46. Skillet Pasta with Squash and Sausage

46 - Skillet PastaPasta cooked with tomatoes, sausage and squash for maximum flavor

Prep to plate time: 45 min
Serves: 4-6

Materials

  • 3 Italian Sausage (about 3/4 lbs)
  • 1 large Yellow Squash
  • 1 medium Shallot
  • 1 can (28 oz) Whole Peeled Tomatoes
  • 1 cup Chicken Broth
  • 8 oz Pasta (Fusilli or Ziti)
  • 2-1/2 cups Baby Spinach
  • Olive Oil
  • Red Pepper Flakes
  • Pepper
  • Grated Parmesan Cheese

Protocol

  1. PREP: Cut squash into 1″ pieces
  2. PREP: Remove sausage from casings
  3. Heat 1 Tbsp olive oil in a deep 12″ skillet over medium-high heat. Add sausage and cook while breaking up with a wooden spoon until it starts to brown, about 2 min
  4. Add squash and continue cooking sausage until it is no longer pink, about 4 min
  5. Transfer squash and sausage to a bowl while retaining about 1-1/2 Tbsp of liquid, adding more oil if necessary
  6. Reduce heat to medium then add the shallot, a pinch of pepper and a pinch of red pepper flakes. Cook until shallot has softened, about 2 min
  7. Add tomatoes and the broth, breaking up the tomatoes with a wooden spoon
  8. Add the pasta and adjust heat so that it is actively bubbling. Cook until pasta is tender, while mixing occasionally and scraping up any remaining browned bits, about 10 min
  9. Fold in the sausage and squash
  10. Stir in the spinach small handfuls at a time and continue cooking until pasta is al dente, about 3 min
  11. PLATE: Top with grated Parmesan cheese

Inspired by: Serious Eats

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