Rustic Tomato Sauce with Zucchini and Sausage
1 lb. bulk sausage (I use spicy)
2 tbsp. olive oil
1 medium onion, diced
3 small or 1 large clove of garlic, pressed or minced
1 medium or 2 small zucchini, 1/2 inch dice
14 oz. can crushed tomatoes
28 oz. can whole tomatoes with juice
1 tsp. dried oregano
1 tbsp. sugar (to counteract some of the acidic, canned-tomato flavor)
10-12 leaves fresh basil chopped or 1 tbsp dried
1 lb. pasta of your choice cooked according to box directions
Brown sausage, drain off fat and set aside.
In large skillet, heat oil on medium. Add onion, garlic and zucchini. Cook until onion is translucent and zucchini starts to soften, about 5 minutes. Add both cans of tomatoes, sugar, oregano and basil (if using dried, if using fresh, wait till the end).
Start pasta water.
While waiting for water to boil and pasta to cook, bring sauce up to a simmer. As the sauce cooks, break up the whole tomatoes with your spoon. This keeps larger chunks of tomatoes and gives it a more chunky, rustic consistency. If you have more time, you can add the sausage and let the sauce simmer on the stove for an hour or so to let all the flavors meld together. If not, you can just throw in the sausage and fresh basil and serve as soon as your pasta is finished!