medtran49
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We've made this recipe for many, many years. It's tasty and simple and fairly quick to make. It can be made vegetarian/vegan by substituting something for the sausage or simply omitting the sausage and adding additional vegetables and tomatoes and using additional seasonings that are in Italian sausage like additional basil and red pepper flakes, fennel, oregano, etc. It's also a 2 pot, 1 cutting board meal, so minimal clean-up.
4-6 Italian sausage links, we use a combo of hot and mild, sliced in bite size pieces
1-2 zucchini (depending on size), halved or quartered lengthwise depending on size, sliced 1/2 inch thick
8 oz package of crimini (brown) mushrooms, thickly sliced
1/2 of a very large onion, coarsely chopped
2 large garlic cloves, minced
1 can plain stewed tomatoes
1 tsp dried basil or more to taste
Red pepper flakes to taste (optional)
small amount of beef or chicken or vege broth
olive oil
salt and pepper
1 lb box of tricolor rotini
Parmigiano cheese to garnish
Start heating water for pasta. Add pasta to pot once boiling, cook for recommended time on package, test to see if done.
Meanwhile, heat a large dutch oven-type pot over medium-high to high heat. Add 1 Tbsp or so of olive oil. Add sausage pieces and cook until starting to brown. Add onions and cook until they just start to turn translucent, adding a little more oil if necessary. Add mushrooms and cook for 2 minutes. Add garlic and cook for 1 minute. Add basil and red pepper flakes if using. Stir. Add tomatoes with juice. Season with salt and pepper. If pot is dry, add a little stock. Turn heat down, cover and simmer for around 15 minutes, stirring occasionally and adding a little broth if necessary while pasta is cooking, adding zucchini 5-10 minutes before you are ready to add pasta depending on how done you like your zucchini. Drain pasta, add to pot and let cook together for about 5 minutes. Taste, adjust seasoning. Serve in bowls with a little grated Parmigiano on top.
4-6 Italian sausage links, we use a combo of hot and mild, sliced in bite size pieces
1-2 zucchini (depending on size), halved or quartered lengthwise depending on size, sliced 1/2 inch thick
8 oz package of crimini (brown) mushrooms, thickly sliced
1/2 of a very large onion, coarsely chopped
2 large garlic cloves, minced
1 can plain stewed tomatoes
1 tsp dried basil or more to taste
Red pepper flakes to taste (optional)
small amount of beef or chicken or vege broth
olive oil
salt and pepper
1 lb box of tricolor rotini
Parmigiano cheese to garnish
Start heating water for pasta. Add pasta to pot once boiling, cook for recommended time on package, test to see if done.
Meanwhile, heat a large dutch oven-type pot over medium-high to high heat. Add 1 Tbsp or so of olive oil. Add sausage pieces and cook until starting to brown. Add onions and cook until they just start to turn translucent, adding a little more oil if necessary. Add mushrooms and cook for 2 minutes. Add garlic and cook for 1 minute. Add basil and red pepper flakes if using. Stir. Add tomatoes with juice. Season with salt and pepper. If pot is dry, add a little stock. Turn heat down, cover and simmer for around 15 minutes, stirring occasionally and adding a little broth if necessary while pasta is cooking, adding zucchini 5-10 minutes before you are ready to add pasta depending on how done you like your zucchini. Drain pasta, add to pot and let cook together for about 5 minutes. Taste, adjust seasoning. Serve in bowls with a little grated Parmigiano on top.
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