pasta with peppers, squash, and tomatoes... 45 minutes

the goods:

3/4 pound whole wheat rigatoni

2 tablespoons extra-virgin olive oil

1 pound spicy Italian sausage, casings removed

1 yellow bell pepper, cut into 1/4-inch strips

1 small yellow squash, cut into 1/4-inch rounds

2 pints cherry tomatoes

grated Parmesan, for serving

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 a 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 1/2 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. 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 sprinkled with Parmesan.