- 1 – 12 ounce package pre-cooked Italian sausage links
- optional 1 Tablespoon olive oil, see note
- 1 small onion, 10 ounces, diced
- 2 cloves garlic, minced
- 10–12 crimini mushrooms, 1/2 pound
- 2 medium zucchini, 1 pound
- 1 Teaspoon minced fresh thyme, stems removed
- 1 cup sun-dried tomatoes packed in oil, 7 ounces, finely chopped
- 1/2 cup white wine, or good quality chicken stock
- 1 cup heavy cream
- 1 – 12 ounce package gluten free pasta, I used Jovial 100% brown rice
- 1 cup freshly grated parmesan
- 15 leaves fresh basil, thinly sliced, 1/4 cup
- sea salt and freshly ground pepper to taste
- Preheat a very large skillet over medium-high heat, I used a 6.5 quart stainless steel skillet for this dish.
- Thinly slice the sausage links and sear the pieces just enough to brown them in the skillet with the olive oil. Or if you’re using bulk raw sausage break it up with a wooden spoon or metal spatula, and sauté until browned and thoroughly cooked.
- Remove the sausage from the pan and set aside. Add the diced onion to the pan and sauté until the onions begin to turn translucent.
- While the onion cook, wash and slice the mushrooms. Cut off both ends from the zucchini and cut them into quarters lengthwise, then slice them crosswise into 1/4″ thick triangular slices.
- Add the garlic, mushrooms, and zucchini to the pan. Sauté until the veggies are just barely starting to soften. Then add the fresh thyme, sun-dried tomatoes, and white wine. Simmer until the white wine is almost gone before adding the heavy cream. Simmer the sauce on low heat for the 6-8 minutes it takes to cook the pasta.
- Bring a large pot of water to a boil, add 1 Tablespoon sea salt, and cook the pasta according to package directions. I like to take my pasta out still a bit firm so that it can finish cooking in the sauce. While the pasta cooks, grate the parmesan and thinly slice the basil leaves.
- Season the sauce to taste with sea salt and freshly ground black pepper.
- When the pasta is almost done but still a bit firm, drain it and add it immediately to the sauce. Simmer the sauce and pasta together over medium-high heat for 2-3 minutes to help the sauce adhere to the pasta. If the sauce seems dry to you add a splash of cream or white wine to ‘loosen’ the sauce a bit.
- Add 1/2 cup of the grated parmesan to the pasta along with the basil, and serve immediately with the extra parmesan on the side to sprinkle on top.
You may or may not need the olive oil depending on how much fat is in your sausage. I used an Italian sausage made from chicken, so I needed a bit of oil for sautéing.