Caramelized Zucchini and Sausage Pasta

This Caramelized Zucchini and Sausage Pasta from @dishingouthealth is a delicious twist on comfort food, combining sweet, golden zucchini, savory chicken sausage, and perfectly cooked pasta in one irresistible dish. It’s quick to make, loaded with flavor, and guaranteed to please the whole family. Whether you’re looking to jazz up your pasta routine or sneak in some extra veggies, this recipe is sure to become a staple at your table.

Ingredients

4 tablespoons DeLallo Private Reserve Etra Virgin Olive Oil

1/2 cup panko breadcrumbs

1 lemon (zest and juice), divided

1 lb. zucchini, thinly sliced crosswise

12 ounces DeLallo Shellbows

1 large shallot, diced (about 3/4 cup)

4 garlic cloves, minced

12 ounces raw chicken or turkey sausage (from 3 links), casings removed

1/2 cup heavy cream

1/3 cup grated Parmigiano-Reggiano cheese

1/2 cup torn fresh basil leaves

Kosher salt and cracked black pepper to taste

Directions

Bring a large pot of generously salted water to a boil.

Prepare Lemony Panko Topping: heat 1 Tbsp. olive oil in a large skillet over medium. Add panko and cook, stirring often, until golden brown and toasted, about 3 to 5 minutes. Transfer to a bowl and stir in lemon zest and a pinch of salt. Set aside.

Caramelize Zucchini: Using the same pan, heat 2 Tbsp. olive oil over medium heat. Add zucchini and cook, stirring only occasionally, until golden brown, about 10 to 12 minutes. (For optimal caramelization, resist the urge to stir too often. Let the zucchini cook undisturbed for about 3 to 4 minutes per side. This allows the natural sugars to release, and that rich, golden crust to form.) Season zucchini with salt and black pepper and transfer it to a bowl. (Note: this is a good time to begin cooking your pasta. Once al dente, reserve 1 cup of pasta cooking water prior to draining.)

Add remaining 1 Tbsp. olive oil to pan, along with shallots and garlic. Cook until aromatic, about 2 to 3 minutes. Add sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add heavy cream and a good pinch of salt and black pepper. Cook 2 minutes, scrapping to release any browned bits from the bottom of the pan.

Add the pasta and ½ cup of the reserved pasta water, toss well, and cook over medium-low heat until the sauce comes together, about 2 minutes. Stir in Parmigiano-Reggiano cheese, fresh basil, lemon juice, and about two-thirds of the zucchini (I like to reserve extra for topping the pasta with).

Add additional pasta water, a few tablespoons at a time, if needed for a saucier consistency. Taste and season with additional salt and black pepper, if needed. (I found this pasta really benefits from a good dose of black pepper!)

Spoon pasta into bowls and garnish with reserved caramelized zucchini, a sprinkle of lemony panko, extra fresh basil, and extra freshly grated Parmigiano-Reggiano cheese. Finish with a drizzle of extra-virgin olive oil and cracked black pepper, if desired.