Pasta with Peppers, Squash, and Tomatoes

Recipe from Everyday Food

Serves 4

Husband-Tested in Marimar’s Kitchen

(Alice’s Daughter-in-Law)

Our daughter-in-law made this for the family while we were vacationing in Mexico.  It was so good, we scraped the bowl clean!  This dish is easy and quick enough to make on a weeknight.  Serve it with a crisp green salad.

Kosher salt

¼ pound whole-wheat rigatoni (or other pasta) 

2 Tablespoons 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 or zucchini, cut into ¼-inch rounds

2 pounds cherry tomatoes, halved (red or yellow)

Red pepper flakes

Freshly grated Pecorino Romano cheese, for serving

In a large pot of boiling salted water, cook the pasta according to package instructions.  Reserve ½ cup pasta water, then drain.

Meanwhile, in a large skillet, heat 1 Tablespoon oil over medium-high heat.  Add the sausage and cook, breaking apart with a slotted spoon until cooked through, about 6 minutes.  With the slotted spoon, transfer the sausage to a bowl.

Add 1 Tablespoon oil and bell pepper to the skillet and cook, stirring occasionally until browned in spots.  Add the squash and ¾ of the tomatoes, cook 1 minute.  Add ¼ cup pasta water and cook until the tomatoes soften, 4 minutes.  Return the sausage to the pan and add the remaining tomatoes.  Season with red pepper flakes, to taste.  Cook until the sausage is warmed through and the juices thicken slightly, about 2 minutes.  Toss with the pasta, and if necessary, add remaining pasta water to create a light sauce that coats the pasta.  Serve with Pecorino Romano cheese.