Caramelized Zucchini and Sausage Pasta
This Caramelized Zucchini and Sausage Pasta is creamy, cozy, and packed with flavor. Golden-brown zucchini, savory chicken sausage, and fresh basil come together in a light lemon-Parmesan cream sauce, finished with crispy lemony panko for the perfect crunch.
Servings: 5
Equipment
- Large stockpot or Dutch oven
- Large skillet or sauté pan
Ingredients
- 4 Tbsp. DeLallo Private Reserve Extra-Virgin Olive Oil, divided
- 1/2 cup panko breadcrumbs
- 1 lemon (zest and juice), divided
- 1 lb. zucchini, thinly sliced crosswise
- 12 oz. DeLallo Shellbows Pasta
- 1 large shallot, diced (about 3/4 cup)
- 4 garlic cloves, minced
- 12 oz. raw chicken or turkey sausage (from 3 links), casings removed
- 1/2 cup heavy cream
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/2 cup torn fresh basil leaves
- Kosher salt and cracked black pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil.Prepare Lemony Panko Topping: heat 1 Tbsp. olive oil in a large skillet over medium. Add panko and cook, stirring often, until golden brown and toasted, about 3 to 5 minutes. Transfer to a bowl and stir in lemon zest and a pinch of salt. Set aside.
- Caramelize Zucchini: Using the same pan, heat 2 Tbsp. olive oil over medium heat. Add zucchini and cook, stirring only occasionally, until golden brown, about 10 to 12 minutes. (For optimal caramelization, resist the urge to stir too often. Let the zucchini cook undisturbed for about 3 to 4 minutes per side. This allows the natural sugars to release, and that rich, golden crust to form.) Season zucchini with salt and black pepper and transfer it to a bowl.(Note: this is a good time to begin cooking your pasta. Once al dente, reserve 1 cup of pasta cooking water prior to draining.)
- Add remaining 1 Tbsp. olive oil to pan, along with shallots and garlic. Cook until aromatic, about 2 to 3 minutes. Add sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add heavy cream and a good pinch of salt and black pepper. Cook 2 minutes, scrapping to release any browned bits from the bottom of the pan.
- Add the pasta and ½ cup of the reserved pasta water, toss well, and cook over medium-low heat until the sauce comes together, about 2 minutes. Stir in Parmigiano-Reggiano cheese, fresh basil, lemon juice, and about two-thirds of the zucchini (I like to reserve extra for topping the pasta with).Add additional pasta water, a few tablespoons at a time, if needed for a saucier consistency. Taste and season with additional salt and black pepper, if needed. (I found this pasta really benefits from a good dose of black pepper!)
- Spoon pasta into bowls and garnish with reserved caramelized zucchini, a sprinkle of lemony panko, extra fresh basil, and extra freshly grated Parmigiano-Reggiano cheese. Finish with a drizzle of extra-virgin olive oil and cracked black pepper, if desired.
Notes
- Store: Place leftover pasta in an airtight container and refrigerate for up to 3 days. Store the lemony panko separate so it retains its crunch.
- Reheat: Gently reheat on the stovetop or in the microwave, adding a splash of water or broth to help loosen the sauce. Sprinkle panko overtop once warm.
- Make-Ahead: Prepare the panko topping up to 2 days ahead and store in an airtight container at room temperature until ready to use.
- Note: freezing is not recommended for this recipe. Between the high water content of the zucchini and cream-based sauce, this pasta recipe is best enjoyed fresh (or within a few days). Freezing may alter both the taste and texture.
Nutrition
Serving: 2cups | Calories: 560kcal | Carbohydrates: 57g | Protein: 26g | Fat: 26g | Saturated Fat: 9g | Sodium: 890mg | Fiber: 6g | Sugar: 7g