Rigatoni with Summer Squash, Sausage, and Goat Cheese.

Ok, this post will be short and sweet. If you want to hear me babble on about summer squash, go to my summer squash gratin recipe. This is a very simple pasta dish that not only comes together quickly, it is great on a hot summer day since it doesn’t require a long simmering sauce. OK, so here is what you will need.

Ingredients

1 pound of rigatoni pasta

olive oil

1 pound of Italian sausage (I used hot but I think next time I’ll do a 50/50 mix of sweet and hot)

1/3 cup of chopped shallots

2 cups of chopped yellow summer squash

3 ounces of Chèvre goat cheese

2 tablespoons of chopped Italian flat leaf parsley

Fresh cracked black pepper

Grated Parmesan Reggiano cheese

1/4 cup of reserved pasta water

Directions

Bring a pot of well salted water to a boil. While waiting for the water to boil, sauté the Italian sausage in olive oil removing the casing and breaking up into small pieces. When cooked remove and set aside. Remove the leftover oil from the pan but leave all the browned goodness behind. Add more oil and sauté the yellow squash and the shallots until soft but still a bit crisp. When the pasta is cooked to al dente, drain reserving a 1/4 cup of pasta water. Toss all the other ingredients back into the hot pan except for the Parmesan Reggiano and mix well. Serve topped with the Parmesan cheese and garnish with additional parsley.

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