Wednesday, May 09, 2012

pasta with sausage, mushrooms, zucchini and tomatoes

This is a fast, easy recipe that you can do with lots of different ingredients - kind of what you have "on hand". It's one of my favorite ways to make pasta since I like pasta with lots of flavor but not heavy on "sauce".
Adapted from a Food Network Magazine recipe
12 ounces pasta (I used orecchiette but you could use almost kind - I also really like cavatappi for this)
2 Tablespoons olive oil
8 ounces fresh sausage, casings removed (I used sweet chicken sausage but you could use chorizo, spicy pork sausage, etc.)
2 green onions (or spring onions), sliced
2 cloves garlic, minced
8 ounces cremini mushrooms, sliced (don't use white mushrooms here - you need the flavor)
1 medium zucchini, medium dice
1 medium yellow squash, medium dice
2 cups cherry tomatoes, halved
1/2 cup chicken broth
1/2 cup freshly grated parmesan

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it begins to brown, about 3 minutes. Add the green onions and cook until softened, about 3 more minutes. Add the garlic, mushrooms, zucchini, squash, 1/2 teaspoon of salt and pepper to taste; cook, stirring occasionally, until the mushrooms start to brown, about 5 minutes. Add the cherry tomatoes and cook until they soften slightly, about 3 more minutes.

Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the broth to the skillet and cook, stirring, about 1 minute. Stir in the pasta and cheese, adding some of the reserved cooking water to loosen, if necessary. Season with salt and pepper. Divide among bowls and top with more cheese and green onions.

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