Description
This Rigatoni with Sausage, Tomatoes, and Zucchini recipe is a flavorful and hearty Italian-inspired pasta dish perfect for a weeknight dinner. It features al dente rigatoni pasta tossed with a savory sausage and tomato sauce, accented by fresh zucchini and fragrant basil, then finished with a generous sprinkle of freshly grated parmesan cheese.
Ingredients
Scale
Pasta
- 3/4 pound rigatoni pasta shapes
- Pinch of salt (for pasta water)
Sauce and Vegetables
- 3 tablespoons olive oil
- 1 chopped yellow onion
- 1/4 teaspoon red pepper flakes, optional
- 1 pound Italian sausage
- 5 minced garlic cloves
- 3 tablespoons tomato concentrate (paste)
- 1 cup chicken broth or white wine
- 2 cups cherry tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 diced small zucchini
- Handful of chopped fresh basil
To Serve
- Freshly grated parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add a pinch of salt and the rigatoni pasta. Cook according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and keep the pasta warm.
- Sauté Aromatics: While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the chopped onion and red pepper flakes (if using), and sauté for about 10 minutes, until the onion becomes translucent and aromatic.
- Brown the Sausage: Add the Italian sausage to the pan. Cook, breaking it up with a wooden spoon, until browned and cooked through.
- Add Garlic: Stir in the minced garlic and cook for about 2 minutes until fragrant, being careful not to burn it.
- Add Tomato Paste: Add the tomato concentrate (paste), stir to incorporate, and cook for an additional 2 minutes to intensify the flavor.
- Deglaze and Simmer: Pour in the chicken broth or white wine, add the cherry tomatoes, salt, and black pepper. Simmer for 10 minutes, scraping up any browned bits from the bottom of the pan for extra flavor.
- Add Zucchini: Stir in the diced zucchini and cook for about 5 more minutes until the zucchini is tender but not mushy.
- Combine Pasta and Sauce: Add the drained rigatoni to the pan with the sausage and vegetable mixture. Toss everything together, adding some reserved pasta water if needed for a silkier sauce.
- Finish and Serve: Stir in the chopped fresh basil. Plate the pasta and top with freshly grated parmesan cheese. Serve immediately.
Notes
- Reserve some pasta water to adjust sauce consistency if needed.
- Red pepper flakes are optional and can be omitted for less heat.
- Use chicken broth for richer flavor or white wine for a slightly tangy note.
- Fresh basil can be substituted with dried basil, added earlier in the cooking process.
- For a vegetarian option, substitute Italian sausage with plant-based sausage.
