Pasta with Sausage, Zucchini, and Ricotta

My weeknights are kinda crazy right now.  With a wedding every weekend, I need to use the week to run errands.  That doesn’t leave much time for elaborate home cooked meals, but I was tired of spending the money on takeout.  I had some habanero chicken sausage in the fridge and decided to build a quick and easy pasta dish around that.  I knew it would be easy because the sausage itself has tons of flavor.  No need to add any extra seasoning or even garlic.

Have you heard of #backpocketpasta?  Basically, this Instagrammer, Colu Henry, would throw together pasta dishes when she was short on time.  She would use whatever random ingredients she found in her fridge, but the results always looked amazing.  Now people are hashtagging like crazy.  I didn’t post an instagram of my dish, but it is a great example of a pack pocket pasta.

While your pasta is cooking (I recommend a shorter shape like elbows or maybe fusilli), sauté sliced habanero chicken sausage (any brand works, just make sure it’s a little spicy) with sliced zucchini in a little olive oil.  Mix those ingredients together and fill up a bowl.  Top with some salt, a big spoonful of ricotta, and shaved grana padano (any shaved hard cheese will work).  It’s creamy without being a cream sauce and a full meal in one pot.  Back pocket pasta grew out of a need to scramble to get supper on the table, but you’ll want to make this even when you’ve got time on your hands.

Pasta with Sausage, Zucchini, and Ricotta