Careme

Instructions

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1. 1.

   Cut 12 oz zucchini into 1/2-inch half-moons, halve 8 oz cherry tomatoes, and mince 2 large garlic cloves (about 1/4 oz).

2. 2.

   Remove the casings from 8 oz chicken sausage and break the meat into small pieces. Do not add salt to the already-seasoned sausage.

3. 3.

   Bring 1.5 liters water to a boil in a medium pot. Add 5 teaspoons fine table salt and 6 oz dry penne. Cook according to the package timing until just al dente, stirring frequently. Before draining, reserve 1 cup pasta water. Cook the skillet components while the pasta cooks.

4. 4.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 5–7 minutes, breaking it into bite-size crumbles, until browned and cooked through to 165°F. Transfer to a plate, leaving the oil and drippings in the skillet.

5. 5.

   Add the prepared zucchini and 3/4 teaspoon fine table salt to the skillet. Spread into a single layer and cook for 5–6 minutes, turning occasionally, until golden in spots but still slightly firm. This modest vegetable seasoning accounts for the salty sausage and pasta water.

6. 6.

   Add the prepared garlic, 1/2 teaspoon dried oregano, and 1/4 teaspoon ground black pepper; stir for 30 seconds. Add the prepared tomatoes and cook for 4–5 minutes, stirring and pressing some of them with a spoon, until their juices form a chunky sauce.

7. 7.

   Return the cooked sausage to the skillet. Add the drained pasta and 1/4 cup reserved pasta water. Toss over medium heat for 1–2 minutes until glossy and well coated, adding more reserved pasta water 1 tablespoon at a time only if needed.

8. 8.

   Divide between two shallow bowls, arranging some browned zucchini, sausage crumbles, and bright tomatoes on top.

Want more detail? See the temperature guide.