2zucchini—yellow or green or combination—sliced to make about 3 cups
2cupssmall roma or cherry tomatoes
½cupMarsala Wine
⅔cupcream
⅔cupbasiltorn or thinly sliced
1tablespoonolive oil
1cupricotta cheese
¼cupparmesan cheese
1teaspoonkosher salt
1teaspoonfresh cracked pepper
Instructions
Cook penne pasta to package directions until al dente, and still rather firm. Drain and set aside ½ cup pasta water after draining pasta.
In a large pan bring heat olive oil over medium-high heat and add sausage, cooking for 7-10 minutes or until lightly browned. Add garlic and cook for 1 minute until fragrant.
Add Marsala wine and cream to pan and scrape bits up from bottom of pan. Cook for 2-3 minutes. Lower heat to medium, add zucchini and tomatoes, 1 teaspoon salt and cover and cook for an additional 5 minutes or until tomatoes start to pop.
Add pasta and basil to sauce and toss to coat and cook for another 2-3 minutes. If sauce becomes to thick or needs to be extended, add in ¼ cup pasta water or as needed.
Serve with dollops of ricotta and parmesan cheese.