Careme

Instructions

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1. 1.

   Dice 1 lb Roma tomatoes, cut 1 lb zucchini into ½-inch half-moons, and mince 2 garlic cloves.

2. 2.

   Remove the casings from 8 oz mild Italian chicken sausage and crumble the sausage. It is already seasoned, so do not presalt it.

3. 3.

   Bring 2 quarts water to a boil in a pot. Stir in 2 tablespoons plus 2 teaspoons Morton kosher salt.

4. 4.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook, breaking it into small pieces, for 6–8 minutes, until it reaches 165°F.

5. 5.

   Add 6 oz penne to the boiling water and cook until just shy of al dente, following the package timing. Before draining, reserve ½ cup pasta water.

6. 6.

   Add the prepared zucchini and ½ teaspoon Morton kosher salt to the sausage skillet. Cook for 4–5 minutes, stirring occasionally, until lightly browned and nearly tender.

7. 7.

   Add the prepared tomatoes and garlic with ¼ teaspoon Morton kosher salt. Cook for 4–5 minutes, stirring, until the tomatoes soften into a chunky sauce.

8. 8.

   Add the drained penne to the skillet. Toss for about 1 minute, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta. Divide between two bowls and serve.

Want more detail? See the temperature guide.