1 hr 30 mins
This is a Nick Stellino recipe.
My Private Note
Units: US | Metric
- 1/2 cup Italian style breadcrumbs
- 1 lb small zucchini, quartered lengthwise and cut into 1/2 inch pieces
- 1 teaspoon salt
- 1/2 medium sweet onion
- 1/2-1 stalk celery (1/2 large or 1 small celery stalk, from the heart)
- 1/2-1 carrot
- 3 ounces pancetta, cut into chunks or 3 ounces bacon, cut into pieces
- 4 -6 tablespoons olive oil
- 6 cloves garlic, thickly sliced (optional)
- 3/4 lb spicy Italian sausage, casing removed,broken up
- 3/4 cup red wine
- 1 3/4 cups tomato sauce
- 1 3/4 cups beef broth
- 1 lb rigatoni pasta
- 4 ounces smoked mozzarella cheese, grated
- 1/4 cup freshly grated romano cheese (optional)
- 1 pinch red pepper flakes
- 1 pinch pepper
- 1Preheat the oven to 350 degrees.
- 2Bring a large pot of salted water to a boil.
- 3Generously butter a 9x12-inch casserole pan and coat with half the bread crumbs.
- 4Place the zucchini in a colander and sprinkle with the salt.
- 5Cover with a plate (press down on the zucchini), weighted down with a heavy object.
- 6The salt will draw the liquid from the zucchini; the plate will help squeeze it out.
- 7Allow the zucchini to sit for about 20 minutes.
- 8Place the onion, celery, carrot and pancetta or bacon in the bowl of a food processor and pulse until the mixture is chopped into tiny pieces.
- 9In a large, deep sauté pan, heat 2 tablespoons of the oil over medium-high heat.
- 10Add the vegetable-pancetta mixture and the garlic.
- 11Sauté for 5 to 6 minutes.
- 12Add the sausage, stirring to break it up further and cook for 4 to 6 minutes, until the sausage is cooked through.
- 13Add the wine, scraping up any browned bits from the bottom of the pan and cook for 1 to 2 minutes.
- 14Add the tomato sauce and broth.
- 15Bring the sauce to a boil, reduce the heat, and simmer for 10 to 15 minutes.
- 16You should have a thin rather than thick pasta sauce; you want it liquid, as the mixture will eventually bake.
- 17Set the sauce aside, and cook the pasta in the boiling water according to the package directions.
- 18Do not overcook; the pasta should hold its shape.
- 19While the pasta is cooking, rinse the zucchini.
- 20Wrap in a clean, dry kitchen towel and squeeze out all the moisture.
- 21Heat 1 to 2 tablespoons of the remaining oil.
- 22Add the zucchini, and over high heat, brown on all sides for 3 to 4 minutes.
- 23Cook in two batches, adding more oil if necessary, if the zucchini pieces are too many for one pan.
- 24They should be softened but not mushy.
- 25Remove and set aside.
- 26Drain the pasta, reserving 1/2 to 3/4 cup of the cooking water.
- 27Remove 1 cup of the pasta sauce from its pan and warm the remainder.
- 28Add the pasta and reserved pasta water to the sauce in the pan and toss well.
- 29Add the zucchini and mozzarella and stir well.
- 30Spoon the pasta mixture into the prepared casserole pan.
- 31Pour the reserved sauce over the top and sprinkle with the remaining bread crumbs and the Romano.
- 32Cover the casserole tightly with aluminum foil, and bake in the center of the oven for about 10 minutes, until warmed through.
- 33Remove the foil, check that the mozzarella is melted and broil for 1 to 2 minutes to crisp the top before serving.
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Nutritional Facts for Baked Pasta with Sausage and Zucchini
Serving Size: 1 (441 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 725.5
- Calories from Fat 298
- Total Fat 33.1 g
- Saturated Fat 10.3 g
- Cholesterol 111.1 mg
- Sodium 1922.0 mg
- Total Carbohydrate 71.9 g
- Dietary Fiber 5.1 g
- Sugars 8.4 g
- Protein 29.8 g
The following items or measurements are not included: