by Diane Rossen Worthington

Indian Summer Pasta Recipe

I have a compelling desire to enjoy all the tastes of summer one last time. That's how this Indian Summer Pasta recipe came into being.

This light, simple sauce takes into account a broad array of seasonal vegetables and includes your choice of grilled sausages for a substantial main course. I like using pre-cooked sausages that just need to be cooked through.

You can get creative with this Indian Summer Pasta recipe.

I have substituted the sausage with pre-cooked shredded chicken. I have often served this as a vegetarian main course omitting the sausage. Try grilled shrimp or scallops, or change up the Parmesan for Asiago or Pecorino cheese. Or try it just as is.

I particularly appreciate how versatile this Indian Summer Pasta recipe is. You can serve this pasta hot, room temperature or even chilled. If you have any left over, refrigerate it and add some vinaigrette to make it into a pasta salad.

To drink? This Indian Summer Pasta is best with a fruity red wine that will balance its strong flavors. Try a Zinfandel, Gamay Beaujolais or Rhône variety.

Indian Summer Pasta

    Prep Time: 15 minutes

    Cook time: 40 minutes

    Yield: Serves 6 to 8

Indian Summer Pasta Ingredients

    1 1/2 pounds assorted sausages: sweet, hot, or Turkey Sausages with Sun-Dried Tomatoes, optional

    For the Sauce:

    3 tablespoons olive oil

    2 garlic cloves, minced

    3/4 pound green beans, yellow wax beans or sugar snap peas, cut into 2-inch pieces and cooked until crisp-tender

    2 1/2 pounds peeled and coarsely chopped ripe red and, if available, yellow tomatoes

    1 cup fresh corn kernels (from about 2 ears)

    1/4 cup finely chopped fresh basil

    1 tablespoon finely chopped fresh parsley

    Salt and freshly ground black pepper

1 pound dried small pasta shells (sometimes called gnocchi)

For theGarnish:

    1 tablespoon finely chopped fresh basil

    1 cup freshly grated Parmesan cheese

Indian Summer Pasta Recipe Instructions

    1. Prepare a grill for medium-high-heat grilling. Arrange the sausages on the grill rack and grill 3 inches from the heat for about 20 minutes, rotating them on all sides until the fat runs clear. (Alternatively, place them on a microwave-safe plate and cook on high power for 4 minutes, or until the fat runs clear.) Transfer to a platter and let cool. When cool, cut into 1/4-inch slices.

    2. To make the sauce, in a large, deep skillet over medium heat, heat the oil. Add the garlic and sauté for 1 minute, making sure it does not burn. Add the green beans and sauté for 2 minutes. Add the tomatoes and cook for 5 minutes, stirring occasionally, until some of the liquid has evaporated. Use a potato masher to mash up the tomatoes. Add the corn and cook for 2 minutes. Add the basil, parsley, salt and pepper and taste for seasoning. Add the sausages to the sauce and taste again for seasoning.

    3. Add salt to a large pot of boiling water. Add the pasta and cook over high heat until al dente, 7 to 10 minutes. Drain well.

    4. Place the pasta in the sauce and mix well. Transfer to a large serving bowl. Garnish with the basil and a few tablespoons of the Parmesan. Pass the remaining cheese separately. Serve immediately.

    Advance Preparation

    The sauce can be prepared up to 8 hours ahead, covered, and refrigerated. Remove from the refrigerator 1/2 hour before reheating. Gently reheat the sauce.

Pasta Recipe, Italian Cuisine

Available at The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence


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