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Ziti with Sausage and Zucchini
Martin Family, Holmdel, NJ
“We grow our own zucchini and this recipe is a great way to utilize it. Plus, my kids love sausage. If you have fresh tomatoes to use, even better!”
Ceil Martin
INGREDIENTS Serves 4
12 ounces Italian sausage, casings removed and meat crumbled
3 medium zucchini, each halved lengthwise and cut into 1⁄4-inch-thick slices
1⁄4 teaspoon ground black pepper
Salt (optional)
1 (28-ounce) can whole plum tomatoes (or 10 to 12 peeled fresh plum tomatoes)
1 pound ziti, macaroni or spa- ghetti, cooked until al dente
Grated Parmesan cheese (op- tional)
PREPARATION
1. Heat a large nonstick skillet over medium heat. Add
the sausage and cook until browned. Transfer the sau- sage to a bowl, discarding all but 1 tablespoon of the fat in the skillet.
2. Add the zucchini, pepper and salt, if using, and cook until zucchini is gold- en-brown, about 5 minutes. Transfer to a plate.
3. Add the tomatoes to the pan, raise the heat to medi- um-high and bring to boil. Lower heat to medium-low, return the zucchini to the pan and cook until tender, about 5 minutes. Return
the sausage to the pan and simmer 5 minutes more.
4. In a large bowl, combine the sauce with the cooked pasta and sprinkle with cheese, if desired.
128 – TASTE OF HOME