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Pasta with Peppers, Squash, and Tomatoes


  • coarse salt
  • 3/4 lb rigatoni
  • 2 Tbsp extra-virgin olive oil
  • 1 lb sweet or spicy Italian sausage, casings removed
  • 1 sweet bell pepper (not green), cut into 1/4-inch strips
  • 1 yellow/summer squash, cut into 1/4-inch rounds
  • 2 lb cherry tomatoes, halved or one 25.5 oz jar tomato puree
  • red-pepper flakes
  • grated Pecorino Romano, for serving


1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.

2. Meanwhile, in large skillet, heat 1 Tbsp oil over medium-high. Add sausage and cook, breaking apart with a slotted spoon, until cooked through, about 6 minutes. With slotted spoon, transfer sausage to a bowl and set aside.

3. In same large skillet, add 1 Tbsp 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, if needed and cook until tomatoes soften, 4 minutes. Return sausage to pan and add remaining tomatoes.

4. Season with red-pepper flakes. Cook until sausage is warmed through and juices thicken slightly, about 2 minutes. Toss with pasta; if necessary, add remaining pasta water to create a light sauce that coats pasta. Serve with Pecorino Romano.

Adapted from Martha Stewart

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