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Servings: 6
Total Time: 30 minutes
Ingredients
- 1 TBSP oil
- 1 lb bulk Italian sausage
- 1 rib celery, diced
- 1/2 yellow onion, diced
- 4 cloves garlic, chopped
- 1/2 cup white wine
- 1 bay leaf
- 1/4 tsp dried oregano
- 1/8 tsp dried thyme
- 1 tsp dried parsley
- 4 cups chicken broth
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (14.5 oz) tomato puree
- 1/4 lb farfalle pasta
- 2 medium zucchini, sliced thin
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 TBSP fresh basil, chopped
- optional: freshly grated Parmesan
Directions
- Heat a Dutch oven over medium heat and brown the sausage in the oil.
- Add the celery, onion, and garlic and cook until the garlic is aromatic, about 5 minutes.
- Add the white wine and scrape up any browned bits of sausage from the bottom of the pot.
- Add the bay leaf, oregano, thyme, parsley, chicken broth, tomatoes, and tomato puree.
- Increase the heat and bring back to a boil. Add the pasta and zucchini and cook for 11 minutes over medium heat.
- Stir in the salt, pepper, and basil and turn off the heat.
- Season with salt and pepper to taste. Serve topped with freshly grated Parmesan.
