Ingredients
- 1 lb Flour + Water Foods Organic Campanelle
- 2 tablespoons + 1/3 cup extra virgin olive oil, divided
- 1 lb fresh Italian sausage, half spicy and half mild (bulk ground or fresh links with casing removed)
- kosher salt
- 1/2 large yellow onion, diced
- 3 garlic cloves, diced
- 3 lbs summer squash, thinly sliced
- Handful of fresh basil leaves, plus more for serving
- 1 cup grated Parmigiano-Reggiano, plus more for serving
- Freshly cracked black pepper
Method
Step 1 (Crisp the sausage + cook the aromatics):
In a heavy bottomed dutch oven or large pan, heat 2 tablespoons of olive oil over medium heat. Add the ground sausage, break up with a wooden spoon, and cook until browned, about 5-7 minutes, stirring occasionally. Once golden brown, remove sausage from pan and set aside.
Add onions to the pan you cooked sausage in and stir to coat in drippings. Add a few glugs of olive oil if needed, and season generously with kosher salt.
Stir to combine and saute the onions for several minutes until soft, stirring occasionally to lift up the caramelized brown bits in the pan.
Add the garlic, and saute until fragrant, about a minute.
Step 2 (cook the zucchini + boil the water):
Over high heat, add zucchini to the pan, season generously with kosher salt. Stir to combine. Leave zucchini for about 5 minutes without stirring to allow some of it to sear. After 5 minutes, turn the heat down to medium high.
Continue cooking zucchini over medium high for about 15 minutes, or until it reduces by about half, stirring frequently.
While the zucchini cooks down, bring a large pot of generously salted water to a boil.
Step 3 (add the sausage + finish cooking sauce):
After about 15 minutes, add sausage back to the pan, along with ⅓ cup olive oil, and a handful fresh basil leaves. Season with kosher salt and stir to combine.
Over low to medium heat, cook for another 15 minutes, stirring every so often.
After 15 minutes, turn heat off, cover with lid, and let sit while you cook the campanelle.
Step 4 (cook the pasta + serve):
Cook the campanelle just shy of al dente, it'll finish cooking in the sauce. Once the campanelle is cooked, reserve a cup or so of the starchy pasta cooking water and set aside.
Transfer campanelle to zucchini and sausage mixture and fold to combine.
Turn heat back on over low, add grated parm and a few splashes of pasta water. Stir to combine. Taste and adjust for seasoning. If you want it a little saucier, add more splashes of pasta water as needed to loosen.
Transfer to bowls and serve while warm. Top bowls with freshly cracked black pepper, plus more Parmigiano and fresh basil if desired.
