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Recipe

Rigatoni with Summer Squash, Spicy Sausage & Goat Cheese

Scott Phillips

Servings: 4-6

Spicy sausage paired with summer squash gives this quick pasta dish a mild kick, and the goat cheese brings the flavors of the pasta together while adding its own rich nuance.

Ingredients

  • 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)

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 500
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 25
  • Sodium (mg): 760
  • Carbohydrates (g): 61
  • Fiber (g): 3
  • Protein (g): 19

Preparation

  • 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 pieces with a spatula or spoon, until it’s almost cooked through, 3 to 5 minutes. Using a slotted spoon, transfer the sausage to a bowl. Pour the fat out of the skillet but do not wipe it clean. Heat the remaining 2-1/2 Tbs. oil in the skillet over medium heat and cook the shallots until they begin to soften, about 1 minute. Raise the heat to medium high and add the squash. Cook, stirring frequently, until the squash is barely tender, 3 to 5 minutes.
  • Reserve 1/2 cup of the pasta-cooking water and drain the rigatoni. Return the rigatoni to its cooking pot and add the sausage, the squash mixture, and 2 Tbs. of the reserved pasta water. Toss over medium heat until the sausage is cooked through and the rigatoni is perfectly al dente, about 3 minutes. Add more of the pasta water as necessary to keep the dish moist.
  • Remove from the heat, add the goat cheese and parsley, and toss until the cheese melts and coats the pasta. Season to taste with salt and pepper, transfer to warm shallow bowls, and top each serving with some of the grated Parmigiano, if using.

Serve with simple Bruschetta with Herbed Tomatoes as a starter.

Reviews

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Reviews

  • ogindeng | 09/19/2018

    We really enjoyed this recipe. Based on the reviews I added basil and only mixed about 3/4 lb of pasta.

  • User avater
    KimberlyofCoupeville | 09/15/2018

    After reading all the reviews, I made this using 1lb of hot Italian sausage, julienned fresh basil and Italian parsley. I added an additional ounce of goat cheese ( for a total of 5), but it still need a bit more flavor, so I added red pepper flakes, a pinch at a time, as I tossed the ingredients together. That made it perfect, and my family really enjoyed our dinner. An unoaked chardonnay goes pretty well with this, but I probably would have preferred a light pinot noir, or a Beaujolais nouveau.

  • gdlohr | 07/22/2017

    Just classic easy with basic ingredients that are on hand during the summer along with a good use of squash from the garden. Goat cheese was key, and used basil and oregano from herb pots just outside the kitchen instead of parsley. No problem. A light Spanish red complimented nicely.

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