· 1 (12-ounce) package orecchiette or small shells pasta· 2 tablespoons olive oil, divided· 12 ounces fresh merguez or spicy Italian sausage, casings removed· 3 tablespoons spicy harissa (such as Mina), plus more to taste· 1/3 cup dry white wine· 1 pint multicolored cherry tomatoes, halved (about 2 cups)· 1/2 teaspoon kosher salt, plus more to taste· 1 cup very thinly sliced zucchini and/or yellow crookneck squash· 1/4 cup thinly sliced fresh mint, plus more for garnish· 4 ounces feta cheese, crumbled (about 1 cup)
Step 1Cook 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 tablespoon 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. 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 tablespoon 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, 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 tablespoon 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.