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
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