1 lb of your favorite sausage link,I used garlic,herb and sun-dried tomato
3 large zucchini cut on mandolin into 1/8-inch x 1/8-inch length strips, discard the seeds
1/2 yellow onion, finely diced
2 cloves garlic, minced
2 large juicy ripe tomatoes
1 tsp kosher salt
dash fresh ground pepper
3/4 cup white wine
1 cup reserved sausage/tomato water (see instructions)
Olive oil
DIRECTIONS
Bring a medium pot of water to a boil and add the sausages. Boil 15 minutes or until cooked through (155 degrees). Remove sausage with tongs and set aside. Leave water boiling.
Prepare tomatoes by removing the core and slicing in an X through the skin on the bottom. Add to the boiling water and cook 30 seconds or until the skin begins to loosen. Remove tomatoes and let sit until cool enough to handle. Reserve 1 cup of the water.
Remove the skin (and discard) and cut in half at the equator. Remove seeds (and discard). Chop the flesh into 1 inch pieces.
Heat a large pan over high heat and brown the sausage. Add the onion and garlic and cook 3 minutes, stir often. Add the wine and cook down until evaporated.
Add the zucchini, tomatoes, salt, pepper, and reserved liquid. Bring to a boil and cook until zucchini becomes al dente.
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