Ingredients
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6 cups(1.5 L) rotini or fusilli
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1 lb(500 g Italian sausages, either chicken or pork
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2 tbsp(30 mL) olive oil
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1medium zucchini
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Half a medium red onion, cut into thin strips
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1orange or yellow pepper, cut into bite-size pieces
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1 tsp(5 mL) dried Italian herb seasoning
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½ tsp(2 mL) salt
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1bay leaf
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4California Roma Tomatoes, cut into pieces, about 3/4-inch
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2garlic cloves, minced
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Grated Parmesan cheese or crumbled goat cheese
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Instructions
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Bring a large saucepan of salted water to a boil. Add pasta and cook according to package directions. Drain.
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Meanwhile, place sausages in a large frying pan with about ¼-inch (0.5 cm) of water. Cook over medium, turning once, until sausages are no longer pink, about four minutes. Remove sausages and drain water. Cut sausages into ½ inch (1 cm) slices.
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Heat oil in the same frying pan, set over medium. Add sausage, zucchini, onion, sweet pepper and seasonings. Cook until vegetables are tender and sausages are cooked through and no longer pink, about 10 minutes. Add tomatoes and garlic. Continue to cook until tomatoes breakdown slightly, about five minutes. Top pasta with sauce.
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Serve with freshly grated Parmesan or crumbled goat cheese.
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