Tuesday, September 23, 2008

Rustic Pasta Sauce Recipe with Hot Italian Sausage, Summer Squash, Onions, and Sage

Rustic Pasta Sauce with SageIn summer I'm always winging it with recipes using garden produce. Then, if the dish turns out well I make it again, actually write down the recipe, and take photos so I can share it on Kalyn's Kitchen. This rustic pasta sauce is something I made in early August and now I better get it posted before gardens in North America stop producing summer squash. Too bad I hadn't yet made the Sage, Rosemary, and Garlic Rub when I made this because it would be a perfect addition, but it was delicious without it too. If you like rustic pasta sauce where you add some pasta cooking water to blend the flavors together, you'll like this, and a pasta sauce with sage and summer squash really appealed to me.

Of course if you're paying attention you know that must be low-glycemic Dreamfields Pasta in the bowl with this rustic sauce. I used Dreamfields penne for this dish, but the sauce would be fine over macaroni as well. I also sprinkled on a bit of parmesan cheese when I ate this, but for some reason I forgot that when I was taking the photos. Cheese or no cheese, and use any pasta you'd like, but give this sauce a try if you like sage.

The only bad thing about this dish is that it actually dirties three pans. I cooked the sausage and vegetables separately and combined them at the end. I used hot turkey Italian sausage, and started by browning the sausage in olive oil.

In another pan I first cooked the onions in olive oil until they were nicely browned, then added garlic and the cut summer squash and sauteed it for a few minutes. Next time I would add about 1 tsp. of the Sage, Rosemary, and Garlic Rub with the vegetables.

While the meat and veggies are cooking, chop 20-30 washed sage leaves. I started by cutting my sage into very thin chiffonade strips, but then decided to chop them a bit more so the sage was pretty finely chopped. (Bad photographer, no photo of the finely chopped sage!)

When meat was well browned and vegetables were just starting to soften I started the pasta cooking and then combined the onions, squash, and sausage into one pan. I added the chopped sage to this mixture, and then before I drained the pasta I dipped out 1/2 cup of the pasta cooking water and added it as well. Only cook the sauce a couple of minutes after you add the water or the vegetables will get too done.

Rustic Pasta Sauce with Hot Italian Sausage, Summer Squash, Onions, and Sage
(Makes 4-6 servings, recipe created by Kalyn)

5 links (19.5 ounces) hot turkey Italian Sausage
2-3 T olive oil
1 large sweet onion, chopped (about 1 1/2 cups onion)
2 T minced garlic
2-3 medium zucchini or yellow squash (about 3 cups squash cut into pieces about 3/4 inch)
1 tsp. Sage, Rosemary, and Garlic Rub (completely optional, but I would definitely use it next time)
20-30 sage leaves, washed and finely chopped (about 1/2 cup finely chopped sage)
8 ounces dried penne pasta or other pasta shape of your choice
salt for pasta cooking water (about 2 tsp.)
fresh grated parmesan cheese for serving if desired

Heat 1 T olive oil in large frying pan, crumble in Italian sausage, and cook until well browned, breaking apart with turner as it cooks. This will take about 15 minutes or more.

After sausage starts to cook, fill a big pot with water, add the salt and bring to a boil. As soon as the water boils, add pasta, stir, and cook exactly 9 minutes for Dreamfields (or until al dente according to directions on your pasta package.)

While sausage browns and pasta water is coming to a boil, heat 1 T olive oil in heavy dutch oven, add onions, and cook over medium-low heat about 10 minutes or until onions are starting to brown. Add garlic and cook 1-2 minutes, then add more oil if it's needed and add cut squash (and Sage, Rosemary, and Garlic Rub if using.) Saute squash about 3-4 minutes, then add 1/2 cup pasta cooking water and cook 2-3 minutes more.

Drain pasta, then divide into four or six bowls, depending on what else you are serving with it. spoon a generous portion of sauce over pasta, and serve with parmesan cheese if desired.

Printer Friendly Recipe
South Beach Suggestions:
If made with low-glycemic Dreamfields pasta and turkey Italian sausage, this dish would be suitable for phase two or three of the South Beach Diet. Serve with a low-glycemic salad option like Spring greens with Mary's Perfect Dressing.

More Pasta with Turkey Italian Sausage:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Baked Penne with Sausage
Roasted Tomato, Italian Sausage, and Basil Sauce
Chunky Pasta Sauce with Sausage, Roasted Tomatoes, Garlic, and Basil
Pasta with Italian Sausage, Roasted Red Peppers, and Goat Cheese from Closet Cooking
Winter Kale Pasta with Turkey Sausage (video) from Dani Spies
Pasta with Sausage and Collard Greens from Erin Cooks

Want even more recipes?
I find these recipes from other blogs using Food Blog Search.
counter customizable free hit


Katerina said...

This looks really good! We have so much sage and my boyfriend adores it so he would love this.

Deborah Dowd said...

This looks awesome- just the thing for these cooler evenings!

MyKitchenInHalfCups said...

I love Whole Foods Hot Italian Chicken Sausage! It is so often what I turn too when I have no dinner plan because it works magic in just such as this. This looks really wonderful.

Kalyn said...

Katerine, I have so much sage too! This is a good way to use some, but try making the dried sage blend - it's wonderful.

Deborah, thanks.

Tanna, will have to look for that. We barely got Whole Foods here.

Karina Allrich said...

Sage and squash is a favorite flavor combo of mine. So fallish! And the best part is that any kind of squash seems to cozy up to sage- and pasta. I can picture this sauce on spaghetti squash, too.

Christine said...

What a great way to use some of my overgrown sage. As usual, Kalyn, you've done a great job with great produce!

Lisa said...

This sounds like th perfect fall pasta dish!

Erin said...

That looks and sounds wonderful! Sage is definitely one of my favorite fall flavors, after pumpkin of course. I also wanted to thank you for linking to my turkey sausage use in your collard greens recipe that I loved so much.

Betty C. said...

I miss Italian sausage! That's something we can't seem to find in my part of France -- maybe in the Southeast...

Anastasia Dyakovskaya said...

I just had a similar dish prepared for me by the other girls at Kitchen Caravan...It's a vegetarian option, and so delicious. We called it Forbidden Love Pasta and you can see the recipe at http://kitchencaravan.com/recipe/forbidden-love-pasta-amor-prohibido.
Sausage cravings are inevitable though, so I'll definitely give this a try the next time I need me some meat! Thanks :)

-Anastasia from Kitchen Caravan

Nate-n-Annie said...

Sage and sausage go so well together, don't they?

Blogging tips