Bucatini will always remind me of my mother. She often requested al’ Amatriciana recipe for its simplicity and ease of preparation. It is too bad that we didn’t try other bucatini recipes when she was still around. Am sure she would have loved this too.
I cooked this to return Helen’s many gestures of kindness to me. Last week she picked a b/w cardigan for me. Wednesdays and Fridays are when our school food leaves a lot to be desired. I normally would prefer to bring my lunch on those days. So I was all excited that I could bring her lunch and I made sure it did not have any ingredients that would trigger her allergies. Unfortunately she said she could not eat meat on Fridays – Greek Orthodox needs to fast before their Sunday communion and who can argue with that.
1/2 pound bucatini or spaghetti
2 chicken or turkey sausages, sliced and remove wrapping/skin
2 tbsp. olive oil
2 cloves garlic
1 big onion, minced
1 each green and yellow zucchini, sliced
salt and pepper
quarter cup of fresh oregano
Cook pasta according to package direction. Drain pasta. Reserve 1/2 cup of pasta water. Return pasta to the pot.
Heat 1 tablespoon of the oil over medium-high heat. Add the sausage until browned and cooked through, about 10 to 12 mins. Transfer to a plate.
In the remaining olive oil in the add garlic and then onions until limp. Add sliced zucchini or squash stir until vegetables are golden and tender. Season with salt and pepper.
Toss the pasta with the sausage, vegetables, oregano and parmesan. If dish is too dry, add the pasta water.
Serve with additional grated cheese, if desired.
[Reposted from Multiply]