Recipes Ingredients Meat & Poultry Pork Recipes Pasta with Peppers, Squash, and Tomatoes 3.7 (45) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 45 mins Servings: 4 This dish capitalizes on the flavors of the cherry tomatoes and sausage for a hearty dinner. Ingredients Coarse salt ¾ pound rigatoni 2 tablespoons extra-virgin olive oil 1 pound sweet or spicy Italian sausage, casings removed 1 bell pepper (not green), cut into ¼-inch strips 1 small yellow squash, cut into ¼-inch rounds 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 instructions. Reserve 1/2 cup pasta water, then drain. 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. 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. Johnny Miller Cook's Notes Yellow bell peppers are sweeter than green ones. Yellow cherry tomatoes make for a striking gold dish. Print