Meaty Zucchini Pasta Sauce

I occasionally get bored with my normal pasta sauce routine. Brown some ground meat dump some sauce in and let simmer. I recently felt like I needed to change it up a bit. So I wandered my grocery store until I found this combination to try with my sauce.

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I start this off by chopping up some prosciutto and throwing it into a skillet with some oil. The pieces will stick to each other, which is fine. I try to break up the clusters of meat as much as possible while the meat gets crispy.  The meat will need to be stirred around occasionally to make sure all parts are crispy.

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Once the meat is nice and crispy, I add in the zucchini and summer squash pieces to the skillet. I cook this down quite a bit, sometimes it is necessary to add a splash or 2 of  water to keep everything from sticking to the skillet. I also add a very small amount of salt, a generous amount of black pepper, onion powder, and garlic powder. Keep the use of salt to a minimum since there is a lot of salt in the prosciutto. But you will need to add a  little salt to help break down the squashes.

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Once the zucchini and summer squashes have been cooked enough, I pour a jar of tomato sauce into the skillet. It is important that almost all of the liquid is gone from the skillet before adding in the tomato sauce.The water needs to evaporate away otherwise your sauce will be too runny. As the sauce simmers I taste test and adjust the seasonings. It is important to not add any more salt at this point, otherwise it will be a very salt sauce. While the sauce is simmering away I cook my pasta. Once the pasta is cooked I drain the water and add some butter to it to help prevent the pasta from sticking to itself once the water is gone. I do not run cold water over the pasta after it has been drained of water. I use the heat of the pasta to melt the butter.

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After the pasta is cooked I add a little into a bowl. Then add my sauce to it. And of course some parmesan cheese goes on top. Then enjoy!


Ingredients

  • splash of oil, canola or olive
  • 1 package of prosciutto
  • 1 zucchini, cut to your liking
  • 1 summer squash, cut to your liking
  • pinch of salt
  • ground black pepper to taste
  • onion powder to taste
  • garlic powder to taste
  • 1 jar of your favorite tomato sauce
  • cooked pasta
  • 3 Tbsp of butter, preferably unsalted

Directions

  1. Set a pot of water and bring to boil. Set up your skillet with a splash of oil with the heat set to medium. Allow the oil to warm up and coat the bottom of the skillet.
  2. Add chopped prosciutto to skillet. allow the meat to get crispy. Stir occasionally to help get the meat evenly crisp. Once the prosciutto has reached desired crispiness, add in the cut zucchini and summer squash.  Stir around a little bit then add in the salt, black pepper, onion powder, and garlic powder. Stir to prevent the veggies and meat from sticking. If oil is completely gone and there is some sticking add a splash of water.
  3. Once the veggies are fully cooked add a jar of tomato sauce to the skillet. Stir to combine ingredients. Set stove to low and allow to simmer. Add pasta to boiling water. Once the pasta is cooked drain and add 3 Tbsp of butter to noodles and stir.
  4. Serve up and top off with parmesan cheese, if desired, and enjoy