Creamy Italian Sausage & Zucchini Pasta
The perfect summer pasta!
Servings: 4 people
Ingredients
- 4-5 Roma Tomatoes
- 1/2 lb Hot Italian Sausage
- 1/2 Zucchini thinly sliced
- 1/2 Shallot diced
- 3 Cloves of Garlic diced
- 1/2 cup Whole Milk (or heavy cream)
- 1/3 cup Grated Parmesan
- 1 tsp Salt
- 1 tsp Pepper
- 2 cups Dry Mezzi Rigatoni (or regular rigatoni if you can’t find mezzi)
- 1 Lemon Wedge (optional)
Instructions
- Season tomatoes on a sheet pan with olive oil, salt & pepper. Bake at 425 degrees F for 20-30 minutes. Take out of the oven and discard the tomato skins.
- In a pan over medium heat, add in a drizzle of a neutral, high smoke point oil (like avocado oil or canola oil), and then add sausage to the pan and brown.
- Remove browned meat and set aside, leave the grease in the pan. Add zucchini slices and a pinch of salt into the pan and sauté for about 5 minutes. Remove zucchini from pan and set aside.
- If needed, drizzle in a bit more of and add shallot into the pan. Sauté for 3-5 minutes. Add in garlic and sauté for another 30 seconds.
- Add in the roasted tomatoes to the pan and the liquid from the roasting pan. Stir to combine.
- Add in the cooked sausage and milk and reduce the milk by half.
- Boil pasta per the instructions on the box.
- Turn the heat off of the sauce. Add the cooked noodles directly to the sauce and stir to combine. Add in the parmesan a little at a time and stir until creamy. Add in pasta water if it’s too dry.
- Squeeze a little lemon juice over the top to finish off and serve with even more parmesan!