FEEDS: 4-5

WHAT YOU’LL NEED:

• 1 T. oil
• ½ red onion, sliced
• pinch of salt and pepper
• ½ lb. crumbled poultry hot sausage
• 1 sm. yellow squash, sliced
• 8 oz. can diced tomatoes
• 5 cloves crushed garlic
• ½ lb. pasta, small shapes
• 2 T. chopped fresh basil
• grated Parmesan cheese

LET'S COOK

Heat the oil in a sauté pan over a medium high burner; drop in the onions and season with salt and pepper. When the onions show some color, drop in the raw poultry sausage crumbles. When the sausage is almost cooked, slide in the squash and cook until it’s barely limp. Next, add the diced tomatoes and the crushed garlic, lower the flame and allow to simmer.

Meanwhile, drop the pasta into a pot of boiling salted water and cook until it’s almost el dente, still a bit firm to the bite. Drain the pasta and immediately add to the simmering sauce. Stir in the basil and allow the mix to simmer for about another 5 minutes. The pasta will continue cooking, absorbing the pan juices as it does so. Plate the dish up and garnish with a dusting of the grated cheese.

MORE IDEAS:

I suggest using a can of diced tomatoes that has been jazzed up with basil, garlic and oregano. If you have fresh oregano, mint and parsley, use a tablespoon of each in addition to the basil for exciting flavors in the final dish.