Fresh Basil Fettuccine Pasta with Zucchini, Tomatoes & Parmesan

Fresh Basil Fettuccine Pasta

with Zucchini, Tomatoes & Parmesan

20 MIN
$12.94/serving 2 Servings
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    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.

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    • Nutrition
      PER SERVING
    • Calories
      890 Cals (est.)
    fresh
    ingredients
    Fresh Basil Fettuccine Pasta with Zucchini, Tomatoes & Parmesan
    Title
    • 10 oz Hot Italian Pork Sausage
    • ½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
    • 2 cloves Garlic
    • 1 14-Oz Can Whole Peeled Tomatoes
    • 1 Zucchini
    • 1 oz Salted Butter
    • ¼ tsp Crushed Red Pepper Flakes
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Crème Fraîche

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    Prepare the ingredients
    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.

    Cook the sausage
    Make the sauce
    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 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.

    Cook the pasta
    Finish the pasta & serve your dish
    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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