Rigatoni with Peppers, Squash and Tomatoes

INGREDIENTS

  • Coarse salt and 2 tbsp. extra virgin olive oil
  • 3/4 pound rigatoni
  • 1 pound sweet or spicy Italian sausage, casings removed
  • 1 red bell pepper, cut into 1/4-inch strips
  • 1 small yellow squash, cut into 1/4-inch rounds
  • 1-2 pounds cherry tomatoes, halved
  • Red-pepper flakes
  • Grated Pecorino Romano, for serving

DIRECTIONS

In a large pot of boiling salted water, cook pasta according to package. Reserve 1/2 cup pasta water, then drain. In a large skillet, heat 1 tbsp. oil over medium-high. Add sausage and cook, breaking apart with a slotted spoon, until cooked through, about 6 min. With slotted spoon, transfer sausage to a bowl. Add 1 tbsp. oil and bell pepper to skillet and cook, stirring, until browned in spots, 6 min. Add squash and half the tomatoes; cook 1 min. Add 1/4 cup pasta water and cook until tomatoes soften, 4 min. Return sausage to pan and add remaining tomatoes. Season with pepper flakes. Cook until sausage is warmed through and juices thicken slightly, about 2 min. Toss with pasta; if necessary, add remaining pasta water to create a light sauce. Serve with Pecorino Romano.

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