Rigatoni with Summer Squash, Spicy Sausage & Goat Cheese
- Kosher salt
- 1 lb. dried rigatoni
- 3 Tbs. extra-virgin olive oil
- 3/4 lb. bulk hot Italian sausage (or links, casings removed)
- 1/3 cup finely chopped shallots (about 3 medium)
- 2 cups 3/4-inch-diced yellow and green summer squash
- 3 oz. fresh goat cheese, crumbled (about 3/4 cup)
- 2 tsp. finely chopped fresh flat-leaf parsley
- Freshly ground black pepper
- 1/4 cup grated Parmigiano-Reggiano (optional)
- Produce
- 3/4-inch-diced yellow and green summer squash, yellow and green (2 cups)
- Flat-leaf parsley, fresh (2 tsp.)
- Shallots (1/3 cup)
- Meat
- Italian sausage, bulk hot (3/4 lb.)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil, extra-virgin (3 Tbs.)
- Pasta & Grains
- Rigatoni, dried (1 lb.)
- Dairy
- Goat cheese, fresh (3 oz.)
- Parmigiano-reggiano, grated (1/4 cup)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published June 1, 2007 (5 years ago).
6 people saved this recipe.
