Mar 8, 2012

Fusilli with sausage, zucchini and cheeses

It rained a lot yesterday. The end of the summer is here, with shorter days and changing weather. 
I have a supermarket right across the street. It´s a great thing. Anything I run out of is just a few steps away. Or, it´s so available that the minute I have to make a five minute line to buy something it feels like it´s too long. I just want to go home and come back when there´s no-one. A bit fussy, I know. 
Lately, I got very lazy when it comes to everyday grocery shopping. 

Time to clean up the fridge, freezer and cabinets of all the odds and ends that are lying around.

I had some zucchinis that were intended for a bread but were just bothering the onions and potatoes. My favorite dried pasta; not the brand, the shape. Fusilli. They sop up sauces like no other. 
Then there was the question of the cheeses that seem to sprout in every corner of my refrigerator. Perfect timing. Perfect recipe to use whatever combination I wanted. 

And finally some sausage I had frozen , as in pork chorizo that we use mainly for barbecues, to be eaten between two pieces of french bread with chimichurri. Here the casings are removed (the horror) and they are cooked in the sauce. 
Blame it on the summer ending.

adapted from Bon Appétit, march 1989

Serves 2 to 4


3 medium zucchini, halved in four and sliced thinly
1 Tbs olive oil
½ pound (240g) hot Italian sausage, casings removed (or pork chorizo)
1 onion, chopped
Salt and freshly ground pepper
½ cup white wine
½ cup whipping cream
1 teaspoon fresh thyme
2 oz. (60g) semi-soft goat cheese, cubed or grated
2/3 cup parmesan cheese, grated
1/3 cup gruyere cheese, grated
½ pound fusilli or other dried pasta


Preheat oven to 375ºF/180ºC. Grease 3 quart deep casserole.
Heat oil in heavy large skillet, add sausages and cook until beginning to brown. Add onion, thyme and zucchini. Season with salt and pepper and cook until soft and just beginning to brown. Add white wine, scrape any browned bits and cook until wine evaporated. Add cream and bring to boil. Remove from heat and add goat cheese and 1/3 cup parmesan.

Meanwhile, cook pasta in salted boiling water until al dente. Drain well, and transfer to skillet with sauce. Mix well and put in prepared casserole. Sprinkle with remaining 1/3 cup parmesan and gruyere cheese. Bake for 15 minutes. Serve hot.

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