Sunday, June 26, 2011

Mostaccioli with Sausage and Zucchini

This dish is truly so light and versatile.  You can make it with beef or sausage.  I preferred the Italian sausage since it has some mild spice added to it.  Ever since I started making my own marinara sauce, I think its super easy, fast and delicious. I also added some shredded basil to give the extra flavor.  With such few ingredients, I think its such a wonderful dish.

Source:  Good Housekeeping - Light and Healthy Cookbook


1 package Ziti Rigate or Mostaccioli pasta
12 ounces sweet Italian-sausage links, casing removed
3 medium zucchini, each cut length-wise in half, then cut crosswise into 1/4 inch thick slices
1/4 tsp salt
1/4 tsp ground black pepper
1 can (28 oz) whole plum tomatoes
grated Parmesan cheese, optional


In large saucepot, cook pasta as label directs,  Drain; return pasta to saucepot and keep warm.

Meanwhile heat nonstick 12 inch skillet over medium high heat. Add sausage meat and cook, stirring frequently to break up sausage, until browned about 5 minutes. Transfer sausage to bowl.

Discard all but 1 tbsp sausage drippings from skillet ( in the sausage that I used there was no fat leftover so I added about 1 tbsp of olive oil).  Add zucchini, salt and pepper and cook, stirring occasionally, until zucchini is golden, about 5 minutes.  Stir in tomatoes with their juices; heat to boiling, breaking up the tomatoes with side of spoon.  Return sausage to skillet.  Reduce heat to low; cover and simmer 5 minutes longer.

Add sausage mixture to pasta in saucepot; toss well.  Serve with grated parmesan cheese if you like.

No comments:

Post a Comment