Rustic Pasta Sauce with Italian Sausage, Zucchini, and Sage

Directions

Cut stem and blossom ends off squash, cut lengthwise into quarters, use a spoon to scrape away seedy part, and then slice into pieces about 1/2 inch thick. Measure out the dried pasta and set aside. Fill a pot with water, add the salt and bring to a boil. Wash the sage, spin dry or dry with paper towels, and cut into thin strips. Heat 1 T olive oil in large dutch oven type pan with high sides, crumble in Italian sausage, and cook over medium-high heat until well browned, breaking apart with turner as it cooks. This may take 10-15 minutes or more. When the sausage is done, remove from the pan and set aside. In the same pan, heat 1 T olive oil, add onions, and cook over medium-high heat about 4-5 minutes or until onions are starting to brown. Add garlic and Italian Herb Blend and cook 1-2 minutes, then add more oil if needed and add cut squash. Saute squash about 8 minutes or until it’s tender and starting to brown. Then add the sausage, sage, and 1/2 cup pasta cooking water and cook 2-3 minutes more. Drain pasta as soon as it’s al dente, saving another 1/2 cup cooking water. Add the cooked pasta to the pan Cook 1-2 minutes more, season to taste with salt and fresh-ground black pepper and serve hot, with freshly grated Parmesan cheese to add at the table if desired.