There’s something magical about a warm plate of pasta. It’s hearty, comforting, and never fails to bring people together. Rigatoni with Sausage, Tomatoes, and Zucchini is a dish that perfectly embodies the spirit of Italian cooking—simple ingredients, bold flavors, and a touch of love in every bite. This meal is a crowd-pleaser, perfect for busy weeknights, family dinners, or even a dinner party with friends.
Imagine tender rigatoni coated in a rich tomato sauce, dotted with chunks of spicy sausage, sweet grape tomatoes, and tender zucchini. Topped with fresh basil and a sprinkle of Parmesan cheese, it’s an irresistible combination that will have everyone reaching for seconds. Ready to bring a taste of Italy to your table? Let’s dive in!
Why You’ll Love This Rigatoni Recipe
Here’s why this pasta dish is bound to become a staple in your kitchen:
- Flavor-packed: The combination of Italian sausage, fresh basil, and a touch of wine or broth creates a depth of flavor that’s simply irresistible.
- Nutritious: With fresh zucchini and grape tomatoes, this dish offers a dose of veggies without sacrificing indulgence.
- Quick and easy: It comes together in under an hour, making it perfect for busy days.
- Family-friendly: Everyone, from kids to adults, will love the savory flavors and hearty texture of this meal.
- Customizable: You can adjust the spice level, swap the veggies, or use your favorite pasta shape.
Ingredients for Rigatoni with Sausage, Tomatoes, and Zucchini
Here’s everything you’ll need to make this delicious Italian feast:
| Category | Ingredient | Amount |
|---|---|---|
| For the Pasta: | Rigatoni pasta | 3/4 lb |
| For the Sauce: | Olive oil | 3 tablespoons |
| Yellow onion, finely chopped | 1 large | |
| Crushed red pepper flakes (optional) | 1/4 teaspoon | |
| Italian sausage (mild, sweet, or spicy) | 1 lb | |
| Garlic, minced | 5 cloves | |
| Tomato paste | 3 tablespoons | |
| Grape tomatoes | 2 cups | |
| White wine or chicken broth | 1 cup | |
| Zucchini, diced | 2 small | |
| Salt | 1 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| Fresh basil, chopped | 1/2 cup | |
| For Garnishing: | Parmesan cheese, grated | To taste |
Step-by-Step Instructions for Rigatoni with Sausage, Tomatoes, and Zucchini
1. Cook the Rigatoni
- Boil the Water: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil.
- Cook the Pasta: Add the rigatoni and cook according to the package directions until it’s al dente (firm to the bite), about 10-12 minutes.
- Reserve Pasta Water: Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside.
- Drain the Pasta: Drain the rigatoni and set it aside for later.
2. Sauté the Aromatics
- Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Cook the Onion: Add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent.
- Add Red Pepper Flakes (Optional): If you like a bit of heat, stir in 1/4 teaspoon of crushed red pepper flakes.
- Add the Garlic: Stir in the minced garlic and cook for 1-2 minutes, or until fragrant.
3. Cook the Sausage
- Add the Sausage: Remove the casing from the Italian sausage (if necessary) and crumble it into the skillet.
- Break it Up: Use a spoon to break the sausage into smaller pieces as it cooks.
- Brown the Sausage: Cook for 7-8 minutes until the sausage is fully cooked, browned, and slightly crispy.
4. Add the Tomatoes and Tomato Paste
- Stir in the Tomato Paste: Add the tomato paste to the skillet, stirring it into the sausage mixture until evenly coated.
- Cook the Grape Tomatoes: Add the grape tomatoes and cook for 2-3 minutes, letting them soften and release their juices.
- Deglaze the Pan: Pour in the white wine (or chicken broth) and stir, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 3-4 minutes to reduce the liquid slightly.
5. Incorporate the Zucchini
- Add the Zucchini: Stir in the diced zucchini, along with the salt and black pepper.
- Cook Until Tender: Let the zucchini cook for 4-5 minutes until it’s tender but still slightly firm, absorbing the flavors of the sauce.
6. Combine the Pasta and Sauce
- Add the Pasta: Return the cooked rigatoni to the skillet, tossing it with the sauce until everything is evenly coated.
- Adjust Consistency: If the sauce is too thick, stir in some of the reserved pasta water, a little at a time, until you reach your desired consistency.
- Add Fresh Basil: Stir in the chopped fresh basil for a burst of flavor and drizzle the remaining tablespoon of olive oil over the dish for added richness.
7. Serve and Garnish
- Plate the Pasta: Transfer the rigatoni to individual bowls or plates.
- Add Garnishes: Sprinkle generously with freshly grated Parmesan cheese and garnish with additional basil leaves if desired.
- Serve Hot: Serve immediately while the pasta is warm and flavorful. Pair with a side of garlic bread or a crisp green salad for a complete Italian feast.
Tips for Making the Best Rigatoni with Sausage, Tomatoes, and Zucchini
- Choose the right sausage: Mild or sweet sausage adds a balanced flavor, while spicy sausage brings a kick of heat.
- Don’t overcook the pasta: Al dente pasta holds up better when tossed with the sauce.
- Deglaze the pan: Using white wine or chicken broth helps scrape up browned bits, adding richness to the sauce.
- Customize the veggies: Feel free to add mushrooms, spinach, or even eggplant for variety.
- Save the pasta water: This starchy water is perfect for loosening the sauce and ensuring it clings to the pasta.
Nutritional Information
Here’s an approximate breakdown of the nutritional value per serving (recipe serves 4):
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Protein | ~25g |
| Carbohydrates | ~45g |
| Fat | ~20g |
| Fiber | ~4g |
FAQ: Rigatoni with Sausage, Tomatoes, and Zucchini
1. Can I use a different type of pasta?
Yes! While rigatoni works best for capturing the sauce, you can use penne, fusilli, or farfalle instead.
2. Can I make this dish vegetarian?
Absolutely! Replace the sausage with plant-based crumbles or skip the meat altogether, adding extra veggies like mushrooms or bell peppers.
3. What’s the best wine to use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best. If you prefer not to use wine, chicken broth is a great alternative.
4. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
5. Can I freeze this dish?
Yes, you can freeze the sauce separately for up to 2 months. Cook fresh pasta when ready to serve.
6. Can I add other herbs?
Of course! Fresh oregano or parsley would complement the flavors beautifully.
Why This Recipe is a Must-Try
Rigatoni with Sausage, Tomatoes, and Zucchini is the epitome of comfort food. It’s hearty, flavorful, and perfect for any occasion. The combination of savory sausage, sweet grape tomatoes, tender zucchini, and fresh basil creates a harmony of flavors that’s hard to resist. Whether you’re cooking for your family or hosting friends, this dish is sure to impress.
Ready to Cook?
Gather your ingredients, grab your skillet, and bring the flavors of Italy to your kitchen tonight. With its rich sauce, tender pasta, and bold flavors, this Rigatoni with Sausage, Tomatoes, and Zucchini will transport you straight to a rustic Italian trattoria. Buon appetito!
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Rigatoni with Sausage, Tomatoes, and Zucchini: A Hearty Italian Feast
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Looking for a hearty and flavor-packed pasta dish that’s easy to whip up? Rigatoni with Sausage, Tomatoes, and Zucchini combines savory Italian sausage, sweet grape tomatoes, and tender zucchini in a rich and vibrant sauce. Tossed with perfectly al dente rigatoni and topped with fresh basil and Parmesan, this Italian feast is perfect for family dinners, casual entertaining, or a cozy night in. It’s quick, comforting, and irresistibly delicious!
Ingredients
For the Pasta:
- 3/4 lb rigatoni pasta
For the 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
For Garnishing:
- Freshly grated Parmesan cheese (optional)
Instructions
Step 1: Cook the Rigatoni
- Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil.
- Add the rigatoni pasta and cook according to the package instructions until al dente, about 10-12 minutes.
- Reserve 1/2 cup of the pasta water before draining.
- Drain the rigatoni and set it aside for later use.
Step 2: Sauté the Aromatics
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
- If you prefer a little spice, add 1/4 teaspoon of crushed red pepper flakes and stir.
- Stir in the minced garlic and cook for 1-2 minutes, or until fragrant.
Step 3: Cook the Sausage
- Remove the casing from the Italian sausage (if needed) and crumble it into the skillet.
- Use a spoon to break the sausage into smaller pieces as it cooks.
- Cook for 7-8 minutes, stirring occasionally, until browned and fully cooked.
Step 4: Add the Tomatoes and Tomato Paste
- Stir in 3 tablespoons of tomato paste, mixing it thoroughly with the sausage mixture.
- Add the grape tomatoes and cook for 2-3 minutes, allowing them to soften and release their juices.
- Deglaze the skillet by pouring in 1 cup of white wine or chicken broth, scraping up any browned bits from the bottom.
- Simmer for 3-4 minutes to reduce the liquid 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 and toss it with the sauce until evenly coated.
- If the sauce is too thick, add the reserved pasta water a little at a time, stirring until the desired consistency is reached.
- Stir in the chopped fresh basil and drizzle the remaining tablespoon of olive oil over the dish for added richness.
Step 7: Serve
- Divide the pasta among serving bowls or plates.
- Garnish generously with freshly grated Parmesan cheese and additional basil leaves, if desired.
- Serve immediately while hot and enjoy your hearty Italian feast!
Notes
- Customizations: Add mushrooms, spinach, or bell peppers for extra veggies.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating Tip: Reheat on the stovetop with a splash of broth or water to loosen the sauce.
- Wine Substitute: If you don’t have white wine, use chicken broth or vegetable stock for a similar depth of flavor.
- Spicy Version: Use spicy Italian sausage and an extra pinch of red pepper flakes for added heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: Italian-Inspired