Zucchini and sausage pasta bake

Indulge in a culinary masterpiece with our Zucchini and Sausage Pasta Bake, a delightful twist on the classic Pasta alla Nerano that will tantalize your taste buds and leave you craving more. Tender zucchini, simmered in sunflower oil until it transforms into a luscious sauce, forms the heart of this dish, infusing every bite with a burst of vibrant flavor and velvety texture. Accompanying our flavorful zucchini sauce is savory Italian sausage, expertly browned to perfection, adding a rich depth of flavor and satisfying meatiness to the dish. Combined with al dente pasta and baked to golden perfection with a generous topping of melted cheese, our Zucchini and Sausage Pasta Bake is a symphony of flavors and textures that will transport you to the sun-drenched hills of Italy with every forkful. Whether enjoyed as a cozy dinner for two or shared with friends and family at your next gathering, our Zucchini and Sausage Pasta Bake promises to elevate your dining experience to new heights, offering a taste of Italy's culinary heritage in every mouthwatering bite.
  • DIFFICULTY: Medium
  • 10 MINS

Ingredients

Serves: 4
FOR THE Barbecued Cote de Boeuf:
  • 700G organic cote de boeuf
  • generous twist of sea salt and black pepper
  • drizzle of grapeseed oil or beef dripping, melted

Method

The trick for getting this dish right lies in preparing ahead and getting your barbecue nice and hot. Take your steak out of the fridge a good hour before you are going to cook it in order to bring it up to room temperature. Season each side well with salt and cover evenly with a thin coating of grapeseed oil or beef dripping. Add any dry rubs or crushed spices at this stage too should you wish.

Make sure your barbecue is piping hot before placing your steak onto the grills. The aim is to achieve a lovely dark crust on the outside while ensuring that the meat is deliciously succulent inside. However, if the barbecue is too hot, the meat will burn. If this is the case, move the steak to an outer part of the grill and turn regularly to avoid any burning.

Once the steak is seared on all sides, move it to a cooler area of the barbecue and close the lid. Cook for 3-4 minutes on one side and then flip and repeat.

When the beef feels soft but a little springy (similar to the fleshy part of your thumb) remove it from the heat and set aside to rest for a good 10-15 minutes before slicing parallel to the bone. Delicious served with delicious salads, grilled vegetables and chimichurri sauce or our salsa verde mayonnaise.

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