Maccheroni Pasta with Zucchini, Sausage, Garlic and Red Peppers

Description Maccheroni Pasta with Zucchini, Sausage, Garlic & Red Peppers

1 lb. homemade maccheroni pasta
1 lb. Italian Sausage, sliced
2 zucchini & 2 summer squash, sliced
4 Tbs. extra virgin olive oil
1 small onion, chopped
4 garlic cloves, minced
1 lb. ripe tomatoes
2 tsp. fresh chopped Italian parsley
1 tsp fresh rosemary, chopped
1/8 tsp. crushed red pepper
¼ cup dry white wine
Salt & pepper
¼ cup Pecorino cheese

Prepare a large pot of salted water. Bring it to a boil. Add the pasta and cook until pasta is “al dente”. Marinate sausage in wine, 1 teaspoon garlic, 1 teaspoon parsley, salt and pepper for 30 minutes. Cook onion in olive oil in a large frying pan. Add sausage, garlic, crushed red pepper, zucchini, squash, rosemary and parsley. Blanch tomatoes in boiling water, then remove and peel. Chop the tomatoes and add to the zucchini mixture. Add salt and pepper and cook at low heat for 20 minutes. Drain pasta and toss with sauce. Place pasta in serving bowl and top with grated pecorino cheese. Garnish with parsley and serve.

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