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Polish Sausage Zucchini & Rigatoni

Italian.Chef's picture
  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.

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