Amatriciana Estiva: A Sun-Kissed Italian-American Summer Pasta
Cheesy baked pasta with the best summer vegetables and kielbasa sausage! Even your picky eaters will gobble this up! This is our American-Italian version of Amatriciana Estiva
Servings: 6 servings
Calories: 458kcal
Equipment
Ingredients
- 8 ounces rigatoni or bombolotti (short tubular pasta), or penne pasta
- 2 tablespoons olive oil divided
- 1 zucchini sliced
- 1 large yellow squash sliced
- 6 ounces Polish kielbasa sausage sliced
- 1 red bell pepper chopped
- ½ sweet onion chopped
- 3 cloves garlic minced
- 1 ¼ teaspoons Italian seasoning
- 28 ounce Petite diced tomatoes
- Kosher salt and freshly ground black pepper to taste
- ⅓ cup chopped fresh basil leaves
- 8 ounces mozzarella cheese shredded
Instructions
- Preheat oven to 350 degrees F.
- In a large pot of boiling salted water, cook pasta according to package instructions until al dente; drain well.
- Heat 1 tablespoon olive oil in a large cast iron skillet over medium high heat. Working in batches, add zucchini and squash, and cook, stirring occasionally, until golden, about 3-4 minutes; set aside.
- Add remaining 1 tablespoon olive oil to the skillet. Stir in sausage, bell pepper and onion until golden, about 4-5 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Stir in diced tomatoes. Reduce heat and simmer until slightly thickened, about 7-10 minutes; season with salt and pepper, to taste.
- Stir in pasta, zucchini, squash and basil until well combined; sprinkle with cheese.
- Place into oven and bake until bubbly and golden brown, about 15 minutes.
- Serve immediately.
Nutrition
Calories: 458kcal | Carbohydrates: 45g | Protein: 21g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 669mg | Potassium: 829mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1369IU | Vitamin C: 51mg | Calcium: 276mg | Iron: 3mg