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.
Cook's Notes
Yellow bell peppers are sweeter than green ones. Yellow cherry tomatoes make for a striking gold dish.