Zucchini and Squash Pasta with Sweet Italian Sausage and Pappardelle (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 tablespoons extra-virgin olive oil |
1 pound sweet italian sausage, no casings |
1 pound zucchini, cut into half-moons |
1 pound summer squash, cut into half-moons |
1 onion, thinly sliced |
1/4 cup diced red pepper |
1/4 cup chopped fresh basil leaves, plus sprigs, for garnish |
salt and pepper |
1 pound fresh pappardelle |
essence, for garnish |
Directions:
1. In a large stockpot over high heat, bring 4 quarts of salted water to a boil. Add 2 tablespoons olive oil. In a large saute pan over medium high heat, add remaining 2 tablespoons olive oil and sausage. Cook until sausage is browned, about 6 minutes. Add zucchini, squash, onions, red pepper and 1/4 cup chopped basil and cook for 4 to 5 minutes, or until the squash has begun to caramelize. Season with salt and pepper. Add pasta to the boiling water and cook until just al dente, about 1 minute. Drain reserving 1/2 cup pasta water.
2. Pour cooked pasta and 1/2 cup pasta water into the sausage sauce. Garnish with basil sprigs and Essence.
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