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[Photographs: Yasmin Fahr]

This simple and inexpensive dish gets its flavor from spicy Italian sausage, along with color and nutrients from spinach. Because the tomato sauce is made in the same pan that the sausage was browned in, it gets a huge flavor boost from the start, which you'll definitely appreciate at the end. Overall, it's an easy dinner to throw together and the leftovers are even better the next day, or so I hear...

I developed this recipe during the heat streak in New York; since my apartment doesn't have AC, cooking was out of the question. Instead, I had to seek recipe-testing-refuge in my sister's apartment. Which also means that that she got the leftovers and I got a text the next day saying, "The pasta tastes even better for lunch!"

Sometimes I like grating extra cheese in the sauce while it's cooking for added flavor, but that's up to you. You can also skip the squash or use other seasonal vegetables in its place. If spicy Italian's not your thing, feel free to substitute with a chicken or turkey sausage instead.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

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