Spicy Sausage and Basil Potato and Zucchini Pasta
Try this Spicy Sausage and Basil Potato and Zucchini Pasta recipe
Try this Spicy Sausage and Basil Potato and Zucchini Pasta recipe
- salt and pepper to taste
- 3 tablespoons grated parmesan cheese
- 1/4 easpoon red pepper flakes
- 1 large garlic clove finely minced
- 1.5 tablespoons extra virgin olive oil
- 1 large zucchini blade d noodles trimmed
- 1/4 easpoon garlic powder
- 1 medium yukon gold potato peeled, blade d, noodles trimmed
- 2 link spicy sausages caseings removed and cut into 1/2 inch chunks
- 1.5 cups seeded and chopped tomato
- 1/3 up chopped basil + more for garnish
- Carbohydrate 15.7815750000544 g
- Cholesterol 2.75000000117931 mg
- Fat 4.33696250038341 g
- Fiber 2.47700006842613 g
- Protein 3.35527500051541 g
- Saturated Fat 1.02617425023186 g
- Serving Size 1 1 Serving (153g)
- Sodium 80.5609409927128 mg
- Sugar 13.3045749316283 g
- Trans Fat 0.2005742500236 g
- Calories 112 calories
Step-by-step
- Place a large skillet over medium-high heat and add in 1 tablespoon of the olive oil.
- Once oil heats, add in the potato noodles and season with salt, pepper and garlic powder.
- Cook for 7 minutes or until potatoes are cooked to al dente.
- Transfer the potatoes to a plate and immediately add in the sausage.
- Cook the sausage for 7-10 minutes or until sausage is cooked through and browned.
- Add in tomatoes, season with salt and pepper and cook for another minute.
- Transfer the tomato and sausage mixture to the plate with the potato noodles.
- Immediately add the zucchini noodles, basil, garlic, red pepper flakes and remaining olive oil and cook for 2-3 minutes or until zucchini softens.
- When cooked, add in the potato noodles, sausage and tomatoes and toss for 1 minute.
- Remove from heat and toss thoroughly to combine.
- Plate the pasta onto dishes and serve garnished with any leftover chopped basil and the cheese.
Starchy root vegetables and high-moisture summer squash demand separate pan execution during multi-ingredient vegetable pasta assembly to prevent uneven cooking. Yukon gold potatoes require seven minutes of direct contact over medium-high heat to reach al dente without disintegrating, whereas zucchini noodles soften in just two to three minutes before releasing excessive water. Maintaining this sequential cooking order preserves distinct structural integrity across disparate produce types. Pans crowded beyond a single layer trap steam instead of searing, turning crisp noodles into a soggy mass.
Scaling this recipe requires attention to surface area rather than simple linear multiplication. Doubling the batch necessitates a second large skillet rather than a larger pot, because stacking dense potato strands prevents proper heat distribution and halts browning. Retaining the specified proportions ensures the exact ratio of 1.5 tablespoons of extra virgin olive oil adequately coats the starches without pooling. Single skillets hold precisely enough heat to render the casings of two spicy sausage links while caramelizing the surface sugars of 1.5 cups of chopped tomatoes.
Zucchini noodles present significant moisture management challenges when subjected to heat. Salting the spiralized squash thirty minutes before cooking draws out excess cellular water, though omitting this step requires draining the skillet before reintroducing the potatoes and sausage. Swapping the primary vegetable base entirely alters cooking timelines; sweet potato noodles need roughly ten minutes, while yellow crookneck squash behaves identically to zucchini. Fresh basil must go in near the end of the cooking window to prevent volatile aromatic oils from degrading under prolonged heat.
Leftovers remain structurally viable for up to forty-eight hours when stored in an airtight glass container, though the zucchini will continue releasing moisture during refrigeration. Reheating must occur gently over low heat in a skillet rather than a microwave to evaporate accumulated liquid and revive the parmesan cheese garnish. Storing the grated cheese separately until the final plating stage prevents it from turning gummy inside the storage container.
