Wednesday, September 03, 2014

Rustic Pasta Sauce Recipe with Italian Sausage, Zucchini, and Sage

Rustic Pasta Sauce Recipe with Italian Sausage, Zucchini, and Sage found on KalynsKitchen.com
Rustic Pasta Sauce with Italian Sausage, Zucchini, and Sage is quick and delicious.

(Updated with better photos and step-by-step instructions, September 2014.)  For a few weeks now I've been ignoring my gardenless situation and buying zucchini, yellow squash, tomatoes, cucumbers, and peppers at the farmers market.  Since I grew my own veggies for so many years, the archives on Kalyn's Kitchen has a lot of recipes for those garden veggies, and I've been making some of my favorites and updating the photos.  It's been fun eating those old favorite dishes again, but now there are only a few more weeks until the arrival of fall, and I'm realizing I better get some of those updated recipes posted while summer vegetables are still abundant!  

This delicious Rustic Pasta Sauce Recipe with Italian Sausage, Zucchini, and Sage doesn't need a lot of pasta; when I took these photos I only used 5 oz. of Dreamfields Rotini to make 6 servings of pasta with sauce.  I'm still a Dreamfields fan despite the legal issues they've had, and it's never caused me to gain weight, but this would be delicious with whole wheat pasta if you prefer.  If pasta is just not going to work for you, this sauce could be eaten with sauteed Zucchini Noodles, or just eat the sauce plain without any pasta.

Rustic Pasta Sauce Recipe with Italian Sausage, Zucchini, and Sage found on KalynsKitchen.com
I cut the squash into quarters lengthwise, scraped away some of the seedy part with a spoon, and then sliced in slices about 1/2 inch thick.

Rustic Pasta Sauce Recipe with Italian Sausage, Zucchini, and Sage found on KalynsKitchen.com
Cut up enough zucchini or yellow summer squash to make 4 cups of zucchini.

Rustic Pasta Sauce Recipe with Italian Sausage, Zucchini, and Sage found on KalynsKitchen.com
I used 5 oz. of Dreamfields Rotini, or just under 2 cups of dry pasta.

Rustic Pasta Sauce Recipe with Italian Sausage, Zucchini, and Sage found on KalynsKitchen.com
I used a salad spinner to wash the sage leaves on the stem; then cut then into strips with these RSVP Herb Scissors I've been loving so much.

Rustic Pasta Sauce Recipe with Italian Sausage, Zucchini, and Sage found on KalynsKitchen.com
Heat a little olive oil, squeeze the sausage out of the casing, and cook over medium-high heat until it's well browned.  I used a separate pan, but you can cook the sausage in the same pan and remove it if you don't want to wash two pans.  (Start the water for the pasta when the sausage is done.)

Rustic Pasta Sauce Recipe with Italian Sausage, Zucchini, and Sage found on KalynsKitchen.com
Add a little more oil, saute onions until they start to slightly brown; then add the minced garlic and Italian Herb Blend and saute a couple of minutes more.  (Start cooking the pasta as soon as the water comes to a boil.)

Rustic Pasta Sauce Recipe with Italian Sausage, Zucchini, and Sage found on KalynsKitchen.com
Add the squash pieces and cook about 8-10 minutes, or until the squash is tender and starting to brown.

Rustic Pasta Sauce Recipe with Italian Sausage, Zucchini, and Sage found on KalynsKitchen.com
Then add the sausage and 1/2 cup of the pasta cooking water and cook 2-3 minutes more.

Rustic Pasta Sauce Recipe with Italian Sausage, Zucchini, and Sage found on KalynsKitchen.com
When the pasta is done to your liking (9 minutes exactly for the pasta I used), reserve another 1/2 cup pasta water.  Drain pasta and add it to the pan with the other water if the mixture seems dry.  Cook about 1-2 minutes more, season with salt and fresh ground black pepper to taste and serve hot, with freshly-grated Parmesan to add at the table.

Rustic Pasta Sauce Recipe with Italian Sausage, Zucchini, and Sage found on KalynsKitchen.com
And just for old times sakes, here's the original close-up photo of this recipe from 2008!


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

Ingredients:
5 links (19.5 ounces) hot or mild turkey Italian Sausage
2-3 T olive oil (depending on your pan)
1 large sweet onion, chopped
2 T minced garlic
2-3 medium zucchini or yellow squash (about 4 cups squash cut into pieces about 1/2 inch wide)
1 tsp. Italian herb blend
1/2 cup finely chopped sage (about 20-30 sage leaves, washed and finely chopped)
5 ounces dried Penne, Rotini, or other pasta shape of your choice
salt for pasta cooking water (about 2 tsp.)
1/2 cup + 1/2 cup pasta cooking water
salt and fresh-ground pepper to taste
fresh grated Parmesan cheese for serving if desired

Instructions:
Cut stem and blossom ends off squash, cut lengthwise into quarters, use a spoon to scrape away seedy part, and then slice into pieces about 1/2 inch thick.   Measure out the dried pasta and set aside.  Fill a pot with water, add the salt and bring to a boil.  Wash the sage, spin dry or dry with paper towels, and cut into thin strips.  (I used my RSVP Herb Scissors to cut the sage.)

Heat 1 T olive oil in large dutch oven type pan with high sides, crumble in Italian sausage, and cook over medium-high heat until well browned, breaking apart with turner as it cooks. This may take 10-15 minutes or more.  (As soon as the water boils, add pasta, stir, and cook  until al dente according to directions on your pasta package.)

When the sausage is done, remove from the pan and set aside.  In the same pan, heat 1 T olive oil, add onions, and cook over medium-high heat about 4-5 minutes or until onions are starting to brown. Add garlic and Italian Herb Blend and cook 1-2 minutes, then add more oil if needed and add cut squash.  Saute squash about 8 minutes or until it's tender and starting to brown.  Then add the sausage, sage, and 1/2 cup pasta cooking water and cook 2-3 minutes more.

Drain pasta as soon as it's al dente, saving another 1/2 cup cooking water.  Add the cooked pasta to the pan (with the additional water if it seems needed.)  Cook 1-2 minutes more, season to taste with salt and fresh-ground black pepper and serve hot, with freshly grated Parmesan cheese to add at the table if desired.

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South Beach Suggestions:
With whole wheat pasta (or Dreamfields) 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.

Nutritional Information?
I chose the South Beach Diet to manage my weight using The Glycemic Index partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Pasta Ideas with Garden Veggies:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Grilled Zucchini Mock Lasagna with Italian Sausage, Tomato, and Basil Sauce ~ Kalyn's Kitchen
Orzo with Roasted Vegetables ~ Recipe Girl
Macaroni with Greens, Lemon, and Parmesan ~ Kalyn's Kitchen
Brown Butter Roasted Vegetable Pasta Skillet ~ How Sweet It Is
Vegetarian Penne Pasta with Butternut Squash, Mushrooms, Scallions, and Goat Cheese ~ Kalyn's Kitchen   
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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16 comments:

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

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

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  3. 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.

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  4. 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.

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  5. 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.

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

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  7. This sounds like th perfect fall pasta dish!

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  8. 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.

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

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

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  11. We'll, darn it. I just pulled up my sage because I couldn't find a recipe I liked using it. Would dried sage work? If so, how much would you recommend? This recipe sounds so delicious!

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  12. Beth dried sage would work here as well. It's a strong flavor especially when dried so I would probably start with only about 2 teaspoons, added when you add the fresh sage.

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  13. I still use Dreamfield rotini all the time, and I love it. I'm pretty good with chopsticks, and the rotini is easy to grab -- and chopsticks make me eat more slowly, which is a good thing!

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  14. Lydia, I think that's my favorite Dreamfields shape!

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  15. Hi this recipe looks great! Just wanted to let you know Dreamfields pasta is a scam and currently getting sued for not being near as "healthy" as they claim. Google it :)

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  16. Michelle, unfortunately it's a lot more complicated than that. And you would have to be a scientist to know if the way they calculate the carb content of the pasta is really accurate.

    I guess you didn't read the part of the post where I said this "I'm still a Dreamfields fan despite the legal issues they've had, and it's never caused me to gain weight, but this would be delicious with whole wheat pasta if you prefer."

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