Sausage and Zucchini Fettucine

By • May 16, 2011 • 0 Comments


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Author Notes: Growing up, we always had a variety of fruits and vegetables on our table and in our fridge. My grandparents owned and operated a fruit market, and my Mom worked there. Fruits and vegetables were the family business you could say, and this helped me learn at an early age the importance of buying fresh, local and seasonal produce. Not only does it taste infinitely better, its also better priced when its in season.

This pasta is the perfect dish for that transition from the hot, humid, dog days of an Ottawa summer, to the cooler evenings of the fall.


eriin_83

Serves 4

  • 1 packet Mild Italian Sausages, casings removed, crumbled (about 5 dinner sized links)
  • 1/2 Medium Spanish Onion, chopped
  • 2 cloves Garlic, minced
  • 1 Tin ( 28oz) of Crushed, Diced or Stewed Tomatoes
  • 2 Small Zucchini, green or yellow will work
  • 1 Package of Fresh Fettucine, or 1/2 package of Dried Fettucine
  • Salt and Pepper, to taste
  • Canola Oil, as needed
  • Honey or Sugar, as needed
  1. Heat a large frying pan to medium high and add the crumbled sausage. You may need to break this up further with a wooden spoon. Brown the sausage for about 5 minutes.
  2. If the sausage hasn't released many drippings, add about a tablespoon of oil. Then add onions and garlic and sauté for 3-5 minutes.
  3. Add the tin of tomatoes. If you’re using diced or stewed, break the pieces up with the back of wooden spoon. Stir well and let simmer for 10-15 minutes, stirring occasionally.
  4. Add sliced zucchini and cook for an additional 8-10 minutes, seasoning with salt and pepper to taste. If you find the sauce too acidic add a big squeeze of honey, or a tablespoon or two of sugar. Sounds weird, but trust me, it works. Cook your pasta at this time too.
  5. When your pasta is done, mix the whole mess together so that the pasta can absorb a bit of the sauce. Then serve with some parmesan cheese on top if you like.

Tags: pasta, pork, sausage, sausage, seasonal

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