Pasta With Zucchini & Caldarello Sausage

Pasta With Zucchini & Caldarello Sausage

Ingredients:

• 3 Tablespoons Olive Oil, Divided
• 1 Pound Italian Sausage (I Recommend Caldarello!), Meat Removed From Casings
• 1 Pound Zucchini, Trimmed & Sliced
• 1 Medium Onion, Peeled & Diced
• 4 Cloves Garlic, Minced
• 1/3 Cup Fresh Parsley Leaves, Chopped
• Salt & Pepper
• 1/2 Teaspoon Red Pepper Flakes
• 3/4 Pound Pasta Of Choice

To Serve:

• Grated Pecorino Romano Cheese

Directions:

• In a large skillet, heat one tablespoon of oil over medium heat, and cook the sausage meat, breaking it up with two forks as it cooks.
• Cook the meat until it is completely cooked and beginning to brown, about 10 minutes.
• Transfer the meat to a dish and empty out any fat.
• Add the remaining two tablespoons of oil to the skillet and add the zucchini and onions and cook over medium heat until the vegetables are golden brown and tender, stirring occasionally, about 15 minutes.
• Add the garlic and cook another minute or two.
• Return the meat to the skillet, and season with parsley, salt, pepper, and pepper flakes.
• While the vegetables are cooking, bring a large pot of lightly salted water to a boil.
• Cook the pasta according to package instructions until it is “al dente”.
• Drain the pasta, reserving a small cup of pasta water, then return the pasta to the pot.
• Over high heat, toss the pasta with the sausage and zucchini mixture, adding a little of the pasta water to loosen the “sauce”.
• Serve in individual bowls, topped with a spoonful of the grated cheese.

To learn more about how to cook Traditional Peranakan Food here.