Rigatoni with Summer Squash Spicy Sausage Goat Cheese
Savor the flavors of summer with this creamy and satisfying Rigatoni with Summer Squash, Spicy Sausage, and Goat Cheese. This dish combines tender rigatoni pasta with the bold kick of spicy Italian sausage, perfectly balanced by the freshness of sautéed yellow squash, zucchini, and juicy cherry tomatoes. A touch of red pepper flakes adds a subtle heat, while creamy crumbled goat cheese melts into a luscious sauce, enhanced by fresh basil for an herby finish. Ready in just 40 minutes, this recipe is perfect for a vibrant weeknight dinner or an impressive weekend meal. Garnished with parmesan and served piping hot, it’s a delightful fusion of comfort and elegance in every bite! Optimize your summer menu with this irresistible pasta recipe, showcasing seasonal ingredients and crowd-pleasing flavors.
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Recipe Information
Ingredients
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 8 ounces spicy Italian sausage (casing removed)
- 3 pieces garlic cloves (minced)
- 1 medium yellow squash (sliced into thin half-moons)
- 1 medium zucchini (sliced into thin half-moons)
- 0.5 teaspoons red pepper flakes
- 1 cup cherry tomatoes (halved)
- 4 ounces goat cheese (crumbled)
- 0.25 cup fresh basil leaves (chopped)
- 0.25 cup parmesan cheese (grated, optional for garnish)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the spicy Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and cook until fragrant, about 30 seconds.
Add the yellow squash and zucchini to the skillet. Sauté until tender and lightly browned, about 5 minutes. Season with a pinch of salt and black pepper.
Stir in the red pepper flakes and cherry tomatoes. Cook for 2-3 minutes until the tomatoes begin to soften.
Return the cooked sausage to the skillet and stir to combine. Reduce the heat to low.
Add the cooked rigatoni to the skillet, along with ½ cup of the reserved pasta water. Toss everything together, allowing the pasta to absorb the flavors. If the mixture seems dry, add more pasta water as needed.
Turn off the heat and gently stir in the crumbled goat cheese and fresh basil. The goat cheese will melt slightly, creating a creamy sauce.
Taste and adjust the seasoning with additional salt and black pepper if needed.
Serve the rigatoni in bowls, garnished with grated parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 232 mg | 78% | |
| Sodium | 5539 mg | 241% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 16.8 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1055 mg | 81% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2309 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
