Rigatoni with Sausage, Tomatoes, and Zucchini Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Zucchini: Stir in the diced zucchini and cook for an additional 5 minutes to soften.
- 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.
- 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
