Julianne Blanch, of Frankfort, created this dish after walking through a farmers market and wanting to capture the taste of a summer garden. She said it is a quick fix for a pasta sauce. The Italian sausage was added so a meat-loving teenage son would eat it. "The sausage and bit of red pepper flakes gives the dish personality," she said.
Summer's Bounty Pasta
4 T. olive oil
1 lb. sweet Italian sausage links, sliced, ¼- to ½-inch chunks
1 c. onion, roughly chopped
2-3 garlic cloves, thinly sliced
1 medium zucchini, sliced medium
1 medium yellow summer squash, sliced medium
½ c. red bell pepper, roughly chopped (optional)
¼ c. white wine
3 c. ripe, fresh tomatoes, roughly chopped
Salt and pepper to taste
1-3 T. sugar, (optional)
Sprinkle of red pepper flakes (optional)
1 lb. chunky pasta such as penne, mostaccioli, bow tie, rotini twists
In a medium skillet over medium heat cook the sausage on both sides in 1 tablespoon of olive oil till richly browned. Remove from skillet with a slotted spoon to drain and set aside.
Begin heating water for pasta and cook according to package directions. Meanwhile add 3 tablespoons olive oil to a large skillet over medium heat. Add the onion and garlic and cook until soft. Add the squash and peppers and sauté till beginning to soften. Add the wine, increase the heat and reduce by at least half. Add the tomatoes and reduce the tomatoes till lightly saucy, not watery but still chunky. Correct the seasoning with salt, pepper, red pepper flakes, and sugar, if needed to cut the acidity of the tomatoes. Return the sausage to the pan and turn heat to low.
Drain cooked pasta, reserving some pasta water, and add the pasta to the sauce. Mix thoroughly, allowing the sauce to soak into the pasta. Add some pasta water to pan if the pasta seems dry. Serve topped with grated Parmesan cheese.
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