Pasta with Sausage and Zucchini Spirals

Name: Pasta with Sausage and Zucchini Spirals
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (340 g) short spiral pasta (see note); 1 lb (450 g) mild Italian sausage meat; 1 tbsp (15 ml) vegetable oil; 2 zucchini, cut into thick spirals; 1 garlic clove, chopped; 1/4 tsp crushed red pepper flakes; 1 tomato, seeded and diced; 1/4 cup (20 g) grated Parmesan cheese; 1/4 cup (10 g) basil leaves, torn

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Preparation 15 min
Cooking 15 min
Servings 4

Sans noix
Sans gluten
Sans oeufs

Ingredients

- 3/4 lb (340 g) short spiral pasta (see note)
- 1 lb (450 g) mild Italian sausage meat
- 1 tbsp (15 ml) vegetable oil
- 2 zucchini, cut into thick spirals
- 1 garlic clove, chopped
- 1/4 tsp crushed red pepper flakes
- 1 tomato, seeded and diced
- 1/4 cup (20 g) grated Parmesan cheese
- 1/4 cup (10 g) basil leaves, torn

Preparation

- In a pot of salted boiling water, cook the pasta until al dente. Set aside 1/2 cup (125 ml) of the cooking water. Drain the pasta.
- Meanwhile, in a large skillet over medium-high heat, brown the sausage meat in the oil, breaking it up with a wooden spoon as it cooks.
- Add the zucchini, garlic and pepper flakes. Continue cooking, stirring constantly, until the zucchini is al dente.
- Add the tomato, cooked pasta and reserved cooking water. Season with salt and pepper. Mix well to combine. Sprinkle with the cheese and basil.

Note from Ricardo

We love vesuvio pasta, spiral pasta named after Mount Vesuvius. If unavailable, opt for fusilli.

Personal Note

RICARDO Spiralizer

39.99 $

The spiralizer creates pretty ribbons out of zucchinis, sweet potatoes or apples. Slices thicker or thinner juliennes with the three blade options. Its non-slip feet and downward angle are ergonomic.

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