October 25, 2008

Rigatoni with Summer Squash, Spicy Sausage & Goat Cheese

An easy, tasty Fine Cooking recipe:

Salt (add to the water you cook the pasta in)
3 tbs olive oil
3/4 lb. spicy sausage
1/3 cup finely chopped challots (about 3)
2 3/4 cups yellow and green zuccini or squash
3 oz crumbled goat cheese or feta
2 tsp chopped parsley
fresh pepper for accent
1/4 cup grated parmigiano-reggiano (optional)

Boil pasta in salted water until not quite al dente.
While it cooks, heat 1/2 tbs oil and cook sausage until almost cooked through, about 3-5 min.
Transfer sausage to a bowl and wipe skillet.
Heat remaining 2 1/2 tbs oil in skillet and cook shallots until they begin to soften, then add squash and cook until just tender, about 3-5 min.
Reserve 1/2 cup of pasta water and drain pasta.
Add pasta back to cooking pot and toss in sausage, squash and 2 tbs. pasta water.
Cook over medium heat until sausage is cooked and pasta is al dente. Add water as necessary.
Remove from heat and add cheese and parsley.
toss until cheese melts, season to taste (salt, pepper) and serve with grated parmiagan.

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