Penne Rigate with spicy sausage and zucchini in tomato cream sauce

By Sophialuc

Modified to my liking

Ingredients

• 16 ounces uncooked penne rigate pasta
• 1 pound hot Italian sausage, casings removed
• 2-3 zucchini, quartered lengthwise and cut into 1/2-inch slices
• 3 teaspoons dried oregano
• 2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper
• 3 garlic cloves, minced
• 4 tablespoons red wine vinegar
• 2 (28-ounce) cans whole tomatoes
• 4 tablespoons heavy whipping cream
• Cooking spray
• 6 ounces part-skim mozzarella cheese, shredded and divided (about 1 1/2 cup)
• 2 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/2 cup)

Preparation

Step 1

1. Preheat oven to 375°.

2. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

3. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove sausage from pan. Wipe drippings from pan with a paper towel. Add zucchini to pan; sauté 3 minutes or until crisp-tender, stirring frequently. Add oregano and next 3 ingredients; sauté 1 minute, stirring constantly. Add vinegar; cook for 30 seconds or until the liquid evaporates. Drain tomatoes in a sieve over a bowl, reserving 2 cup tomato liquid. Crush tomatoes with hands, and add to zucchini mixture. Add reserved 2 cup tomato liquid; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove pan from heat; stir in cream. Add pasta and sausage to tomato mixture; stir to combine.

4. Spoon half of pasta mixture into an 11 x 7-inch glass or ceramic baking dish, or divide half evenly among 4 individual dishes coated with cooking spray. Sprinkle 2 ounce mozzarella and 4 tablespoons Parmigiano-Reggiano over pasta. Top with remaining pasta mixture; sprinkle evenly with remaining 4 ounces mozzarella and remaining 4 tablespoons Parmigiano-Reggiano. Bake at 375° for 25 minutes or until browned and bubbly.