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Summer Rigatoni


½ pound rigatoni pasta
2 tablespoons olive oil
4 large garlic cloves, minced
½ red onion, thinly sliced
2 cups shiitake mushrooms, stems removed and thinly sliced
2 medium summer squash, halved and thinly sliced
½ teaspoon red pepper flakes, or to taste
2 tablespoons to ¼ cup half and half
1 cup Marzinera or Roma tomatoes, diced
Salt and freshly ground black pepper, to taste
Parmesan or pecorino cheese, grated for topping


  1. Bring a large pot of salted water to a boil. Add rigatoni and cook to just barely al dente, usually about 1 minute less than what the package says (it will finish cooking at the end).
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add onion and mushroom and cook for 3 minutes until onions are translucent; add zucchini and cook for 3-4 minutes until zucchini is just tender; don’t overcook or you’ll end up with zucchini mush at the end
  3. Drain pasta and add to skillet with zucchini, mushroom and onion and toss to incorporate. Add half and half and tomatoes and stir until slightly thickened, about 2 minutes more. Season to taste with salt and pepper.
  4. Divide among serving bowls and top with a generous sprinkle of pecorino cheese as desired; serve warm.