Zite with Italian Sausage Sauce

Zite is a long, tubular type of pasta, which goes particularly well with sturdy meat and tomato sauces. If zite is unobtainable then macaroni or spaghetti may be used instead. Serve Zite with Italian Sausage Sauce with crusty bread and butter and a mixed salad and, to drink, a robust Barolo wine.

1 teaspoon salt

1 lb. zite

2 oz. butter

1 tablespoon olive oil

2 small onions, finely chopped

3 courgettes , trimmed and sliced

1 garlic clove, crushed

1 red pepper, white pith removed, seeded and chopped

28 oz. canned peeled Italian tomatoes

3 tablespoons tomato puree

2 teaspoon salt . – -‘,/

1 teaspoon black pepper

1 teaspoon dried basil

1 lb. hot Italian sausages

8 oz. sweet Italian sausages

4 oz. Parmesan cheese, grated

First make the sauce. In a large saucepan, melt 1 ounce of the butter with the oil over moderate heat. When the foam subsides, add the onions, courgettes , garlic and pepper and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.

Add the tomatoes with the can juice, the tomato puree, salt, pepper and basil and stir well to mix. Bring the liquid to the boil, reduce the heat to low and simmer the sauce for 15 minutes. Stir in the hot and sweet sausages, cover the pan and simmer the mixture for 30 minutes.

Meanwhile, half-fill a large saucepan with water and add the salt. Set the pan over moderately high heat and bring the water to the boil. When the water boils, add the zite to the pan. Reduce the heat to moderate and cook the zite for 10 to 15 minutes or until it is ‘al dente’ or just tender. Remove the pan from the heat and drain the zite in a colander.

Transfer the zitc to a large serving bowl and add the remaining butter and 1 ounce of the grated cheese. Using two large spoons, gently toss the zite until all the strands are well coated.

Stir the remaining grated cheese into the sauce and continue stirring until it has melted. Remove the pan from the heat and pour the sauce over the zite. Serve at once.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus