Zesty Sausage Pasta Featuring Fresh Tomatoes and Zucchini

Time to Cook

Get ready to indulge in a spicy and vibrant pasta dish that celebrates bold flavors and fresh ingredients. In just about 30 minutes, you can whip up this delectable creation that tingles your taste buds with a fusion of savory sausage and zesty harissa sauce.

Ingredient List

• 1 (12-ounce) pack of orecchiette or small shells pasta
• 2 tablespoons olive oil, divided
• 12 ounces fresh merguez or spicy Italian sausage, casings removed
• 3 tablespoons spicy harissa (such as Mina), plus more for taste
• 1/3 cup dry white wine
• 1 pint mixed cherry tomatoes, halved (approximately 2 cups)
• 1/2 teaspoon kosher salt, plus extra to taste
• 1 cup thinly sliced zucchini and/or yellow squash
• 1/4 cup fresh mint, thinly sliced, plus more for garnish
• 4 ounces crumbled feta cheese (about 1 cup)

Cooking Instructions

Begin by boiling the pasta in a large pot filled with generously salted water, following the cooking time to achieve a very al dente texture, which will be about two minutes shorter than the package instructions. Once done, drain the pasta while reserving 3/4 cup of the cooking liquid, and set both aside.

In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. Add the sausage into the skillet in 1-inch clumps and let it cook undisturbed until it turns golden brown on the bottom, which should take around 3 minutes. Then, stir it up to break it apart with a wooden spoon and let it cook for another 2 minutes until nearly done. Drain the excess fat, keeping the cooked sausage along with a tablespoon of drippings in the skillet.

Next, introduce the harissa to the skillet and cook while stirring for about 30 seconds over medium-high heat. Pour in the white wine, and while stirring, scrape up any flavorful browned bits stuck on the skillet’s bottom. Allow it to simmer on medium heat until it reduces slightly, which should take about 2 minutes. Mix in the halved tomatoes, kosher salt, cooked pasta, and half of the reserved cooking liquid. Continuously stir until a creamy sauce forms and envelops the pasta; this should take about 3 minutes. Gradually blend in the remaining 1/4 cup of cooking liquid as necessary to achieve your desired sauciness. Take the skillet off the heat.

Sprinkle the sliced squash and mint over the pasta, add a drizzle of the remaining olive oil, and toss everything together until well combined. Let it sit for a couple of minutes, allowing the squash to soften slightly. Adjust the seasoning with extra harissa and salt to your liking. To serve, ladle the pasta into bowls and generously top each serving with crumbled feta cheese and additional mint for garnish.

Serving Suggestion

Pair your spicy pasta dish with a chilled glass of white wine for a perfect culinary experience that transports you straight to the sun-soaked coasts of Southern Italy!