- 1 pound hot Italian sausage loose
- 4 ounces mushrooms sliced
- 2 shallots peeled and diced
- 4 cloves garlic peeled and minced
- 1 golden or green zucchini trimmed and diced
- 1 pint Campari tomatoes quartered
- 1 15- ounce can cannellini beans drained and rinsed
- ½ teaspoon crushed red pepper plus more to taste
- 1 cup water or chicken stock
- ½ cup loosely packed parsley minced
- 8 ounces angel hair pasta
- Salt and pepper to taste
Cook the vegetables:
Add the mushrooms to the pot and cook for 8-10 minutes until browned and crisp around the edges. Season with salt.
Add the shallot to the mushrooms and cook for 3-4 minutes until softened. Add the garlic and cook 1 minute until fragrant.
Add the zucchini and tomatoes and stir to combine. Cook for 3-4 minutes until the zucchini begins to soften. Add the beans and season with salt, pepper, and crushed red pepper.
Simmer the sauce:
Turn the heat to high. Once any liquid in the pot (from the tomatoes and zucchini) begins to bubble, pour in the water and bring to a boil. Reduce heat to low and simmer for 20 minutes until the liquid reduces. Taste and season to your preference. After 20 minutes, stir in the parsley and cook for 5 minutes more.
Cook the pasta:
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until just barely al dente. Remove 1/2 cup of the cooking water and then drain the pasta.
Add the pasta cooking water and angel hair pasta to the sauce and toss to combine. Cook in the sauce for 1 minute until coated. Turn off the heat.
Calories: 588kcal | Carbohydrates: 56g | Protein: 26g | Fat: 30g | Sodium: 875mg | Fiber: 8g | Sugar: 6g | Vitamin C: 24mg