Polish Sausage Zucchini & Rigatoni Recipe
Ingredients
| Elbow macaroni | 3 Ounce | |
| Red wine vinegar | 3 Tablespoon | |
| 1 tablespoon each Dijon mustard and dry basil | ||
| Kielbasa | 12 Ounce | |
| 1 medium-size red onion, thinly sliced | ||
| Zucchini | 3 Small, thinly sliced | |
| Watercress | 1 Bunch (100gm), crisped | |
Directions
In a wide frying pan, cook rigatoni in 1 inch boiling water just until tender to bite (10 to 15 minutes; or time according to package directions).
Drain well and set aside.
While pasta is cooking, in a small bowl, stir together vinegar, mustard, and basil; set aside.
Rinse and dry pan; add sausage slices and stir over medium-high heat for 1 minute.
Add onion and stir until softened (about 3 minutes).
Add cooked pasta and vinegar mixture; stir until heated through (1 to 2 minutes).
Stir in zucchini and cook just until tender-crisp to bite (about 3 minutes).
Garnish in pan with bouquet of watercress.
Drain well and set aside.
While pasta is cooking, in a small bowl, stir together vinegar, mustard, and basil; set aside.
Rinse and dry pan; add sausage slices and stir over medium-high heat for 1 minute.
Add onion and stir until softened (about 3 minutes).
Add cooked pasta and vinegar mixture; stir until heated through (1 to 2 minutes).
Stir in zucchini and cook just until tender-crisp to bite (about 3 minutes).
Garnish in pan with bouquet of watercress.
Chef
