Polish Sausage Zucchini & Rigatoni
|Rigatoni/Elbow macaroni||3 Ounce|
|Red wine vinegar||3 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Polish sausage||12 Ounce, cut into 1/4-inch-thick slices (Kielbasa)|
|Red onion||1 Medium, thinly sliced|
|Zucchini||8 Ounce, thinly sliced|
|Watercress||6 Ounce, washed and crisped|
In a wide frying pan, cook rigatoni in 1 inch boiling water just until tender to bite (10 to 15 minutes; or time according to package directions).
Drain well and set aside.
While pasta is cooking, in a small bowl, stir together vinegar, mustard, and basil; set aside.
Rinse and dry pan; add sausage slices and stir over medium-high heat for 1 minute.
Add onion and stir until softened (about 3 minutes).
Add cooked pasta and vinegar mixture; stir until heated through (1 to 2 minutes).
Stir in zucchini and cook just until tender-crisp to bite (about 3 minutes).
Garnish in pan with bouquet of watercress.