Summer Pasta with Brown Butter Tomato Sauce

This Summer Pasta with Brown Butter Tomato Sauce is SO good! Fresh summer veggies are tossed with silky fettuccine noodles and an easy brown butter tomato sauce. Fresh and delish!

Course Main Course

Cuisine American

Keyword pasta, summer pasta, fettuccine, tomato pasta, veggie pasta

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 435kcal

Author Nicole

Cost $25

Equipment

stock pot
Skillet

Ingredients

1/2 lb Italian sausage
1/4 cup rose wine
2 tsp olive oil
1 large zucchini, roughly chopped (about 1 1/2 cups)
1 tsp kosher sea salt, divided
2 ears corn, kernels removed
2 large garlic cloves, minced
2 tbsp butter
2 medium tomatoes, roughly chopped (keep seeds and liquid from tomatoes), about 2 cups
1/2 cup heavy cream
9 oz fresh fettuccine (see below for brand)

Instructions

Bring a large stock pot to a rolling boil. Season liberally with salt and pepper. Get large serving dish ready.
Heat a large skillet to a medium heat. Add sausage. Use a wooden spoon to bread the sausage into small pieces. Cook until browned and cooked all the way through, about 5-6 minutes. Add wine to the pan and use wooden spoon to scrape all the little brown bits up. Cook the wine out for 1 minute. Transfer the sausage mixture to the serving dish.
Add olive oil to the same pan. Add zucchini. Once zucchini starts to brown, add 1/4 teaspoon salt. Cook for another minute. Add corn, garlic and another 1/4 teaspoon salt. Saute for 1-2 minutes until garlic is soft. Transfer to serving dish with sausage.
Turn the heat on medium high. Add butter. Let the butter melt and once it begins to brown, swirl the pan. Once the butter is a deep brown and smells nutty. Turn the heat off and add tomatoes along with any accumulated juices. Turn the heat back on medium and cook until tomatoes have cooked down a bit and created a sauce, about 2-3 minutes. Add cream. Simmer until slightly thickened. Add another 1/4 teaspoon salt. Reduce heat to low.
While the cream simmers, add pasta to boiling water. Cook for 2 minutes (if using fresh, this all the time it should need to cook, but refer to the package to be sure). ROnce the pasta is done, use tongs to transfer the pasta to the sauce along with remaining 1/4 teaspoon salt. Reserve pasta water. Toss in sauce. Add veggies and sausage to the pasta. Toss. Season to taste with salt and pepper. If needed use some of the reserved pasta water to create a thinner sauce.

Nutrition