Description
This Rigatoni with Sausage, Tomatoes, and Zucchini recipe is a hearty, flavorful Italian pasta dish that combines savory sausage, fresh vegetables, and aromatic herbs in a rich tomato sauce. Perfect for a cozy dinner, it comes together in about 40 minutes and serves six, making it ideal for family meals or weekend gatherings.
Ingredients
Scale
Pasta
- 3/4 lb rigatoni pasta
Sauce
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 lb Italian sausage (mild, sweet, or spicy)
- 5 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 cups grape tomatoes
- 1 cup white wine or chicken broth
- 2 small zucchini, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh basil, chopped
To Serve
- Freshly grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, usually about 10-12 minutes. Drain the pasta, reserving some pasta water, and set aside.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and crushed red pepper flakes if using, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Brown the Sausage: Add the Italian sausage to the skillet, breaking it up with a spoon, and cook until browned and cooked through, about 6-8 minutes.
- Add Aromatics and Tomatoes: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the tomato paste and cook for another 2 minutes to deepen the flavor. Add grape tomatoes and cook until they start to soften, about 3 minutes.
- Deglaze and Simmer: Pour in white wine or chicken broth to deglaze the skillet, scraping up any browned bits. Add the diced zucchini, salt, and black pepper. Reduce the heat to low and simmer gently for about 8-10 minutes, allowing the flavors to meld and the sauce to thicken.
- Combine Pasta and Sauce: Add the cooked rigatoni to the skillet with the sauce. Toss well to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Finish with Basil: Stir in the chopped fresh basil for a bright, aromatic finish.
- Serve: Divide the pasta among bowls, top generously with freshly grated Parmesan cheese, and serve immediately.
Notes
- You can substitute ground turkey or chicken for Italian sausage to make a lighter version.
- If you prefer a vegetarian option, omit the sausage and add mushrooms or extra vegetables.
- Using white wine adds depth to the sauce; if you avoid alcohol, chicken broth is a great alternative.
- Reserve some pasta water to adjust the sauce consistency for a silkier texture.
- Fresh basil is key for freshness, but you can substitute with dried basil if needed (use about 1 tablespoon dried).
