·3/4 pound rigatoni
·2 tablespoons extra-virgin olive oil
·1 pound sweet or spicy Italian sausage, casings removed
·1 red or yellow bell pepper, cut into 1/4-inch strips
·1 small squash, cut into 1/4-inch rounds
·2 pounds cherry tomatoes, halved
·Sea salt and black pepper, to taste
·Red-pepper flakes, to taste
·Grated Pecorino Romano, for serving
In a large pot of boiling salted water, cook pasta according to package instructions, 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 the 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 salt, black pepper, and red-pepper flakes. Cook until sausage is warmed through and juices thicken slightly, about 2 minutes. Toss with pasta. Serve with Pecorino Romano and enjoy!
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