Zucchini and Italian sausage star in this simple summer pasta. Bucatini is the pasta of choice for this recipe because of its delightfully chewy texture, and ricotta adds just a touch of creaminess.
Storage: Refrigerate for up to 4 days.
Ingredients
Servings: 4–6 (makes about 10 cups)
Directions
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Step 1
Bring a large pot of salted water to a boil. Add the bucatini and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the bucatini.
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Step 2
Meanwhile, in a large (12-inch) nonstick or cast-iron skillet, combine the sausage with the oil. Set the skillet over medium-high heat and cook, breaking the meat apart with a wooden spoon, until the fat renders and the sausage is no longer pink, 5 to 7 minutes. Transfer to a plate or bowl, leaving the fat in the skillet.
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Step 3
Add the zucchini and pepper to the skillet, sprinkle lightly with salt, and cook, stirring occasionally, until somewhat soft and lightly browned, 7 to 10 minutes.
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Step 4
Add the ricotta, cooked bucatini and reserved pasta cooking water to the skillet, and stir until evenly combined. Remove from the heat, taste, and season with more salt and pepper, as desired. Divide the pasta among bowls, top with a dollop of ricotta, drizzle with olive oil, sprinkle with parsley and serve immediately.
Substitutions
Hot Italian sausage >> mild or sweet Italian sausage.
Vegetarian? >> Use a plant-based sausage and an extra tablespoon or two of oil.
Zucchini >> other summer squash.
Bucatini >> another long dried pasta.
Ricotta >> goat cheese or mascarpone.
Parsley >> basil.
