Rustic Pasta Sauce with Hot Italian Sausage, Summer Squash, Onions, and Sage
3 links hot Italian Sausage
2-3 T olive oil
1 large sweet onion, chopped
2 T minced garlic
2-3 medium zucchini or yellow squash
1 tsp. Sage, Rosemary, and Garlic Rub
20-30 sage leaves, washed and finely chopped
8 ounces dried penne pasta
salt for pasta cooking water (water should taste like lite ocean water)
fresh grated parmesan cheese for serving if desired
Heat 1 T olive oil in large frying pan, crumble in Italian sausage, and cook until well browned, breaking apart with turner as it cooks. This will take about 15 minutes or more.
After sausage starts to cook, fill a big pot with water, add the salt and bring to a boil. As soon as the water boils, add pasta, stir, and cook exactly 9 minutes for Dreamfields (or until al dente according to directions on your pasta package.)
While sausage browns and pasta water is coming to a boil, heat 1 T olive oil in heavy dutch oven, add onions, and cook over medium-low heat about 10 minutes or until onions are starting to brown. Add garlic and cook 1-2 minutes, then add more oil if it's needed and add cut squash (and Sage, Rosemary, and Garlic Rub if using.) Saute squash about 3-4 minutes, then add 1/2 cup pasta cooking water and cook 2-3 minutes more.
Drain pasta, then divide into four or six bowls, depending on what else you are serving with it. spoon a generous portion of sauce over pasta, and serve with parmesan cheese if desired.