Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 2

Use your favorite breakfast or Italian sausage. For a finer texture, break up the sausage as it cooks using a potato masher.

Recipe by Southern Living February 2013

Gallery

Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

total:
40 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions; drain, reserving 1/2 cup hot pasta water.

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  • Meanwhile, cook sausage in a large, 2-inch-deep skillet over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink. Add onion, zucchini, and carrots; cook, stirring often, 8 to 10 minutes or until tender. Add garlic and red pepper, and cook, stirring often, 1 to 2 minutes or until garlic is tender. Add tomato paste, and cook, stirring constantly, 1 to 2 minutes. Add wine and reserved pasta water; cook 2 minutes, stirring to loosen bits from bottom of skillet.

  • Add tomatoes, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes. Add salt and pepper to taste. Spoon sausage mixture over pasta; sprinkle with cheese.

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