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3 medium zucchini, trimmed,halved lengthwise
l tbps. olive oil
l/2 lb. hot Italian sausage, casing removed
l onion, chopped
salt & pepper
l cup whipping cream
l tsp. dried oregano, crumbled
l/2 lb. Fontina cheese, grated
l/2 lb. penne or other tubular pasta
Preheat oven 375. Grease 2-l/2 to 3qt. casserole (deep). Cut each
zucchini half in thirds lengthwise, then crosswise into l-l/2″ long
pieces. Heat oil in heavy large skillet over med. heat. Add sausage
and cook until no longer pink, breaking up with fork. Transfer to
bowl using slotted spoon. Add onion to skillet & cook until beginn-
ing to soften, stirring occasionally, about 5 mins. Add zucchini.
Season with s & p and saute until almost tender, about 8 mins.
Return sausage to skillet. Add cream & oregano & bring to boil. Add
half of Fontina cheese to sauce and stir just until melted. Mean-
while, cook pasta in large pot of boiling salted water, stirring
occasionally, until just tender but still firm to bite. Drain well.
Return to pot. Add sauce & stir to coat. Taste & adjust seasoning.
Transfer to prepared casserole. Top with remaining cheese. (Can be
prepared l day ahead. Cover & refrigerate. Bring to room temp.before
continuing.) Bake until heated through about l5 mins. Serve hot.
Serves 2 to 4, but can be easily doubled.
Bon Appetit March l989

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