Spaghetti con la Salsiccia Italiana



From page 126, Museum Cafés & Arts

Courtesy of Sette MoMA, The Museum of Modern Art, New York, New York

A simple pasta dish made with sweet Italian sausage, diced zucchini, and Parmesan cheese.

2 tablespoons olive oil
5 garlic cloves, minced
4 sweet Italian sausages, removed from casings
4 zucchini, finely diced
1 cup (8 fl oz/250 ml) dry white wine
Salt and freshly ground pepper to taste
1 pound (16 oz/500 g) spaghetti
2 tablespoons butter at room temperature
1 cup (4 oz/125 g) grated Parmesan cheese
2 tablespoons minced fresh flat-leaf parsley

In a large frying pan over medium heat, heat the olive oil and sauté the garlic for 3 minutes, or just until golden. Add the sausage meat and sauté, breaking up the pieces, for 3 to 4 minutes, or until browned. Pour off the fat and stir in the zucchini, wine, salt, and pepper. Cook until the wine is reduced by half.

Meanwhile, cook the spaghetti in a large pot of salted boiling water for about 10 minutes, or until al dente. Drain and return to the pot or transfer to a warmed large bowl. Add the sauce, butter, and Parmesan cheese and toss until thoroughly mixed. Sprinkle with parsley and serve at once.

Makes 6 servings

From Museum Cafés & Arts by Sharon O'Connor, page 126