Sausage, Zucchini Flower and Goat Cheese Pasta (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

Italian sausage with a late summer veggie sounds really good right now. Try this for an easy dinner.

Saute the sausage in oil for about 3 minutes over medium (until brown). Add onion and red pepper, saute for about 3 more minutes. Add the garlic and continue for 1 more minute. Set aside sausage. Boil the pasta and save 1/2 cup of water. Returning the sausage to a saute pan over medium heat, add the drained pasta, tomatoes, zucchini flowers and goat cheese, salt & pepper to taste and toss well. Add reserved pasta water to get the goat cheese to melt completely, making a creamy sauce. Add the Reggiano and serve hot.

Sausage, Zucchini Flower and Goat Cheese Pasta
Serves 4-6 1lb Italian sausage (hot or mild), out of casing and broken into 1/2" chunks 1 small red onion, chopped 4 cloves garlic, sliced very thin 1 tsp crushed red pepper 1 lb cut pasta (penne or fusilli is nice and summer) 4 large, ripe Roma tomatoes, seeded and cubed 8-12 zucchini flowers, large chopped (ask your produce guy for them or grab them from your neighbor's overgrown garden) 6 oz fresh goat cheese 1/2 cup Italian Parsley, finely chopped 1 cup (4oz) grated Parmigiano-Reggiano Olive oil Salt & Pepper	Italian sausage with a late summer veggie sounds really good right now. Try this for an easy dinner. Saute the sausage in oil for about 3 minutes over medium (until brown). Add onion and red pepper, saute for about 3 more minutes. Add the garlic and continue for 1 more minute. Set aside sausage. Boil the pasta and save 1/2 cup of water. Returning the sausage to a saute pan over medium heat, add the drained pasta, tomatoes, zucchini flowers and goat cheese, salt & pepper to taste and toss well. Add reserved pasta water to get the goat cheese to melt completely, making a creamy sauce. Add the Reggiano and serve hot.
Posted by Pat on December 13, 2006 7:03 PM