Linguini with Sausage and Zucchini

“Pasta with.”  About twice a month we have what I’ve come to call “Pasta with” for dinner.  Sometimes it is spaghetti with cheap canned sauce.  Sometimes it is tortellini with pesto.  In the summer, it’s often bow tie pasta with fresh tomatoes, a bit of olive oil, and torn basil.  Winter begs for pasta with Sunday Gravy.  In order to accommodate the preferences in the household, the pasta is drained in the colander and the “with” is in a skillet or bowl nearby.  Everyone gets as much pasta and much topping as desired.

But then, I was watching a bit of Lidia on the local public TV station. Lidia doesn’t seem to do pasta with, but does pasta in.  Long story short, I’ve been playing with ingredients, proportions and timing for a few months now and have finally found the perfect weeknight dish.  One, it is really tasty.  Two, the timing is, dare I say, perfect.  Put the water on the stove, get the skillet heating, prep the veggies and sausage, start cooking the pasta at the same time as the other ingredients, and both finish at the exact same time.  Bon Appetit.

Ingredients:

  • 1 lb linguine
  • 2 hot Italian sausages, casings removed,
  • 1/2 lb medium shrimp, shells and veins removed
  • 1 medium zucchini, quartered lengthwise and cut into 1/2 in pieces
  • 2 Roma tomatoes, seeded and diced
  • 2 garlic cloves, finely diced
  • 2 TBS Parmesan cheese, grated

Directions:

  1. Set pot of water and pan on medium – high heat while ingredients are being prepped.
  2. When water is boiling, set pasta in water.
  3. Add sausage to pan, and cook for 3 minutes, stirring to prevent burning.  Add tomatoes, and stir for 1 minute.  Add zucchini, and let set for 2 minutes.  Add 3 ladles of pasta water to the pan, followed by the garlic.  Let cook another 2 minutes.  Add shrimp and stir the mixture gently.
  4. Drain pasta in a colander.  The shrimp should be a bit translucent in the middle, but go ahead and add the pasta to the pan.   Using tongs, gently mix the sausage and vegetables into the pasta.  The pasta will absorb the liquid in the pan.
  5. Plate and top with a bit of Parmesan if desired.

Notes:

  • This recipe / technique has been tried and tried again at home.  Finally I came upon the correct timings, ingredients, and flavors. Enjoy!
  • Yes, this was tried with wine, but I found that the wine and sausage were just not a lovely pair.
  • Adding the tomatoes at the start was a stroke of perfect luck!  They add into the flavor, aroma, and color of the dish in the most beautiful way.
  • Mmmmmm, finely diced garlic in pasta broth.  Heaven!
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