This is a pretty basic recipe that can be manipulated to keep with the seasons, swapping out squash for another quick-cooking vegetable and using other greens like chard or broccoli rabe as alternatives to spinach.
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!
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:Serves 4
- Active time: 25 minutes
- Total time:30 minutes
- 1 tablespoon olive oil
- 2 links Italian sausage (a little more than ½ pound)
- 2 ½ cups yellow squash, cut into 1-inch pieces (about 1 large)
- 1 medium shallot, thinly sliced (about 1/4 cup)
- Kosher salt and freshly ground black pepper
- Pinch of dried red chili flakes
- 1 (28-oz) can whole peeled tomatoes
- 1 cup homemade chicken stock or store-bought low-sodium chicken broth
- 3 cups fusilli or ziti
- 2 ½ cups baby spinach
- Grated Parmesan, for garnish
- Fresh mint, roughly chopped, for garnish
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage and cook until it just starts to brown, about 2 minutes, then add the squash and finishing cooking until the sausage is no longer pink, 2 to 3 minutes longer. Transfer to a bowl and set aside.
In the same skillet, making sure that only 1 ½ tablespoons of liquid is in the pan (adding more oil if necessary or draining out the excess fat), lower the heat to medium and add the shallot, a pinch of salt, and the chili flakes and cook until the shallots soften, about 2 minutes.
Add the tomatoes and the broth, gently breaking up the tomatoes with a wooden spoon, and season with salt and pepper. And the pasta and adjust the heat to maintain strong, active bubbles and cook until the pasta is just tender, 7-9 minutes. Add the sausage, squash and stir in the spinach and cook until the pasta is al dente, another 3 minutes more. Season to taste with salt and pepper.
Place in serving bowls and top with parmesan and the fresh mint.