Ingredients:

  • 1 lb (450g) bowtie (farfalle) pasta
  • 1 tbsp (15ml) salt
  • 1 tbsp (15ml) extra-virgin olive oil
  • 12 oz (340g) pre-cooked chicken sausage, sliced into rounds
  • 1 medium (110g) yellow onion, diced
  • 2 medium (300g) zucchinis, halved lengthwise and sliced
  • 1 red bell pepper (150g), chopped
  • 3 cloves (15g) garlic, minced
  • 2 cups (480ml) marinara sauce
  • 1.5 cups (170g) shredded mozzarella cheese
  • 0.5 cup (50g) grated Parmesan cheese
  • 0.25 cup (10g) fresh basil leaves, torn
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook until it is slightly underdone (about 2-3 minutes less than the package directions). Reserve 1/2 cup of starchy pasta water before draining.
  2. Place an oven-proof skillet over medium-high heat and add the olive oil. Add the sliced chicken sausage and cook until the edges are mahogany-colored and crisp. Remove sausage from the pan and set aside.
  3. In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened.
  4. Stir in the sliced zucchinis and minced garlic, cooking for another 3-5 minutes until vegetables are tender-crisp.
  5. Return the seared chicken sausage to the skillet. Stir in the marinara sauce and the reserved pasta water, tossing to combine.
  6. Fold in the undercooked bowtie pasta, ensuring everything is well coated in the sauce.
  7. Top the mixture with shredded mozzarella and grated Parmesan cheese.
  8. Place the skillet in the oven and bake until the cheese is bubbly and browned.
  9. Garnish with torn fresh basil leaves, salt, and black pepper before serving.