Pasta with Peppers, Squash, and Tomatoes

Name: Pasta with Peppers, Squash, and Tomatoes
Prep time: 30 min
Total time: 45 min
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

3.7

(45)

www.marthastewart.com

Your recipes

Prep Time: 30 minutes

Total: 45 minutes

Author : Martha Stewart

Pasta with Peppers, Squash, and Tomatoes

Ingredients

Remove All · Remove Spices · Remove Staples

Coarse salt3/4 pound rigatoni2 tablespoons extra-virgin olive oil1 pound sweet or spicy Italian sausage, casings removed1 bell pepper (not green), cut into 1/4-inch strips1 small yellow squash, cut into 1/4-inch rounds2 pounds cherry tomatoes, halvedRed-pepper flakesGrated Pecorino Romano, for serving

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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

Step 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.

Step 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.