Summer is my time to try new recipes. I've got more time to experiment and so many of the ingredients I like best are at their peak of freshness. I'm really excited about this one from Sunset Magazine.
12 oz. fettuccine
1 tbsp. olive oil
1 lb. mild or hot Italian sausages, casings removed and broken into 1/2 in chunks
2 tbsp. minced garlic
1/2 cup sliced onion
1 lb. zucchini, sliced
2 medium tomatoes, cut into chunks
1/2 tsp. freshly ground black pepper
2/3 cup freshly shredded parmesan cheese
Cook pasta according to package directions. Drain, return to pot, and set aside.
In large nonstick frying pan, heat oil over high heat. Add sausage and cook, stirring often, until cooked through, about 5 minutes. Transfer sausage to a place and set aside. In the same pan over high heat, cook garlic, onion, and zucchini until starting to brown, about 4 minutes. Stir in tomatoes, pepper, and reserved sausage and cook until heated through, about 3 minutes.
Combine sausage mixture with reserved pasta and transfer to a large serving bowl. Sprinkle with parmesan, reserving some for adding as you eat.
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