Pasta with Peppers, Squash, and Tomatoes
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Pasta with Peppers, Squash, and Tomatoes
Everyday Food editor Sarah Carey shows you how to whip up an easy, flavorful pasta dish that makes dinnertime a breeze.
- Prep Time 30 minutes
- Total Time 45 minutes
- Yield Serves 4
Ingredients
- Coarse salt
- 3/4 pound rigatoni
- 2 tablespoons extra-virgin olive oil
- 1 pound sweet or spicy Italian sausage, casings removed
- 1 bell pepper (not green), cut into 1/4-inch strips
- 1 small yellow squash, cut into 1/4-inch rounds
- 2 pounds cherry tomatoes, halved
- Red-pepper flakes
- Grated Pecorino Romano, for serving
Directions
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In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
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Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add sausage and cook, breaking apart with a slotted spoon, until cooked through, about 6 minutes. With slotted spoon, transfer sausage to a bowl.
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Add 1 tablespoon oil and bell pepper to skillet and cook, stirring occasionally, until browned in spots, 6 minutes. Add squash and half the tomatoes; cook 1 minute. Add 1/4 cup pasta water and cook until tomatoes soften, 4 minutes. Return sausage to pan and add remaining tomatoes. Season with red-pepper flakes. Cook until sausage is warmed through and juices thicken slightly, about 2 minutes. Toss with pasta; if necessary, add remaining pasta water to create a light sauce that coats pasta. Serve with Pecorino Romano.
My son, who is not a squash lover, loved this dish. My husband the picky eater was impressed,also. I miss watching Everyday Food on T.V. Thanks Sarah for the wonderful videos. I look forward to them everyday!
This recipe was easy, but totally tasteless. It needs a good dose of garlic and some onions.
She makes me laugh out loud. And want to try all her recipes! This is exactly like something I would make but I've never tried adding pasta water, will do that next time.
Sarah is so cute. I love watching her cook :) This recipe looks great too as always.