Family Friendly

Italian Pork Sausage Pasta

with Zucchini & Oregano Breadcrumbs

30 MIN

+$3.95/serving 4 Servings

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with Shrimp

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.
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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

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

Cook Along

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!