New & Notable

Hot Italian Sausage & Yellow Tomato Pasta

with Zucchini & Oregano Breadcrumbs

40 MIN

2 Servings

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From the Test Kitchen

We’re making a light, bright sauce of sweet yellow tomatoes and hot Italian pork sausage to toss with delightfully curvy mafalda pasta. For a gourmet garnish that provides perfectly crunchy contrast, we’re cooking airy panko breadcrumbs with fragrant oregano.
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Nutrition

PER SERVING
Calories

990 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
6 oz Mafalda Pasta
1 14-Oz Can Whole Peeled Yellow Tomatoes
2 Tbsps Tomato Paste
1 Zucchini
1 Red Or Yellow Onion
2 Tbsps Mascarpone Cheese
¼ cup Grated Parmesan Cheese
1 bunch Oregano
¼ cup Panko Breadcrumbs

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the oregano leaves off the stems; finely chop the leaves. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Place the tomatoes in a bowl; gently break apart with your hands.

2 Make the oregano breadcrumbs

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and chopped oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a bowl. 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 browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a plate.

4 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.

5 Cook the sausage & make the sauce

Heat the same pan on medium-high until hot. Add the sausage in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the onion is slightly softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume and the sausage is cooked through. Turn off the heat.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked sausage 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 thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and oregano breadcrumbs. Enjoy!