Rigatoni with Zucchini, Sausage and Goat Cheese
1 lb. rigatoni
3 T olive oil
3/4 lb. spicy Italian sausage, casings removed
1/3 c finely chopped shallots (3 med.)
2 c 3/4-inch diced zucchini
3 oz. fresh goat cheese, crumbled
2 t parsley, finely chopped
ground black pepper
1/4 c parmigiano-reggiano
Cook rigatoni until just shy of al dente, about 10 minutes. Drain. (Reserve 1/2 c of the cooking water.)

While pasta cooks, heat 1/2 T oil in skillet over medium-high heat. Add sausage and cook, breaking into small pieces with a spatula or spoon, until its almost cooked through, about 3-5 minutes. Transfer to a bowl. Pour the fat out of the skillet, then heat remaining 2-1/2 T olive oil and cook shallots until they begin to soften, about 1 minute. Raise heat to high and add zucchini. Cook, stirring frequently, until the squash is barely tender.

Return the rigatoni to cooking pot and add sausage, zucchini and 2 T of the reserved pasta water. Toss until sausage is cooked through and rigatoni is perfectly al dente, about 3 min. Add more pasta water if necessary.

Remove from heat, add goat cheese and parsley, and toss until cheeese melts and coats the pasta. Season to taste with salt and papper, serve with grated parmesan on top.

Fine Cooking (July 2007, No. 86, page 44)