Careme

Instructions

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

1. 1.

   Trim 8 oz zucchini and cut into 1/2-inch pieces. Dice 8 oz Roma tomatoes, keeping their juices. Tear 1/4 oz fresh basil and set aside for finishing.

2. 2.

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

3. 3.

   Bring 2 quarts water to a boil in a covered pot. Add 2 tablespoons plus 1/4 teaspoon fine sea salt. While the water heats, begin the sauce.

4. 4.

   Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the prepared sausage and cook for 5–7 minutes, breaking it into bite-size crumbles, until lightly browned.

5. 5.

   Add the prepared zucchini to the skillet and cook for 4 minutes, stirring occasionally, until lightly golden. Add 2 teaspoons fresh diced garlic and stir for 30 seconds.

6. 6.

   Stir the prepared tomatoes and their juices into the skillet with 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper and 1/4 cup water. Use this modest amount of sauce salt because the sausage is seasoned. Reduce the heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally, until the tomatoes become saucy, the zucchini is tender and the sausage reaches 165°F.

7. 7.

   While the sauce simmers, add 6 oz dry penne to the boiling water and cook for the package's al dente time. Reserve 1/2 cup pasta water, then drain.

8. 8.

   Add the drained penne and 2 tablespoons reserved pasta water to the skillet. Toss over medium heat for 1–2 minutes until the sauce coats the pasta, adding more reserved water 1 tablespoon at a time only if needed. Remove from the heat and fold in half the prepared basil.

9. 9.

   Divide between two shallow bowls, distributing the sausage and zucchini evenly. Scatter the rest of the prepared basil over the top and serve.

Want more detail? See the temperature guide.