Mafalda Pasta
with Zucchini, Tomatoes & Parmesan
Ingredients
- 6 oz Mafalda Pasta
- 10 oz Hot Italian Pork Sausage (Customized ingredients)
- 1 oz Salted Butter
- 1¼ tsps Calabrian Chile Paste
- 2 cloves Garlic
- 1 Zucchini
- 1 14 oz can Whole Peeled Tomatoes
- ¼ cup Grated Parmesan Cheese
- 2 Tbsps Crème Fraîche
- 1 Tbsp Capers
Instructions
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Prepare the ingredients
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.
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Fry the capers
Spread the capers onto a paper towel-lined work surface. Using a second paper towel, gently pat or roll the capers to thoroughly dry. Discard the paper towels. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a caper sizzles immediately when added, add the dried capers (carefully, as the oil may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until crispy. Leaving the oil in the pan, transfer to a paper towel-lined plate.
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Make the sauce
Heat the pan of reserved caper oil on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
Protein Variations
Sausage
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Additional Step 3 if you chose Sausage
Heat the pan of reserved caper oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.
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Customized Step 5 if you chose Sausage
Finish the pasta and serve your dish as directed, adding the cooked sausage to the pot.
Contains: Wheat, Milk
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