Cutting the uncooked sausages into chunks turns them into something like meatballs. The sauce is fresh and quick to make, and if your family isn’t crazy about zucchini, you can substitute broccoli, green beans or another vegetable instead.
500 g mild or spicy Italian sausage, cut into 1/2-in. chunks
1/2 cup chicken broth
1 medium zucchini, cut lengthwise in half, then into 1/4-in. slices
2 cups cherry tomatoes, or grape tomatoes, halved
1/4 cup chopped basil, (or 1 tbsp dried)
4 green onions, cut into 1/2-in. pieces
3 cups uncooked rotini, (or other shape) pasta
grated Parmesan, for sprinkling
In a very large skillet, cook the sausage over medium high until browned on all sides – about 10 minutes.
Pour off the accumulated fat, add the chicken broth, cover and lower the heat to medium. Cook for about 5 minutes.
Add the zucchini slices, tomatoes and about half the basil, and continue cooking for another 5 minutes, or until the zucchini is tender but not mushy. Add the green onion and the remaining basil and cook, uncovered, for 1 or 2 minutes or until the onion is wilted.
Meanwhile, cook the rotini in a large pot of boiling salted water until tender. Drain and add to the sausage mixture in the pan. Stir until everything is well mixed.
Transfer to a large bowl and serve immediately with Parmesan cheese for sprinkling at the table.
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