Spirals wiith Sausage and Zucchini - Hazan

I found the recipe online so I am posting it this week.  This is from Guiliani Hazan't book, Thirty Minute Pasta which a few of us cook from weekly. The more I am using this book, I am finding its strengths and weaknesses.  For me, the book is a challenge because so many recipes are not kosher.  They either use pork or bacon or ham or there is a milk product and meat in a recipe.  When I remove or replace the item, the recipe, in some cases becomes a duplicate of another recipe in the book.  In fact, this recipe is made with ricotta, elsewhere in the book.  There are still plenty of recipes to make and then, there are those I modify to make the recipe work for us.  

In fact, in this one, I removed Parmesan which I could not use with the sausage in the recipe.  I also did not use the pork sausage which was called for.  The other ingredients worked so I am paralleling the recipe - "almost."

Fusilli alla Salsiccia e Zucchini adapted from Cookstr

½ medium yellow onion
3 tablespoons olive oil
8 ounces plain chicken or beef sausage 
12 ounces zucchini
1 pound fresh tomatoes
1 pound fusilli 


 Fill a large pot with water and cook it until boiling.  Drop in pasta and cook according to package directions.

Peel and chop the onion. 
Put the olive oil in a 12-inch skillet, add the chopped onion, and place over medium-high heat. 

Sauté until the onion just begins to turn a rich, golden color, about 5 minutes.

While the onion is sautéing, remove the casing from the sausage and break it up into pieces. 

When the onion is ready, add the sausage to the pan. 

Break the sausage up into small pieces with a wooden spoon and cook, stirring often, until the sausage is lightly browned, about 2 to 3 minutes.

While the sausage is cooking, wash the zucchini. 

Remove the ends, cut into quarters lengthwise, and then cut across into ½-inch chunks. 

When the sausage has lightly browned, add the zucchini. 

Season lightly with salt and cook until the zucchini begins to brown and is mostly tender, 6 to 8 minutes.

While the zucchini is cooking, peel the tomatoes and coarsely chop them. 

When the zucchini is ready, add the tomatoes, season lightly with salt, and cook until most of the liquid the tomatoes release has evaporated, 8 to 10 minutes.

Add hot pasta to zucchini-tomato mixture.

If anything is not hot, cook for a minute or two and then serve.

Eat and enjoy.

.To see what the other ladies made check out KayteMargaretPeggyGlennis.

Linked to: Waste Not Want Not Wednesday      What's Cooking Wednesday       Full Plate Thursday        Showcase Your Talent Thursday    This is How We Roll      Foodie Friends Friday        Foodie Friday at Rattlebridge    Hearth and Soul Hop        Fat Tuesday   


  1. Whatever you substituted it looks fantastic! I love this book but we just simply do not eat pasta every week so I have been a slacker in the group! Maybe next week...

  2. This looks really good! Thanks so much for sharing it on Waste Not Want Not Wednesday :)

  3. This looks like a great dish of sausage and zucchini, great flavors. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. I never thought about how challenging it could be to adapt recipes to be kosher, Chaya. You have done a beautiful job with this recipe - Your Spirals with Sausage and Zucchini look delicious! Thank you for being a part of the Hearth and Soul hop.


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