Summer Squash, Tomato and Sausage Pasta

 

2 medium to large squash

2 medium to large zucchini

2 pints, cherry tomatoes

4 T. olive oil

Sea salt and freshly ground pepper, to taste

6 Italian sausage links

1 (16 ounce) package rigatoni pasta (substitute 1 box of quinoa for a gluten-free alternative)

Parmesan cheese for garnish

 

Chop squash and zucchini into bite-size squares and place in large bowl. Cut cherry tomatoes in half for a juicier sauce, or leave them whole. Toss vegetables and tomatoes in 3 T. olive oil, sea salt, and freshly ground pepper. Swirl 1 T. olive oil in a saucepan on high heat and add sausage. Once sausage is partially cooked, drain fat and then add the vegetables to the saucepan. Turn heat to medium. Cover the sausage and vegetables and allow to cook for approximately 15 minutes. While sausage and vegetables are cooking, boil water and cook pasta according to package directions. When vegetables and sausage are cooked, remove sausage and cut each link into bite-size pieces, placing back into the saucepan once cut. Once pasta is cooked, drain and place in large bowl. Serve pasta on individual plates and spoon sausage, vegetables, and tomatoes (and naturally occurring sauce) over pasta. Grate parmesan cheese over each dish.