Description
This Rigatoni with Sausage, Tomatoes, and Zucchini recipe is a hearty and flavorful Italian-inspired pasta dish that combines savory Italian sausage, fresh zucchini, juicy grape tomatoes, and aromatic basil. Perfect for a comforting family dinner, it features a robust sauce made by sautéing sausage and vegetables, then simmering with tomato paste and white wine, all tossed with al dente rigatoni pasta and finished with freshly grated Parmesan cheese.
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 pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta, reserving some pasta water for later use.
- Prepare the Sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and crushed red pepper flakes (if using) and sauté until the onion is translucent, about 3-4 minutes. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6-8 minutes.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the tomato paste and cook for 2 minutes, stirring frequently to deepen the flavor.
- Add Tomatoes, Wine, and Zucchini: Pour in the grape tomatoes and white wine (or chicken broth), stirring to combine. Add the diced zucchini, salt, and black pepper. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Combine Pasta and Sauce: Add the drained rigatoni to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Stir in the chopped fresh basil just before serving.
- Serve: Divide the pasta into bowls. Top with freshly grated Parmesan cheese and serve immediately for a warm, satisfying meal.
Notes
- To make this dish spicier, use spicy Italian sausage and increase the crushed red pepper flakes.
- You can substitute the white wine with low-sodium chicken broth for a non-alcoholic version.
- Reserve pasta water to adjust sauce consistency as needed.
- Fresh basil can be substituted with fresh parsley if preferred.
- For a gluten-free option, substitute rigatoni with gluten-free pasta.
