Zucchini and Squash Pasta with Sweet Italian Sausage and Pappardelle

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1/4 cup diced red pepper
  • 1/4 cup chopped fresh basil leaves, plus sprigs, for garnish
  • Salt and pepper
  • 1 pound fresh pappardelle
  • Essence, for garnish
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Directions

In a large stockpot over high heat, bring 4 quarts of salted water to a boil. Add 2 tablespoons olive oil. In a large saute pan over medium high heat, add remaining 2 tablespoons olive oil and sausage. Cook until sausage is browned, about 6 minutes. Add zucchini, squash, onions, red pepper and 1/4 cup chopped basil and cook for 4 to 5 minutes, or until the squash has begun to caramelize. Season with salt and pepper. Add pasta to the boiling water and cook until just al dente, about 1 minute. Drain reserving 1/2 cup pasta water.

Pour cooked pasta and 1/2 cup pasta water into the sausage sauce. Garnish with basil sprigs and Essence.

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