Friday, July 21, 2017

This Is My Favorite Summer Pasta Recipe

Okay, I LOVE this recipe. It is so flexible. I made a couple of changes from the last time I made it. That is what makes this the perfect recipe. Instead of Pancetta I used Andouille sausage and omitted the lemon. I had the homemade pasta in the freezer. Just perfect. Chris loved this. It was just spicy enough. Just remember NOT to toss the pasta water. You will need it for your sauce.

¼ cup olive oil
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 diced Andouille sausage
12 ounces ziti, or other large tube pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
½ cup basil leaves

Heat oil in a large skillet over medium. Add squash; season with salt. Add the Andouille sausage. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and remaining basil.

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