Ziti with Duck Sausage and Summer Vegetables
“It’s nice and light, and the duck sausage adds some heft without being as heavy as a pork sausage. The pickled chilies add a little heat, which makes you sweat and cools you on a summer day,” said Executive Chef & Co-Owner Christopher Pizzulli of Runner & Stone in Brooklyn.
- 1 pound of ziti or rigatoni
- 2 tbsp. extra virgin olive oil
- 8oz duck sausage, diced
- 1 small zucchini, small diced
- 1 small onion, small diced
- 2 cups dandelion greens or swiss chard, roughly chopped
- 2 tbsp. pickled chilies, thinly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 tbsp. butter (optional)
- 2 tbsp. chopped fresh parsley, oregano, and/or basil.
1. Boil pasta according to standard cooking directions.
2. In the meantime, brown the duck sausage in the olive oil.
3. Add the zucchini, onion, greens, and pickled chilies and sauté for a few minutes until the vegetables are softened, but not cooked through.
4. Keep on the heat, and deglaze with white wine and chicken stock.
5. Bring to a boil, add the butter (if using) and then add the cooked, drained pasta.
6. Toss together to combine and keep on the heat to emulsify and thicken the sauce. Finish with fresh herbs and serve.Back to top