Pasta with Peppers, Squash, and Tomatoes

Prep Time:
30 mins
Total Time:
45 mins

This dish capitalizes on the flavors of the cherry tomatoes and sausage for a hearty dinner.


  • 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


  1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.

  2. 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.

  3. 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.

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