Rigatoni with Summer Squash, Spicy Sausage & Goat Cheese

Rigatoni with Summer Squash, Spicy Sausage & Goat Cheese
Photo by Scott Phillips


  • ¼ cup grated Parmigiano-Reggiano (optional)
  • 2 tsp. finely chopped fresh flat-leaf parsley
  • ¾ lb. bulk hot Italian sausage (or links, casings removed)
  • 3 oz. fresh goat cheese, crumbled (about ¾ cup)
  • 3 Tbs. extra-virgin olive oil
  • 2 cups ¾-inch-diced yellow and green summer squash
  • Freshly ground black pepper
  • + 3 more ingredients
    • 1/3 cup finely chopped shallots (about 3 medium)
    • 1 lb. dried rigatoni
    • Kosher salt

Bring a large pot of well-salted water to a boil over high heat. Put the rigatoni in the boiling water and cook until just shy of al dente, about 10 minutes. While the pasta cooks, heat 1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Add the sausage and cook, breaking it into pie...

View full recipe at Fine Cooking


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