Skillet Ziti with Sausage and Summer Squash
By America's Test KitchenPublished on June 10, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
12 ounces sweet Italian sausage, casings removed and sausage broken into 1-inch pieces1 pound yellow summer squash, halved lengthwise and sliced ¼ inch thick2 ½ cups chicken broth 1 (14.5-ounce) can diced tomatoes 12 ounces (3 ¾ cups) ziti Salt and pepper 2 ounces Parmesan cheese, grated (1 cup)½ cup torn fresh basil
Before You Begin
You can substitute hot Italian sausage for the sweet.
Instructions
- Cook sausage in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Add squash and cook until beginning to brown, about 3 minutes.
- Add broth, tomatoes and their juice, pasta, and 1/2 teaspoon salt to skillet and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until pasta is al dente, about 15 minutes.
- Stir 1/2 cup Parmesan into pasta. Season with salt and pepper to taste. Top with remaining 1/2 cup Parmesan, cover, remove from heat, and let stand until cheese is melted, about 1 minute. Sprinkle with basil and serve.
Time
30 minutesYield
Serves 4Ingredients
12 ounces sweet Italian sausage, casings removed and sausage broken into 1-inch pieces
1 pound yellow summer squash, halved lengthwise and sliced ¼ inch thick
2 ½ cups chicken broth
1 (14.5-ounce) can diced tomatoes
12 ounces (3 ¾ cups) ziti
Salt and pepper
2 ounces Parmesan cheese, grated (1 cup)
½ cup torn fresh basil
Ingredients
12 ounces sweet Italian sausage, casings removed and sausage broken into 1-inch pieces
1 pound yellow summer squash, halved lengthwise and sliced ¼ inch thick
2 ½ cups chicken broth
1 (14.5-ounce) can diced tomatoes
12 ounces (3 ¾ cups) ziti
Salt and pepper
2 ounces Parmesan cheese, grated (1 cup)
½ cup torn fresh basil
Ingredients
12 ounces sweet Italian sausage, casings removed and sausage broken into 1-inch pieces
1 pound yellow summer squash, halved lengthwise and sliced ¼ inch thick
2 ½ cups chicken broth
1 (14.5-ounce) can diced tomatoes
12 ounces (3 ¾ cups) ziti
Salt and pepper
2 ounces Parmesan cheese, grated (1 cup)
½ cup torn fresh basil
Why This Recipe Works
Cooking the pasta right in the sauce infuses it with flavor and restricts the cooking to one pan.
Before You Begin
You can substitute hot Italian sausage for the sweet.
Instructions
- Cook sausage in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Add squash and cook until beginning to brown, about 3 minutes.
- Add broth, tomatoes and their juice, pasta, and 1/2 teaspoon salt to skillet and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until pasta is al dente, about 15 minutes.
- Stir 1/2 cup Parmesan into pasta. Season with salt and pepper to taste. Top with remaining 1/2 cup Parmesan, cover, remove from heat, and let stand until cheese is melted, about 1 minute. Sprinkle with basil and serve.
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