Aired January 20, 2014
- 1 1/2 pounds (2 to 3 medium) zucchini
2 tablespoons olive oil
1 pound hot Italian sausage
3 to 4 cloves garlic, finely chopped
1 pound spaghetti
1/2 cup flat-leaf parsley, chopped
Salt and pepper
1 cup grated Pecorino Romano or Parmigiano-Reggiano cheese
1 pound farfalle
Bring a pot of water to a boil for pasta.
Split zucchini lengthwise and gently scoop out seeds. Grate using the large side of a box grater.
Heat olive oil, 2 turns of the pan, in a large skillet over medium-high heat. Add sausage and brown and crumble. Add garlic and stir; add zucchini and toss to combine.
Drop pasta in boiling salted water and cook to al dente. Reserve 1 cup starchy cooking water just before draining. Drain pasta.
Add parsley and starchy water to zucchini and sausage, toss to combine and remove from heat. Season with salt and pepper to taste and serve in shallow bowls topped with tangy Romano or nutty Parm.