- 1 package (16 oz) penne pasta
- Salt (to taste)
- 1 lb. Italian sausage (casings removed)
- 4 med. (about 8 oz. each) zucchini (cut lengthwise in half, then crosswise into 1/4 in. thick slices)
- 1/4 tsp. ground black pepper
- 1/4 tsp. basil
- 1/4 tsp. oregano
- 1 can (14.5 oz) whole tomatoes
- 16 oz. parmesan & romano ragu (or your favorite flavor)
- 2 tbsp. olive oil
- Grate parmesan and/or shredded 5 Italian cheeses (optional)
Heat a large nonstick skillet over medium heat until hot. Add sausage and cook until browned, about 5 minutes, stirring frequently to break up sausage. Drain sausage in bowl with paper towel.
Add 2 tablespoon of olive oil to skillet. Add zucchini, pepper, basil, oregano, and salt. Cook until zucchini is golden, about 5 minutes stirring occasionally. Stir in tomatoes with their juice and ragu; heat to boiling breaking up tomatoes with side of spoon. Add sausage back into skillet. Reduce heat to low; cover and simmer about 5 minute longer.
Drain pasta; return to large sauce pan. Add sausage and tomato mixture and toss well. Serve with grated parmesan and shredded 5 Italian cheese if you like.
