Another great summer recipe. Makes 4-6 servings.
4 T extra virgin olive oil
1 lb. sweet italian sausage, no casings (chicken sausage would work well too)
1 lb. zucchini, cut into half moons
1 lb. summer squash, cut into half moons
1 onion, thinly sliced
1/4 c diced red pepper
1/4 c chopped fresh basil leaves
salt and pepper
1 lb. pappardelle pasta
In a large stockpot over high heat, bring 4 quarts of salted water to a boil. Add 2 T olive oil. In a large saute pan over medium high heat, add remaining 2 T olive oil and sausage. Cook until sausage is browned, about 6 minutes. Add zucchini, squash, onions, red pepper and 1/4 chopped basil and cook for 4 to 5 minutes, or until the squash has begun to caramelize. Season with salt and pepper. Add pasta to boiling water and cook per package instructions. Drain, reserving 1/2 cup pasta water.
Pour cooked pasta and 1/2 cup pasta water into the sausage sauce. Garnish with basil.