quarts water to a boil. Add 2 tablespoons plus 1½ teaspoons Morton kosher salt, then 6 ounces whole-wheat rotini. Cook until al dente, about 9–11 minutes. Reserve ¼ cup pasta water before draining.

3. 3.

   Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Add 2 tablespoons plain dry breadcrumbs and stir until golden, about 2–3 minutes. Transfer to a small bowl.

4. 4.

   Add 2 teaspoons olive oil and the prepared sausage to the skillet. Cook, breaking it up, until browned and the sausage reaches 165°F, about 7–8 minutes. Transfer to a plate.

5. 5.

   Add the prepared zucchini to the skillet and cook until lightly browned, about 5 minutes. Add the prepared tomatoes and garlic with ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes, and ½ teaspoon Morton kosher salt. Cook until the tomatoes soften, about 4 minutes.

6. 6.

   Return the sausage to the skillet. Add the drained pasta and 1 teaspoon red wine vinegar; toss for about 2 minutes, adding up to 2 tablespoons reserved pasta water if needed to coat the pasta.

7. 7.

   Divide between two bowls and scatter the toasted breadcrumbs over each serving.

Want more detail? See the temperature guide.