Careme

Instructions

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

1. 1.

   Trim 12 oz zucchini and slice into 1/2-inch half-moons. Dice 8 oz Roma tomatoes, keeping their juices. Tear 1/4 cup loosely packed basil leaves.

2. 2.

   Remove the casings from 8 oz mild Italian chicken sausage, if present, and break the meat into bite-size pieces. No additional salt is needed for the preseasoned sausage.

3. 3.

   Heat 1 tablespoon olive oil in a wide, heavy pot over medium-high heat. Add the prepared sausage and cook for 5–7 minutes, breaking it into small chunks, until browned and the largest pieces reach 165°F. Transfer to a bowl, leaving the cooking fat in the pot.

4. 4.

   Add the prepared zucchini to the pot. Cook for 3–4 minutes, stirring occasionally, until lightly browned but still firm. Transfer to the bowl with the sausage.

5. 5.

   Reduce the heat to medium. Add 2 teaspoons diced garlic and stir for 30 seconds. Add the prepared tomatoes and their juices; cook for 2 minutes, scraping up the browned bits.

6. 6.

   Add the following to the tomato mixture:

   • 6 oz dry penne
   • 2 cups hot water
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Bring to a lively simmer, then reduce the heat to medium-low. Simmer uncovered for 12–15 minutes, stirring frequently, until the pasta is almost tender. If the pot becomes dry before the pasta softens, add hot water 2 tablespoons at a time. The modest salt addition accounts for the seasoned sausage and the cooking liquid staying in the dish.

7. 7.

   Return the sausage and zucchini, including any collected juices, to the pot. Simmer for 2–3 minutes, stirring, until heated through and the pasta is al dente. The sauce should lightly coat the penne; loosen with 2 tablespoons hot water if needed.

8. 8.

   Remove from the heat and fold in the torn basil. Divide between two shallow bowls, arranging some browned zucchini and sausage on top.

Want more detail? See the temperature guide.