To prepare this colourful dish, you’ll need to dice bell peppers and then simmer them with sausage meat in a sauce consisting of canned Italian tomatoes and chicken broth. Add a bit of fennel seed to enhance the sausage’s flavour, and you’ve got a bright, summery meal on your hands.
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Ингредиенты
- 2 zucchini, cut into small dice
- 2 tbsp (30 ml) olive oil
- 1/3 cup (15 g) flat-leaf parsley, finely chopped
- 3/4 lb (340 g) Italian sausage meat (about 3 sausages)
- 3 bell peppers, various colours, seeded and diced
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 can (14 oz/398 ml) diced plum tomatoes
- 1 1/2 cups (375 ml) chicken broth
- 1 tbsp (15 ml) tomato paste
- 1 tsp ground fennel seeds
- 1 pinch red pepper flakes
- 3/4 lb (340 g) gemelli or fusilli pasta
- 1/2 cup (35 g) fresh Parmesan cheese, grated
Инструкция
- In a large skillet over high heat, soften the zucchini in the oil. Season with salt and pepper. Transfer to a bowl. Add the parsley and mix well. Set aside.
- In the same skillet over medium-high heat, cook the sausage meat, breaking it up with a wooden spoon, until golden. Add oil as needed. Add the bell peppers, onion and garlic. Continue to cook for 4 minutes, stirring often, until the vegetables are tender. Season with salt and pepper.
- Add the tomatoes, broth, tomato paste and spices to the skillet. Bring to a boil. Simmer over medium-low heat for 15 to 20 minutes or until the vegetables are cooked through and the sauce has thickened slightly.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta.
- Add the pasta to the skillet of sauce. Reheat for 1 minute, stirring to coat the pasta in the sauce. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
- Serve the pasta in bowls. Garnish with the zucchini mixture and sprinkle with the Parmesan.
