Rigatoni with Summer Squash, Spicy Sausage & Goat Cheese

Ingredients

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

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