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This recipe comes to us from the authors of several fascinating books on food philosophy, John Thorne and Matt Lewis Thorne. You can subscribe to their bimonthly food newsletter called "Simple Cooking". Find them online at "www.OutlawCook.com".
Cut each zucchini into pieces that are approximately the length and thickness of the pasta you have chosen. Toss these in a bowl with the tablespoon of salt and let this sit for 30 minutes, turning it over occasionally.
After 15 minutes, start boiling a big pot of salted water for the pasta and continue with the recipe.
Put the olive oil, garlic, oregano, and powdered red chile into a skillet. Place this over medium heat, and cook until the garlic turns translucent. At the same time, break the sausage meat into bits and add these to the skillet. Stir occasionally to ensure that all the sausage meat is cooked through.
When the pasta water is about to boil, drain the liquid from the zucchini, spread an old but clean dish towel in the kitchen sink, and turn the zucchini pieces onto it. Wrap them up in the cloth and twist this as tightly as you can, extracting every possible bit of moisture.
Put the pasta into the boiling water.
Add the wrung-out zucchini to the skillet with the other ingredients and cook over medium heat, stirring frequently, but gently, until the pasta is almost ready. Scoop out 1/4 cup of the pasta cooking water and stir this with the zucchini and sausage. Remove the skillet from the heat.
Drain the pasta and divide it between two plates, topping each with a portion of the sauce. Serve with a freshly grated parmesan and lots of freshly milled black pepper.
This recipe was provided by John Thorne and Matt Lewis Thorne from Northhampton.