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Fresh Basil Fettuccine Pasta
with Zucchini, Tomatoes & Parmesan
20 MIN
+$0.95/serving
2 Servings
From the Test Kitchen
You’ll make this easy, flavorful sauce for fresh basil fettuccine simply by cooking sweet tomatoes with aromatic garlic, verdant zucchini, and a touch of spicy crushed red pepper.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories900 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
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½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
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2 cloves Garlic
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1 14-Oz Can Whole Peeled Tomatoes
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1 Zucchini
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1 oz Salted Butter
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¼ tsp Crushed Red Pepper Flakes
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¼ cup Grated Parmesan Cheese
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2 Tbsps Crème Fraîche
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the pasta from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.
2
Cook the sausage
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.
3
Make the sauce
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Cook the pasta
Meanwhile, using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente. Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly.
5
Finish the pasta & serve your dish
To the pan of sauce, add the cooked sausage, cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
1
Prepare the ingredients
Remove the pasta from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.
2
Cook the sausage
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.
3
Make the sauce
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Cook the pasta
Meanwhile, using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente. Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly.
5
Finish the pasta & serve your dish
To the pan of sauce, add the cooked sausage, cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
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