In the past, if there was one ingredient I avoided it was curry, yellow, red the thought of that overpowering smell was a strong enough deterrent to leave my dishes void of any trace of it. That is until now...I found that ginger, curry and garlic play quite well together and that a mellow crisp zucchini nestles right up to Italian sausage. I decided to use mozzarella for the sole fact that it's cheap, however, some cubed Gouda, Havarti or Provolone would also add a yummy touch!
1 uncooked Italian sausage or bratwurst
8 oz penne pasta
3 T chopped white onion
1 T butter
1/8-1/4t yellow curry powder
a couple dashes of ginger powder
a couple dashes of garlic powder
1 small zucchini
1 oz diced mozzarella cheese
Cook pasta according to directions on package until al dente and drain. In a small skillet boil italian sausage for approximately 25 min or until cooked through. Drain liquid and sear sausage in pan for about 1 min turning frequently until a nice brown on the skin forms. Remove from heat and slice into ⅛ inch ovals.
Saute onion, butter, curry, ginger and garlic until onions are opac and softened (about 3 min)
Remove onion mixture from heat and transfer into a heatproof dish. Using same skillet, saute zucchini with 1 T oil and a couple turns of black pepper until a crisp tender, do not overcook as the zucchini will soften as it sits.
Combine sauteed zucchini, onion mixture and sausage slices and toss with drained pasta. Garnish with diced mozzarella cheese.
This was great hot but in my opinion made an even better cold pasta salad for lunch the next day.