Careme

Instructions

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1. 1.

   Slice 12 ounces zucchini into half-moons, toss with 1/2 teaspoon table salt, and let stand while you prepare the other ingredients. Pat dry before cooking.

2. 2.

   Dice 4 ounces yellow onion, chop 8 ounces Roma tomatoes, and mince 2 cloves garlic. Remove the casings from 8 ounces chicken sausage.

3. 3.

   Bring 2 quarts water to a boil in a large pot. Stir in 2 tablespoons table salt, add 6 ounces penne, and cook until al dente, about 10–11 minutes. Drain; do not rinse.

4. 4.

   Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Brown the zucchini for about 5 minutes, then transfer it to a plate.

5. 5.

   Add 1 teaspoon olive oil to the skillet. Crumble in the sausage and cook, stirring, until browned and 165°F in the center, about 7 minutes.

6. 6.

   Add the prepared onion and cook for 3 minutes. Stir in the prepared garlic and 1/2 teaspoon dried oregano for 30 seconds, then add the prepared tomatoes. Cook until the tomatoes soften, about 4 minutes.

7. 7.

   Return the zucchini to the skillet. Add the drained penne and 1/3 cup fresh water; toss over the heat for 1–2 minutes, until the pasta is lightly coated. Divide between two warm bowls and serve.

Want more detail? See the temperature guide.