Looking for a satisfying and flavorful pasta dish to impress your family or guests? This Rigatoni with Sausage, Tomatoes, and Zucchini is the perfect blend of hearty Italian sausage, fresh vegetables, and rich tomato flavor. Whether you choose mild, sweet, or spicy sausage, the combination of garlic, basil, and Parmesan cheese makes every bite a delicious experience. Ideal for weeknight dinners or special occasions, this recipe is easy to follow and packed with wholesome ingredients that bring the taste of Italy straight to your kitchen.
Ingredients
- 3/4 lb rigatoni pasta
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1/4 teaspoon of 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
- Freshly grated Parmesan cheese, for serving
Instructions
Step 1: Cook the Rigatoni
- Fill a large pot with salted water and bring it to a rolling boil. Cook the rigatoni according to the package directions until it reaches a firm, al dente texture.
- Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
Step 2: Sauté the Aromatics
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and, if using, crushed red pepper flakes for a touch of heat. Cook for 4-5 minutes until the onion is soft and translucent.
- Stir in the minced garlic and sauté for 1-2 minutes, or until it becomes aromatic.
Step 3: Cook the Sausage
- Remove the casing from the Italian sausage (if necessary) and add the sausage to the skillet.
- Break it up with a spoon as it cooks, allowing it to brown for about 7-8 minutes. Cook until the sausage is no longer pink and slightly crispy.
Step 4 : incorporate the tomatoes and tomato paste.
- Stir in the tomato paste and grape tomatoes, cooking for 2-3 minutes until the tomatoes start to soften and release their juices.
- Add the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Simmer for 3-4 minutes until the liquid reduces slightly.
Step 5: Incorporate the Zucchini
- Add the diced zucchini to the skillet, along with the salt and black pepper.
- Cook for 4-5 minutes until the zucchini is tender but still slightly firm, allowing it to absorb the flavors of the sauce.
Step 6: Combine the Pasta and Sauce
- Return the cooked rigatoni to the skillet, tossing everything together. If the sauce is too thick, use the reserved pasta water to loosen it up until the desired consistency is achieved.
- Stir in the chopped fresh basil and drizzle the remaining tablespoon of olive oil over the dish for added richness.
Step 7: Serve
- Transfer the pasta to individual bowls and generously sprinkle with freshly grated Parmesan cheese.
- For an extra burst of flavor, garnish with additional basil leaves and serve immediately while hot.
Conclusion
This Rigatoni with Sausage, Tomatoes, and Zucchini is a complete meal that bursts with the flavors of Italy. The hearty sausage, combined with the freshness of tomatoes and zucchini, creates a well-balanced dish that’s both nutritious and comforting. The addition of wine or chicken broth gives the sauce a rich depth, while the basil and Parmesan add a final touch of freshness and savory richness. Whether you’re enjoying this on a weeknight or serving it at a dinner party, it’s a dish that will have everyone coming back for more!