The Washington Post

Italian Sausage, Squash and Pasta Skillet

Italian Sausage, Squash and Pasta Skillet 6.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Aug 4, 2020

This dish is a great way to use up a bounty of summer squash. Use one kind of squash or combine several of your favorites here. The saltiness and spiciness of the Italian sausage varies, so taste the mixture and add salt and additional heat, if desired.

Make Ahead: The sausage and squash mixture can be made 3 days in advance. Rewarm in a skillet before adding the cooked pasta.

Storage Notes: Refrigerate in an airtight container for up to 4 days.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 pound fresh hot Italian sausage, casings removed
  • 1/2 cup (about 2 ounces), chopped yellow onion (from 1/2 onion)
  • 3 zucchini and/or yellow squash (1 to 1 1/4 pounds, total), sliced 1/4-inch thick
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes, plus more to taste
  • 1 (28-ounce) can no-salt finely chopped tomatoes, with their juices
  • 1/2 cup water, if needed
  • 1 pound whole-wheat or white mezzi rigatoni
  • Finely grated Parmesan cheese, for serving (optional)
  • Fresh basil leaves, for serving (optional)

Directions

In a large skillet over medium-high heat, heat the oil until shimmering. Add the sausage and cook, breaking up any large pieces with a wooden spoon, until just browned, about 8 minutes.

Add the onion and cook, stirring, until just softened, about 3 minutes. Add the zucchini, yellow squash, garlic, basil, oregano, thyme and pepper flakes, stir to combine and cook until fragrant, about 2 minutes.

Add the tomatoes and their juices, increase the heat to high, stir and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the squash is softened, stirring occasionally, about 8 minutes. Add about 1/2 cup water to the tomato can and swish it around. If the mixture gets too dry, add splashes of the tomato water.

Bring a large pot of water to a rolling boil over high heat. While the sausage mixture is simmering, boil the pasta, about 3 minutes less than the package directions indicate. Drain, reserving the pasta water.

Add the drained pasta to the skillet and toss it with the sausage mixture to coat. Simmer, adding splashes of pasta water if the mixture is too dry, for about 2 minutes, until the pasta is al dente.

Serve the pasta, topping with grated Parmesan and basil, if desired.

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Recipe Source

From recipes editor Ann Maloney

Tested by Ann Maloney.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 621


% Daily Values*

Total Fat: 28g 43%

Saturated Fat: 9g 45%

Cholesterol: 58mg 19%

Sodium: 594mg 25%

Total Carbohydrates: 64g 21%

Dietary Fiber: 9g 36%

Sugar: 8g

Protein: 28g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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