Italian Pasta

Cooking can be a moment of catharsis for me and provide me with a much needed breath. This Sunday I’m honoring someone near and dear to my heart. There’s no better way than with an Italian pasta that’s strong in flavor and just the right amount of spice! This is super simple and delicious.

– 1/2 cup of your favorite pesto
– a box of any pasta you have (I chose a blend of two Barilla gluten free styles for fun)
– 2 garlic cloves, minced
Field Roast Grain Meat Italian sausage, 2 links sliced
– 3 small mushrooms, sliced
– 1 small zucchini, chopped
– 3 small compari tomatoes, chopped
– 1/2 tsp of red pepper flakes (more for a bit more heat)
– 1/2 tsp of dried oregano
– 1/2 tsp of dried basil

Cook your pasta as directed by pasta. Be sure to salt your pasta water as it is the only time your pasta can be seasoned.

In a large skillet, on medium/high heat pour 1 tablespoon of olive oil. When hot, add in your red pepper flakes, oregano, and basil and cook for 1 minute. Then add in your minced garlic and sauté. After about 1 minute, add in your zucchini and mushrooms. When they begin to cook down and “sweat”, you can add your sliced sausage. The sausage will take about 3 minutes to brown fully on both sides. Then add your chopped tomatoes in and sauté for 30 seconds. Salt and pepper to taste.Then remove from heat.

When pasta is fully cooked, remove from heat and pour drained pasta into your sautéed vegetables. Then add 1/3 cup of the starchy pasta water to the mixture. Fold your 1/2 of pesto into the skillet until your pasta is evenly covered in sauce and veggies. I chose to keep this pasta in the skillet and serve. However you can pour it into a beautiful bowl and enjoy!

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