If you’re looking for an easy dinner that you can throw together last minute, this is it. The castelvetrano olives give off a fabulously subtle butteriness that compliments the rigatoni beautifully.
8 oz rigatoni
1 c spicy Italian
1.5 c sweet Italian
1 med Zucchini halved then cut into .5″ half-moons
½ tbs garlic, minced
15 castelvetrano olives, broken up into bite-sized pieces
Fresh grated parmesan
Start by boiling your pasta in salted water until al denté. Drain and set aside. While the pasta is boiling, brown the sausage in a large sauté pan over medium heat. Break the meat up into small chunks. Add the zucchini and garlic. Cook until garlic begins to brown a bit. Add the olives. Give the mixture a few tosses to combine well. Once the zucchini is tender, add the pasta. Give it a couple more tosses and remove from the heat. Get your plates ready and plate up equal amounts. Top each with a drizzle of olive oil and a sprinkle of parmesan. Serve warm.