·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!
This will be my third year for a weekly Frith Farm veg box. The veg is outstandingly fresh and it's great to see the range change as the year moves forward. You feel inspired to cook when you see what's in your box.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
