Italian Sausage and Tomato Penne
Italian Sausage and Tomato Penne
Ingredients
- 3/4 lb (375 g) penne or other short pasta
- 4 Italian sausages, mild or spicy
- 2 cups (500 ml) yellow cherry tomatoes
- 2 cups (500 ml) red cherry tomatoes
- 2 cloves garlic, chopped
- 1/4 cup (60 ml) olive oil
- 1/2 tsp (2.5 ml) ground black pepper
- 1/2 tsp (2.5 ml) crushed hot pepper flakes (or to taste)
- 2 zucchini, diced
- 6 green onions, thinly sliced
- 1/2 cup (125 ml) grated Parmigiano Reggiano cheese
- 1 fresh mozzarella cheese ball, about 1/2 lb (250 g), or 4 large bocconcini, torn into pieces
- Salt
Instructions
- In a large pot of salted boiling water, cook the pasta al dente. Drain and oil lightly. Set aside.
- Over a work surface, with your hands, squeeze the sausage meat out of the casing, breaking it into about 2 tsp pieces.
- In large non-stick skillet, brown the sausage pieces, cherry tomatoes and garlic in the oil for about 2 minutes. Add the pepper and hot pepper flakes. Continue cooking for 6 to 8 minutes or until the tomatoes have burst.
- Add the zucchini and green onions and cook for about 5 minutes, stirring frequently, or until the zucchini are tender and the meatballs are cooked through. Season with salt. Add the pasta and toss well.
- Divide among four serving plates. Sprinkle with the Parmesan cheese and top with a piece of mozzarella.
Italian Sausage and Tomato Penne