Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Italian Pork Sausage Pasta
with Zucchini & Oregano Breadcrumbs
30 MIN
+$3.95/serving
4 Servings
From the Test Kitchen
In this dish, ruffle-edged mafalda pasta is perfectly paired with the classic, aromatic spices of hot Italian pork sausage and bites of sautéed zucchini—plus a touch of mascarpone cheese for creamy finish.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories610 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
18 oz Tail-On Shrimp (Peeled & Deveined)
-
¾ lb Mafalda Pasta
-
2 Zucchini
-
1 Yellow Onion
-
¼ cup Panko Breadcrumbs
-
¼ cup Grated Parmesan Cheese
-
1 tsp Whole Dried Oregano
-
1 14-Oz Can Whole Peeled Tomatoes
-
2 Tbsps Mascarpone Cheese
-
¼ cup Cream
-
1 Tbsp Red Wine Vinegar
step-by-step
instructions
1
Prepare the ingredients
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; quarter lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Place the tomatoes in a bowl; gently break apart with your hands.
2
Make the oregano breadcrumbs
In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Transfer to a bowl; stir in the parmesan. Wipe out the pan.
3
Cook the zucchini
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a plate. Wipe out the pan.
4
Cook the shrimp & make the sauce
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the crushed tomatoes (carefully, as the liquid may splatter), cream, and vinegar; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the liquid is slightly thickened and the shrimp are opaque and cooked through. Turn off the heat.
5
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
6
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked shrimp and sauce, cooked zucchini, 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. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the oregano breadcrumbs. Enjoy!
1
Prepare the ingredients
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; quarter lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Place the tomatoes in a bowl; gently break apart with your hands.
2
Make the oregano breadcrumbs
In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Transfer to a bowl; stir in the parmesan. Wipe out the pan.
3
Cook the zucchini
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a plate. Wipe out the pan.
4
Cook the shrimp & make the sauce
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the crushed tomatoes (carefully, as the liquid may splatter), cream, and vinegar; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the liquid is slightly thickened and the shrimp are opaque and cooked through. Turn off the heat.
5
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
6
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked shrimp and sauce, cooked zucchini, 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. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the oregano breadcrumbs. Enjoy!
Tips from Home Chefs