Summer Bolognese Pasta
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
12 oz Pappardelle
1 lb Italian sausage
Kosher salt and freshly ground pepper
2 Tbsp olive oil
1 Tbsp unsalted butter
1 lg onion, diced
3 cloves garlic, finely diced
3 Tbsp tomato paste
1/2 cup dry white wine
1 med zucchini, diced
1 med yellow squash, diced
1/8 tsp red pepper flakes, more if desired
3 cups cherry tomatoes, halved
1/2 cup fresh basil, torn
3+ Tbsp Parmesan cheese, grated
Instructions
Cook pasta as directed for al dente, reserving one cup cooking water, then drain.
Brown sausage until no longer pink, add 1/2 teaspoon salt and 1/8 teaspoon pepper, drain and set aside.
In large skillet, heat olive oil and butter over medium high heat. Add onion and cook until translucent.
Add garlic and stir for 1-2 minutes. Add tomato paste and keep stirring for 2-3 minutes.
Stir in white wine, mixing in well. Add zucchini and squash, 1/4 tsp salt and a few grinds of pepper, stirring occasionally for 3-4 minutes.
Add 1/2 cup of the reserved cooking water, tomatoes, and half of basil. Bring to boil, reduce heat to simmer, adding in drained sausage and cook until tomatoes start to burst and become saucy, 5-7 minutes.
Remove from heat and add parmesan cheese to sauce, add pasta and toss, adding in more cooking water if needed. Add additional salt and pepper, if needed. Serve in large flat bowl , topping with remaining basil and parmesan.
Cook’s Note
SOLO POMODORO —MUTTI tomato paste, absolutely has the best flavor! See image below!
