Monday, July 28, 2014

Summer Squash and Sausage Rigatoni

It's on rainy days, like today, that my need for comfort food dominates my stomach.  I also had no desire to go out and shop, so I came up with this recipe using things I already had in my fridge and pantry. It filled the comfort food void, for sure!!! I'll be sure to make it again soon!

  Summer Squash and Sausage Rigatoni

30 minute meal
Serves 6

16 oz. box of Rigatoni
1 Tbs. Extra Virgin Olive Oil
1 Tbs. butter
1/4 c. chopped onion
1 Garlic clove, minced
1/2 lb. mild Italian Sausage
2-3 small yellow summer squash
1 tsp. fresh basil, minced
S&P to taste
Parmesan cheese (optional)

Boil a large pot of water for your pasta.  In the meantime, add the olive oil and butter to a sauté pan heated to a medium heat and allow butter to melt.  Add your onion to the sauté pan and stir occasionally until the onions just start to turn translucent.  Add your sausage to the onions and brown.  Next, add in garlic, summer squash, and basil and stir occasionally. Taste for seasoning and add salt and pepper if needed. Once your water is boiling, add in your pasta and cook until preferred doneness (follow the box directions).  Drain your pasta and combine the squash and pasta mixture being sure the noodles get coated.  Again, taste for seasoning and add salt and pepper if needed.  Garnish with more basil (if desired) and/or Parmesan cheese.

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