·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!
We always receive beautiful, fresh produce that encourages us to try new things as well as enjoy firm favourites. The delivery service is fantastic, and the salad is always very popular in our household!
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