Rocchetti With Summer Squashes And Sweet Corn Recipes

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PASTA WITH PEPPERS, SQUASH, AND TOMATOES



Pasta with Peppers, Squash, and Tomatoes image

This dish capitalizes on the flavors of the cherry tomatoes and sausage for a hearty dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 9

Coarse salt
3/4 pound rigatoni
2 tablespoons extra-virgin olive oil
1 pound sweet or spicy Italian sausage, casings removed
1 bell pepper (not green), cut into 1/4-inch strips
1 small yellow squash, cut into 1/4-inch rounds
2 pounds cherry tomatoes, halved
Red-pepper flakes
Grated Pecorino Romano, for serving

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add sausage and cook, breaking apart with a slotted spoon, until cooked through, about 6 minutes. With slotted spoon, transfer sausage to a bowl.
  • Add 1 tablespoon oil and bell pepper to skillet and cook, stirring occasionally, until browned in spots, 6 minutes. Add squash and half the tomatoes; cook 1 minute. Add 1/4 cup pasta water and cook until tomatoes soften, 4 minutes. Return sausage to pan and add remaining tomatoes. Season with red-pepper flakes. Cook until sausage is warmed through and juices thicken slightly, about 2 minutes. Toss with pasta; if necessary, add remaining pasta water to create a light sauce that coats pasta. Serve with Pecorino Romano.

Nutrition Facts : Calories 719 g, Fat 33 g, Fiber 5 g, Protein 16 g, SaturatedFat 10 g

ORECCHIETTE WITH GREEN TOMATOES, CARAMELIZED ONIONS, AND CORN



Orecchiette with Green Tomatoes, Caramelized Onions, and Corn image

Sauteinggreen tomatoes takes theedge off their tanginess, butthey're still tart enough tocut the sweetness of caramelized Vidalia onions and freshcorn.

Provided by Martha Stewart

Categories     Pasta and Grains

Number Of Ingredients 8

2 tablespoons unsalted butter
1 large Vidalia or other sweet onion, cut into 1/4-inch-thick slices
2 pounds green tomatoes (about 6 medium), coarsely chopped
3 tablespoons sugar
1 cup fresh corn kernels (about 2 ears)
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh thyme
1 pound orecchiette or other short, dried pasta, cooked according to package instructions

Steps:

  • In a large skillet over medium heat, melt butter. Add the onion, and cook, stirring, until it begins to soften, about 6 minutes. Add tomatoes, and sprinkle sugar over mixture. Cook, stirring, until tomatoes are tender and golden brown, about 20 minutes.
  • Add corn to skillet; season with salt and pepper. Cook, stirring, until corn is tender and just starting to brown, about 4 minutes. Stir in thyme.
  • Add the vegetable mixture to the cooked pasta, and stir until combined. Serve immediately.

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