Skillet Sizzle – Zucchini and Sausage Pasta
Where I found the original recipe(s):
This recipe came to me from either my mother or my sister; I don’t remember which. But I’ve had it quite some time and make it frequently. It is a family favorite and kitchen staple.
What I thought:
What I like best about this dish are the unexpected taste sensations. The four main ingredients – sausage, zucchini, tomatoes and pasta – have such divergent textures and flavors that the combination is truly memorable. Fresh and light, yet comforting and filling. And the smell of the sausage cooking is almost as enjoyable as the dish itself.
This is a particularly convenient recipe in summer when fresh squash and tomatoes are easy to find.
What I’d change:
The recipe calls for two medium tomatoes, chopped; I long ago substituted whole cherry or grape tomatoes. They’re easier to manage and provide sweeter flavor. And while the suggestion is for zucchini or yellow squash (or a combination of both), zucchini adds more color and you usually get more evenly-sized slices.
Zucchini and Sausage Pasta
1 (16-oz.) package smoked sausage, cut in half lengthwise and sliced
1 tablespoon butter
2 medium zucchini, cut in half lengthwise and sliced (can substitute part or all with yellow squash)
1 tablespoon instant minced onion
1/2 teaspoon garlic salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
2 medium tomatoes, chopped (or use 1 package cherry or grape tomatoes – I usually use a 10.5-oz package)
Hot, cooked bow-tie pasta
Brown sausage lightly in large skillet over medium heat, 5 to 10 minutes. Remove sausage; drain grease from skillet. Add butter, zucchini and onion. Cook until zucchini is crisp-tender. Return sausage to skillet; add garlic salt, oregano and pepper, stirring to mix. Add tomatoes and continue cooking until tomatoes soften slightly. Serve over pasta.