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 half-moons. Dice 8 oz Roma tomatoes, mince 2 garlic cloves, and tear 1/4 oz fresh basil, keeping them separate.

2. 2.

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

3. 3.

   Bring 2 quarts water to a boil in a pot. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook for 5–7 minutes, breaking it into bite-size crumbles, until lightly browned. Transfer to a plate, leaving the oil and drippings in the skillet.

4. 4.

   Add the zucchini to the skillet and cook for 5–6 minutes, stirring occasionally, until golden in spots. While it cooks, add 2 tablespoons plus 1/4 teaspoon fine sea salt and 6 oz dry penne to the boiling water. Cook the pasta for the package’s al dente time, stirring occasionally.

5. 5.

   Add the minced garlic to the zucchini and stir for 30 seconds. Add the diced tomatoes, the remaining 3/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Return the sausage and its juices to the skillet. Reduce the heat to medium and simmer for 6–8 minutes, stirring occasionally, until the tomatoes form a chunky sauce and the sausage reaches 165°F.

6. 6.

   Reserve 1/4 cup pasta cooking water, then drain the penne. Add the pasta and reserved water to the skillet and toss over medium heat for 1–2 minutes, until glossy and lightly coated. If needed, loosen with 2 tablespoons unsalted hot water.

7. 7.

   Remove from the heat and fold in half the prepared basil. Divide between two shallow bowls and scatter the rest of the basil over the top.

Want more detail? See the temperature guide.