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Pasta with Sausage and Zucchini (Polish-Modern)

Pikantne Main Dishes Regional Cuisine of Poland 30 min Medium 26 wyświetleń ~29.41 PLN - (0)
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Description

Creamy pasta with sausage and young zucchini is a modern dish that is also rooted in Polish tradition. The combination of salty, slightly smoked sausage with delicate, spring zucchini and sour-rich cream creates a substantial, comforting flavor, while fresh herbs add lightness. The dish looks appealing due to the contrast of golden pieces of sausage and light green slices of zucchini, and the sprinkle of grated cheese adds a pleasant creaminess. Serve with green salad or a simple coleslaw made from pickled cabbage; great for a quick lunch or an informal gathering with friends.

Ingredients Used

Ingredients (14)

Servings:
4
  • Pasta 400 g
  • Sausage 300 g
  • Zucchini 1.6 szt. (~400 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Sour cream 200 g
  • Rapeseed oil 30 g
  • Cheese 80 g
  • 🌿 Przyprawy
  • Salt 30 g
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 2 g
  • Thyme 30 g
  • ✨ Opcjonalne
  • Butter 20 g
  • Basil 30 g
💰 Szacowany koszt dania: ~29.41 PLN (7.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients before turning on the heat. Wash the zucchini and cut off the ends. Slice the zucchini into half-moons about 4-5 mm thick (even slices will fry evenly). Cut the sausage into thin slices 4-5 mm. Peel the onion and chop it into small cubes (about 5 mm). Peel the garlic and finely chop it or press it through a garlic press. Grate the cheese on a medium grater. Tear the leaves from the thyme sprigs and chop them finely.

Ingredients: Zucchini, Sausage, Onion, Garlic, Cheese, Thyme
Use a sharp kitchen knife and a cutting board; preparing the ingredients before frying (mise en place) will significantly speed up cooking. For grating cheese, use a manual or electric grater.

Cooking pasta

2

In a large pot (min. 4-5 l), bring about 3 liters of water to a boil. When the water starts to boil, add salt (about 30 g = 10 g per liter). Add the pasta and stir for the first minute to prevent it from sticking. Cook the pasta for 9-11 minutes (check the time on the package) until it is 'al dente' — taste a piece: it should be soft on the outside, with a slight resistance in the middle. Drain about 150 ml of the cooking water (keep it) and drain the pasta.

Ingredients: Pasta, Salt
Use a large pot so the pasta has enough space. Use a colander to drain the pasta. Keep the reserved water in a cup — it will help thin the sauce if it’s too thick.

Frying the sausage

3

Heat a large skillet (preferably 26-28 cm) over medium-high heat. Add canola oil (30 g). When the oil starts to shimmer, add the slices of sausage and fry for 5-7 minutes, stirring occasionally, until the slices are nicely browned and release their fat. The pieces of sausage should be golden and crispy around the edges.

Ingredients: Rapeseed oil, Sausage
Use a heavy-bottomed pan; do not overcrowd the pan when frying the sausage (fry in batches if necessary). Use a wooden spatula for stirring. If the sausage is very fatty, drain the excess fat with a spoon, leaving about 1 tablespoon of fat.

Frying vegetables

4

To the fat left from the sausage (if there's not much, add 1 tablespoon of oil), add the chopped onion. Sauté over medium heat for 3-4 minutes until the onion becomes translucent and soft. Add the garlic and sauté for 30 seconds, being careful not to burn it (burnt garlic gives a bitter taste). Add the chopped zucchini and sweet paprika (2 g) and sauté for another 5-7 minutes until the zucchini softens but remains firm (it should lose its rawness and have slightly golden edges). Season with 1/2 of the salt and some pepper.

Ingredients: Onion, Garlic, Zucchini, sweet paprika, Salt, Black pepper
Use a spatula to stir continuously; if the vegetables start to burn, lower the heat. Zucchini releases a lot of juice — fry it over fairly high heat so that the excess water evaporates quickly.

Combining ingredients and sauce

5

Lower the heat under the pan to low. Put the sausage back in the pan (if you set it aside). Pour in the cream (200 ml) and gently stir, scraping up the bits from the bottom of the pan. Add 2-3 tablespoons of the reserved pasta cooking water to thin the sauce. Cook on low heat for 1-2 minutes, until the sauce thickens slightly and starts to coat a wooden spoon. Add the pasta and about half of the grated cheese, stirring vigorously to coat the pasta with the sauce. Taste and season with salt and pepper to your liking. If desired, add a slice of butter (20 g) and stir until it melts, which will add creaminess.

Ingredients: Sour cream, Pasta, Cheese, Sausage, Butter, Salt, Black pepper, Thyme
Use a wooden spoon or silicone spatula; stir vigorously to combine the sauce with the pasta. If the sauce is too thick, add more reserved water, 1 tablespoon at a time, until the desired consistency is reached.

Finishing and serving

6

Transfer the pasta to warmed plates. Sprinkle with the remaining grated cheese and freshly chopped thyme. Add basil leaves for decoration, if using. Serve immediately to keep the sauce creamy and the pasta from drying out.

Ingredients: Cheese, Thyme, Basil, Pasta
Serve immediately after preparation; if you are preparing portions in advance, keep the sauce separate from the pasta and combine just before serving. Use tongs or a large spoon for serving.

Fun Fact

💡

In Polish cuisine, combining cold cuts with seasonal vegetables is traditional; the version with zucchini is a modern twist that utilizes light, spring vegetables and quick cooking, popular in contemporary home kitchens.

Best for

szybki obiad rodzinny nieformalne spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve with a simple green salad or sauerkraut salad to balance the richness. For a sharper taste, add freshly sliced pickled cucumber on the side. A light white wine or pale beer pairs well for drinking.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. To reheat, warm in a pan over low heat with 2-3 tablespoons of water or cream, stirring until the sauce is creamy again. Do not freeze cream sauces — they will separate upon thawing.

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