Description
This Rigatoni with Sausage, Tomatoes, and Zucchini is a hearty and flavorful Italian-inspired dish that combines perfectly cooked rigatoni pasta with browned Italian sausage, fresh grape tomatoes, and tender zucchini. Enhanced with garlic, onion, tomato paste, and aromatic fresh basil, it offers a balanced and savory meal ideal for a comforting family dinner.
Ingredients
Scale
Pasta
- 3/4 lb rigatoni pasta
Sauce and Vegetables
- 1 lb Italian sausage
- 2 cups grape tomatoes
- 2 small zucchini, sliced
- 5 cloves garlic, minced
- 1 large yellow onion, diced
- 3 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3 tablespoons tomato paste
- 1 cup white wine or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh basil, chopped
- Freshly grated Parmesan cheese, for garnish
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions, usually around 10-12 minutes. Drain the pasta, reserving some pasta water, and set aside.
- Sauté Onions and Brown Sausage: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 3-4 minutes. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 7-8 minutes.
- Add Garlic, Tomato Paste, and Vegetables: Stir in the minced garlic and tomato paste and cook for 1-2 minutes until fragrant. Add the grape tomatoes, sliced zucchini, and crushed red pepper flakes if using. Pour in white wine or chicken broth to deglaze the pan and let the mixture simmer for 5-7 minutes until the vegetables are tender and the sauce slightly thickens.
- Combine Pasta and Sauce: Add the drained rigatoni to the skillet and toss well to combine. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached. Season with salt and black pepper to taste.
- Serve: Plate the pasta and garnish with chopped fresh basil and freshly grated Parmesan cheese. Serve immediately while hot.
Notes
- You can substitute Italian sausage with ground turkey or chicken for a leaner option.
- For a vegetarian version, omit the sausage and add sautéed mushrooms or eggplant.
- If white wine is unavailable, chicken broth works well as a flavorful substitute.
- Use freshly grated Parmesan for the best flavor and texture.
- Reserving some pasta water helps achieve a silky sauce that adheres well to the rigatoni.
