Italian Pork Sausage Pasta with Zucchini & Oregano Breadcrumbs
Family Friendly

Italian Pork Sausage Pasta

with Zucchini & Oregano Breadcrumbs

30 MIN
+$3.95/serving 4 Servings
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Available Options

  • with Hot Italian Pork Sausage
    includes 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    • 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
    Nutrition Label
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    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
    Italian Pork Sausage Pasta with Zucchini & Oregano Breadcrumbs
    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
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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.

    Make the oregano breadcrumbs
    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.

    Cook the zucchini
    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.

    Cook the shrimp & make the sauce
    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.

    Cook the pasta
    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.

    Finish the pasta & serve your dish
    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

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    Italian Pork Sausage Pasta

    Prepare the ingredients
    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.

    Make the oregano breadcrumbs
    Cook the zucchini
    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.

    Cook the shrimp & make the sauce
    Cook the pasta
    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!

    Finish the pasta & serve your dish
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