Pasta with Peppers, Squash, and Tomatoes

Name: Pasta with Peppers, Squash, and Tomatoes
Prep time: 30 min
Total time: 45 min
Ingredients: Coarse salt; 0.75 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

3.7

(45)

4 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

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.