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Potatoes, Rice, Pasta, etc.Pasta 'A' to 'L' pg 1 >  Fusilli with Fried Zucchini & Sausage


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Celebrate: Italian Style by Jacqueline Miconi
This pasta dish is a real Fall or Winter warmer. It is rich and fragrant, and the rustic taste of the fried zucchini pairs wonderfully with the sausage

• 1 pound fusilli pasta
• 3 medium zucchini
• 1 pound sweet Italian sausage
• 1 clove garlic (minced)
• 1 16 ounce can chicken broth
• 1/2 cup olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon parsley
• 1/2 cup grated Parmesan cheese

In a large frying pan, heat olive oil on medium heat. Scrape zucchini and slice into 1/4" rounds. Fry zucchini until golden brown on both sides. Remove and absorb excess oil on paper towel.

Reduce heat to low/medium and add garlic and sausage; break up sausage into small bites while frying. Cook until sausage is completely done. Once sausage is cooked, add chicken broth and salt and pepper and continue simmering for another 10 minutes.

Meanwhile, boil salted water and cook fusilli according to box directions. Once done, drain and add fusilli to sausage mixture. Stir, then add in the fried zucchini and parsley until heated through. Place pasta in a large serving bowl, top with Parmesan cheese and serve.


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