Baked Pasta With Sausage And Zucchini

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This is a nick stellino recipe.

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Steps

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Preheat the oven to 350 degrees.

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Bring a large pot of salted water to a boil.

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Generously butter a 9x12-inch casserole pan and coat with half the bread crumbs.

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Place the zucchini in a colander and sprinkle with the salt.

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Cover with a plate , weighted down with a heavy object.

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The salt will draw the liquid from the zucchini.

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The plate will help squeeze it out.

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Allow the zucchini to sit for about 20 minutes.

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Place the onion , celery , carrot and pancetta or bacon in the bowl of a food processor and pulse until the mixture is chopped into tiny pieces.

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In a large , deep saut pan , heat 2 tablespoons of the oil over medium-high heat.

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Add the vegetable-pancetta mixture and the garlic.

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Saut for 5 to 6 minutes.

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Add the sausage , stirring to break it up further and cook for 4 to 6 minutes , until the sausage is cooked through.

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Add the wine , scraping up any browned bits from the bottom of the pan and cook for 1 to 2 minutes.

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Add the tomato sauce and broth.

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Bring the sauce to a b.

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Ingredients

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italian style breadcrumbs, zucchini, salt, sweet onion, celery, carrot, pancetta, olive oil, garlic, italian sausage, red wine, tomato sauce, beef broth, rigatoni pasta, smoked mozzarella cheese, romano cheese, red pepper flakes, pepper