Page 13 - 2022 Recipes | University of Rochester

Shaun Nelms’
Spicy Pasta

with sausage, tomatoes, feta, and squash

NUMBER OF SERVINGS: 6 PREP TIME: 15 minutes COOK TIME: 30 minutes

INGREDIENTS:
1 (12-oz) package orecchiette or small shells pasta
2 tbsp olive oil, divided
12 oz spicy Italian sausage, casings removed
3 tbsp spicy harissa (such as Mina), plus more to taste
1/3 cup dry white wine
1 pint multicolored cherry tomatoes, halved (about 2 cups)
Peppers to your liking (I use seeded and diced jalapeño and red)
1 tsp kosher salt, plus more to taste
1 cup very thinly sliced zucchini and/or yellow crookneck squash – add at the end of the dish
1/4 cup thinly sliced fresh mint, plus more for garnish (sprinkled dry mint works well also)
Crushed red pepper to taste
Black pepper to taste
4 oz feta cheese, crumbled (about 1 cup) or more

DIRECTIONS:
Cook pasta in a large pot of generously salted water until very al dente (about 2 minutes less than
package directions). Drain pasta, reserving 3/4 cup cooking liquid. Set pasta and cooking liquid aside.

Heat 1 tbsp oil in a large, deep skillet over medium-high until shimmering. Add sausage in 1-inch
clumps, and cook, undisturbed, until browned on bottom, about 3 minutes. Add jalapeño and/
or red peppers, if desired. Stir and cook, breaking up sausage with a wooden spoon, until almost
cooked through, about 2 minutes. Drain and discard drippings, reserving cooked sausage and 1 tbsp
drippings in skillet.

Add harissa to skillet; cook over medium-high, stirring constantly, 30 seconds. Add wine, stirring and
scraping up any browned bits from bottom of skillet. Cook, stirring occasionally, until slightly reduced,
about 2 minutes. Stir in tomatoes, salt, black pepper, cooked pasta, and 1/2 cup reserved cooking
liquid. Cook, stirring constantly, until a creamy sauce forms and coats pasta, about 3 minutes,
gradually stirring in remaining 1/4 cup cooking liquid as needed to reach desired consistency.
Remove from heat.

Scatter sliced squash and mint over pasta. Drizzle with remaining 1 tbsp oil, and toss to combine.
Let stand until squash is slightly wilted, about 2 minutes. Season with harissa and salt to taste.
Divide pasta among bowls, and top evenly with feta; garnish with sliced mint.

SHAUN NELMS is the Associate Professor (Clinical), and the Superintendent of East High EPO;
William & Sheila Konar Director of the Center for Urban Education Success Educational Leadership.

During this season of “thanks,” I’m grateful for the village that keeps our children safe.