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
Olive oil
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.
Girl-Chef Tastes 