Here’s to Sunday Night Pasta!
As most of my readers know by now, Eric has made it a long-standing tradition to cook Sunday dinners for family and friends. Please check back to my first recipe, which was posted on May 8, 2015. Those who’ve been fortunate enough to partake in one of his meals, know how much thought and joy he takes in whipping up an epic family style meal.
Last night was no exception. This particular dish, Paccheri, a long tubular pasta, with Sausage, Zucchini and Burrata, is particularly memorable because it harks back to one of our visits to Florence. When in that noble city, it’s impossible not to think of all the artistic genius that emanates from the city, including the culinary.
One our last visit, we ate a spectacular version of this dish at Il Francescano, just off of the Piazza Santa Croce, alongside the Basilica containing Da Vinci’s bones
This pasta dish is easy to make, delicious and worthy of a round of bravos at the end of the meal.
What you’ll need to feel 4 to 6 hungry souls is :
1 pound sweet Italian sausage, casings removed, crumbled
¼ cup olive oil
1 onion diced
1 large zucchini, cubed
salt to taste
freshly ground pepper to taste
1 pound paccheri, or rigatoni (Eric opted for large shell pasta)
1 burrata, or mozzarella, sliced. (Eric used mozzarella because burrata was not available at our local market)
In a large skillet, over medium heat, sauté the sausage in the olive oil and add the onion. Add a bit more olive oil if the mixture seems too dry. When the onion is translucent, add the zucchini and cook until the mixture is golden brown.
Add salt and pepper.
Bring a large pot of salted water to boil.
Cook the pasta until it is al dented (about 2 minutes less than the package directions). This is a very Italian notion indeed. Drain and retain 1 cup of cooking water. Add the pasta to the sausage mixture and thoroughly mix together over medium heat. Add some pasta water if the mixture seems too dry. Distribute the pasta into serving bowls, and top each one with a slice of Burrata.
Serve immediately with Parmigiano. Buon Appetito!
Recipe adapted from Sunday Pasta by Edwin Garrubbo