Careme

Instructions

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1. 1.

   Trim 12 oz zucchini, halve lengthwise, and cut into 1/2-inch half-moons. Dice 8 oz Roma tomatoes and thinly slice 2 garlic cloves, keeping each ingredient separate.

2. 2.

   Remove the casings from 8 oz Italian chicken sausage, if present, and break the meat into bite-size pieces. Do not add salt; the sausage is already seasoned. Wash your hands and any utensils that touched the raw sausage.

3. 3.

   Bring 2 quarts water to a boil in a medium pot. Add 2 tablespoons plus 1/4 teaspoon fine sea salt, then 6 oz dry penne. Cook according to the package directions until just shy of al dente. Before draining, reserve 1 cup pasta water.

4. 4.

   Meanwhile, heat 1 teaspoon 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.

5. 5.

   Add the remaining 2 teaspoons olive oil to the skillet, followed by the prepared zucchini and 1/2 teaspoon fine sea salt. Spread into one layer and cook for 5–7 minutes, turning occasionally, until golden but still slightly firm.

6. 6.

   Add the sliced garlic and stir for 30 seconds. Add the diced tomatoes, the remaining 1/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Cook for 4–5 minutes, stirring and scraping up the browned bits, until the tomatoes soften into a chunky sauce.

7. 7.

   Return the cooked sausage to the skillet. Add the drained penne and 1/4 cup reserved pasta water. Toss over medium heat for 1–2 minutes, until the pasta is al dente and coated in sauce. If dry, add additional reserved pasta water 1 tablespoon at a time.

8. 8.

   Tear 1/4 oz fresh basil. Remove the skillet from the heat and fold in most of the torn basil. Divide the pasta between two shallow bowls, distributing the sausage and vegetables evenly, and finish with the rest of the basil.

Want more detail? See the temperature guide.