Ingredients (~4 servings)
- 1 lb mild Italian sausage (bulk or casings removed)
- 1 lb rigatoni (dry)
- 4 tablespoons olive oil (divided)
- 6 small zucchini (courgettes), sliced into 1/8-inch rounds (~1.5 lbs)
- 4 cloves garlic, thinly sliced
- 1 1/2 teaspoons fennel seeds
- 1 teaspoon red chili flakes
- 1 sprig fresh rosemary
- 3/4 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Zest and juice of 1/2 lemon
- Salt and black pepper to taste
Brown the Sausage
Bring a large pot of salted water to a boil for the pasta.
Heat 2 tablespoons of olive oil in a large, wide sauté pan over medium-high heat. Add the sausage meat.
Break it up with a wooden spoon into bite-sized chunks. Fry for ~6-8 minutes until it is deeply browned and crispy on the edges. Remove the sausage with a slotted spoon to a plate, leaving the rendered fat in the pan.
Confit the Zucchini
Add the remaining 2 tablespoons of oil to the sausage fat. Lower the heat to medium-low.
Add the sliced garlic, fennel seeds, and chili flakes. Cook for 60 seconds until fragrant; do not burn the garlic.
Add the sliced zucchini, the whole rosemary sprig, and a splash of water (about 1/4 cup). Cook gently for ~8-10 minutes. You want the zucchini to soften completely but stay bright green; the water helps steam it in the flavorful oil so it doesn’t fry and turn brown.
Boil and Combine
Drop the rigatoni into the boiling water. Cook until al dente.
While the pasta cooks, pour the heavy cream and the reserved crispy sausage back into the pan with the zucchini. Bring to a gentle simmer.
Scoop out 1 cup of starchy pasta water.
Drain the rigatoni and dump it directly into the sauce.
Emulsify and Brighten
Add a splash of the pasta water and most of the grated Parmesan. Toss vigorously over low heat for ~60 seconds. The starch, cheese, and cream will emulsify into a glossy sauce that coats the tubes inside and out.
Turn off the heat. Remove the rosemary sprig.
Stir in the lemon zest and juice. This hit of acid is non-negotiable; it cuts through the heavy pork fat and cream, waking up the entire dish. Season with salt and plenty of black pepper.
Creamy Sausage and Zucchini Rigatoni
Ingredients
Ingredients (~4 servings)
- 1 lb mild Italian sausage bulk or casings removed
- 1 lb rigatoni dry
- 4 tablespoons olive oil divided
- 6 small zucchini courgettes, sliced into 1/8-inch rounds (~1.5 lbs)
- 4 cloves garlic thinly sliced
- 1 1/2 teaspoons fennel seeds
- 1 teaspoon red chili flakes
- 1 sprig fresh rosemary
- 3/4 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Zest and juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- Brown sausage in 2 tablespoons olive oil over medium-high heat for 6-8 minutes until crispy. Remove sausage, leaving fat in pan.
- Add remaining oil, garlic, fennel seeds, and chili flakes. Cook 60 seconds.
- Add zucchini and rosemary sprig. Cook 8-10 minutes until softened.
- Boil rigatoni until al dente. Reserve 1 cup pasta water.
- Add cream and sausage back to zucchini. Simmer gently.
- Drain pasta and add to sauce. Toss with pasta water and Parmesan until glossy.
- Remove rosemary. Finish with lemon zest, juice, salt, and pepper.
