Rigatoni with Sausage, Tomatoes, and Zucchini Recipe

Introduction

This Rigatoni with Sausage, Tomatoes, and Zucchini is a hearty and flavorful pasta dish perfect for weeknight dinners. Combining savory Italian sausage with fresh vegetables and a light tomato sauce, it’s both comforting and easy to prepare.

Ingredients

• 3/4 lb rigatoni pasta
• 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
• Freshly grated Parmesan cheese, for serving

Instructions

1. Step 1: Bring a large pot of salted water to a boil over medium-high heat.
2. Step 2: Heat olive oil in a large, wide pot over medium heat until simmering. Add the chopped onion and crushed red pepper flakes (if using). Cook, stirring occasionally, until the onion is very soft, about 10 minutes.
3. Step 3: Add the Italian sausage to the pot. Use a wooden spoon to break it into small pieces. Cook until the sausage is browned and no pink remains.
4. Step 4: Stir in the minced garlic and cook for 1 minute, until fragrant. Then add the tomato paste and stir to combine.
5. Step 5: Add the grape tomatoes and white wine or chicken broth. Season with salt and black pepper. Cook, stirring occasionally, until the tomatoes start to burst and release their juices, about 10 minutes. Gently press the tomatoes with a spoon if they don’t burst on their own.
6. Step 6: Stir in the diced zucchini and cook for another 5 minutes.
7. Step 7: Meanwhile, add rigatoni pasta to the boiling water and cook for 9 to 10 minutes, until al dente.
8. Step 8: Drain the pasta, reserving 1/2 cup of pasta cooking water. Immediately add the pasta to the sauce pot and toss well to combine. Add reserved pasta water in small amounts if the sauce needs loosening.
9. Step 9: Stir in the chopped fresh basil. Remove from heat.
10. Step 10: Serve the pasta in bowls, topped with freshly grated Parmesan cheese. Serve immediately.

Tips & Variations

• Use sweet or spicy Italian sausage depending on your preferred heat level.
• If you don’t have white wine, chicken broth works well as a substitute.
• Add a pinch of red pepper flakes for extra heat if desired.
• For a vegetarian option, omit the sausage and add mushrooms or extra zucchini instead.
• Tossing the pasta with some reserved cooking water helps the sauce cling better to the rigatoni.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened. This dish is best enjoyed fresh but keeps well for quick next-day meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other tubular or short pasta shapes like penne, rigatoni, or ziti work well with this sauce.

What if I don’t eat pork sausage?

You can substitute with turkey or chicken sausage, or use a plant-based sausage alternative for a different flavor and dietary preference.

Rigatoni with Sausage, Tomatoes, and Zucchini Recipe

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★★★★★

4.8 from 74 reviews

A hearty and flavorful Rigatoni pasta dish featuring Italian sausage, fresh tomatoes, zucchini, and fragrant basil, all simmered together in a savory tomato sauce. Perfect for a comforting weeknight dinner, this recipe combines tender pasta with a rich sauce enhanced by garlic, onions, and a hint of crushed red pepper flakes.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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

1. Boil the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the rigatoni and cook for 9 to 10 minutes, or until al dente. Drain, reserving 1/2 cup of pasta water.
2. Sauté Onions and Peppers: While the pasta cooks, heat olive oil in a large, wide pot over medium heat until simmering. Add the finely chopped onion and crushed red pepper flakes (if using) and cook, stirring occasionally, until the onion is very soft, about 10 minutes.
3. Cook the Sausage: Add the Italian sausage to the pot. Use a wooden spoon to break it into small pieces. Cook until browned and no pink remains.
4. Add Garlic and Tomato Paste: Stir in minced garlic and cook for 1 minute until fragrant. Then add the tomato paste and mix thoroughly to combine.
5. Simmer Tomatoes and Wine: Add the grape tomatoes and white wine (or chicken broth) to the pot. Season with salt and black pepper. Cook, stirring occasionally, until the tomatoes start to burst and release their juices, about 10 minutes. Press gently with a spoon if needed to help them break down.
6. Add Zucchini: Stir in the diced zucchini and cook for an additional 5 minutes to soften.
7. Combine Pasta and Sauce: Immediately toss the drained pasta into the pot with the sauce. Add reserved pasta water as needed to loosen the sauce and stir well to coat the rigatoni evenly.
8. Finish with Basil and Cheese: Stir in the chopped fresh basil. Remove from heat, serve into bowls, and top with freshly grated Parmesan cheese while still warm.

Notes

• Use mild, sweet, or spicy Italian sausage according to your taste preference.
• White wine adds depth to the sauce, but chicken broth is a great non-alcoholic alternative.
• Reserve pasta water to adjust the sauce consistency if it becomes too thick.
• For a vegetarian version, omit sausage and add more vegetables like mushrooms or bell peppers.
• Do not overcook the pasta; al dente texture is best for this dish.

Keywords: rigatoni, Italian sausage, tomato sauce, zucchini, pasta recipe, Italian dinner, easy weeknight meal