Zucchini, Corn and Sausage Fuseli with Basil
My neighbors were out for a drive and came back with fresh picked corn on the cob, the first of the season. We enjoyed some sweet corn with our meal, it was delicious, and with that first bite its official; summer is finally here. I picked my first zucchini and jalapeños, and the basil is lush and full, a meal is developing. I had some leftover grilled Italian sausage from Carfagna’s Italian Meat market in Columbus, they brought back Grandpa’s Italian Sausage; it has extra fennel seed and lots of ground black pepper, one of my new old favorites. Since I had fresh ingredients from the garden I thought I’d create a pasta dish for dinner. I added big chunks of jalapeño for heat; you can take out the seeds and vein to cut down on the heat, but we like it hot. Since, I have been Gluten Free, I used an Organic Brown Rice Fuseli, use your favorite pasta. This pasta is fast and fresh with flavors of the season.
Zucchini, Corn and Sausage Fuseli with Basil
1 Tablespoon extra virgin olive oil
1 cup chopped sweet onion
3 jalapeño very coarse chop, (1/3 cup)
2 garlic cloves, minced (1 Tablespoon)
1 zucchini chopped (2 cups)
2 ears corn, cut corn off cob
2 grilled Italian Sausage links, chopped
8 ounce Fuseli pasta
Fresh basil cut into ribbons
½ and ½ optional
Cook pasta according to package directions.
While pasta is cooking, heat a large sauté pan over medium-high heat, when hot add oil and swirl in pan. Add onion and jalapeño sauté 2-3 minutes or until just starts to soften. Add garlic, zucchini and a good pinch of salt; cook until zucchini softens about 5-7 minutes. Add fresh corn and sausage; cook until heated through about 3-4 minutes. Add salt and pepper to taste, toss with hot pasta and add a splash of pasta water if needed. Toss with a few handfuls of fresh cut basil and serve. Is it too spicy? My jalapeños were really hot, I added a splash of ½ and ½ that took the heat down and added a touch of creaminess.
Serves about 4
