Careme

Instructions

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

1. 1.

   Put a large pot containing 2 quarts of water over high heat. Prepare the vegetables and herbs:

   • 12 oz zucchini, trimmed and cut into 1/2-inch half-moons
   • 8 oz Roma tomatoes, cut into 1/2-inch pieces
   • 2 garlic cloves, peeled and minced
   • 1/4 oz fresh basil, leaves torn and tender stems finely chopped
2. 2.

   Remove any casings from 8 oz chicken sausage. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook for 6–8 minutes, breaking it into bite-size crumbles, until browned and the largest pieces reach 165°F. Transfer to a plate, leaving the oil and drippings in the skillet. The sausage is already seasoned, so do not presalt it.

3. 3.

   When the water boils, add 2 tablespoons plus 1/4 teaspoon fine sea salt, then 6 oz dry penne. Cook for 1 minute less than the package’s al dente timing, stirring occasionally. Reserve 1/2 cup pasta water before draining; continue cooking the vegetables while the pasta boils.

4. 4.

   Add the prepared zucchini to the sausage skillet and spread it out. Cook over medium-high heat for 5–6 minutes, turning occasionally, until golden but still slightly firm.

5. 5.

   Add the prepared garlic and cook for 30 seconds. Stir in the prepared tomatoes, 3/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Cook for 4–5 minutes, stirring occasionally, until the tomatoes soften into a chunky sauce. This vegetable seasoning is slightly reduced to account for the sausage and salted pasta water.

6. 6.

   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 lightly coated; add up to another 1/4 cup reserved pasta water if needed to loosen the sauce.

7. 7.

   Remove from the heat and fold in half the prepared basil. Divide between two shallow bowls, arranging some golden zucchini and sausage on top, and finish with the other half of the basil.

Want more detail? See the temperature guide.