Rigatoni with Sausage, Tomatoes, and Zucchini Recipe

If you’re looking for a dinner that’s bursting with bold flavors, hearty textures, and is ready in under an hour, Rigatoni with Sausage, Tomatoes, and Zucchini is the kind of weeknight hero that never disappoints. Juicy Italian sausage, sweet cherry tomatoes, tender zucchini, and al dente rigatoni come together in one bowl for a comforting, crowd-pleasing meal. It’s unfussy, deeply satisfying, and just so easy—this is exactly the recipe to reach for when you need something delicious but don’t want to think twice.

Why You’ll Love This Recipe

• Effortless Cooking, Fantastic Results: Every step is simple. Most of the magic happens in one pan while your pasta boils, so you’re not juggling a dozen pots and pans. Clean-up will be a breeze!
• Weeknight Perfect: You get a real-deal, cozy meal on the table in around 40 minutes—ideal when everyone’s hungry and there’s not a lot of time.
• Flavor Bomb: The combination of savory browned sausage, garlicky onions, bright tomatoes, and fresh basil is unbeatable. Everything mingles together to create a sauce that clings to every ridge of the rigatoni.
• Customizable: Feel free to swap in veggies or tweak the seasonings—you really can’t mess this up.

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Ingredients You’ll Need

Here’s what goes into this irresistible bowlful, plus a tip or two for each ingredient to help you get the most out of your dish:

• Italian Sausage: The main star, bringing protein, flavor, and a little kick. Go spicy or mild depending on your mood.
• Garlic Cloves: Fresh and plentiful for deep, aromatic flavor—don’t skimp.
• Yellow Onion: Adds essential sweetness and savoriness when sautéed; get it nice and soft for the best results.
• Chicken Broth or White Wine: Either works! Broth brings comfort, wine adds elegance. Either way, this deglazes the pan and forms the start of a glossy sauce.
• Rigatoni Pasta: Rigatoni is champion here, with hearty tubes that trap every bit of sauce. Penne or ziti would work too if that’s what you have.
• Zucchini: Diced for tender, juicy bites that make this dish feel a little brighter and healthier.
• Olive Oil: For sautéing and flavor. Go for extra virgin if possible.
• Tomato Concentrate (Paste): Builds a rich, concentrated tomato base.
• Cherry Tomatoes: Bursting with sweetness—when they pop in the sauce, it’s a game-changer.
• Salt: Season to taste, but don’t forget—good pasta needs well-salted water!
• Black Pepper: To round out the flavors.
• Red Pepper Flakes (Optional): For subtle heat; completely optional but so worth adding if you like a bit of a kick.
• Fresh Basil: Chopped and stirred in at the end for fresh aroma and herby flavor.
• Freshly Grated Parmesan: Don’t even consider skipping this. The cheesy topper brings everything together in the best way.

Note: Always reserve a bit of starchy pasta water to adjust your sauce consistency. It’s the not-so-secret trick to glossy, saucy pasta dishes!

Variations

Rigatoni with Sausage, Tomatoes, and Zucchini is as flexible as you need it to be—make it your own!

• Go Veggie: Swap out sausage for sautéed mushrooms or eggplant for a hearty, meatless meal.
• Add More Greens: Baby spinach or kale can be tossed in during the last few minutes for extra veggies.
• Switch Up the Sauce: Prefer a creamier sauce? Add a splash of heavy cream just before serving.
• Try Different Sausage: Chicken or turkey sausage can lighten things up without sacrificing flavor.
• Cheese Swap: Pecorino Romano brings bolder, saltier notes if you want a twist on the parmesan.

How to Make Rigatoni with Sausage, Tomatoes, and Zucchini

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until perfectly al dente. Drain, save about half a cup of that golden pasta water, and keep the noodles warm.

Step 2: Sauté the Aromatics

While the pasta bubbles away, heat olive oil in a big skillet over medium heat. Add your chopped onion (with red pepper flakes if you’re using them) and let them get soft and fragrant—about 10 minutes.

Step 3: Brown the Sausage

Add the sausage, breaking it up into little pieces with a wooden spoon as it cooks. Get it nicely browned; this is where so much of the flavor starts.

Step 4: Build the Sauce

Toss in all that beautiful minced garlic and stir for a couple of minutes. Add the tomato paste, working it into the mixture so it caramelizes a bit—it should smell incredible. Pour in the chicken broth or white wine, along with the cherry tomatoes, salt, and pepper. Stir, scraping up any browned bits from the bottom (that’s flavor!), and let everything simmer together for about 10 minutes.

Step 5: Add Zucchini

Stir in the diced zucchini and cook for 5 more minutes, letting them soften just enough but still hold their shape.

Step 6: Bring it Together

Add your drained rigatoni straight into the pan, tossing everything so the sauce coats every noodle. If the sauce looks thick, add a splash of reserved pasta water until it’s just right. Finish with a handful of fresh basil.

Step 7: Serve

Spoon the pasta into bowls and lavish with plenty of grated parmesan. Serve immediately—this is best when piping hot!

Pro Tips for Making the Recipe

• Use High-Quality Sausage: The richer the flavor of your sausage, the better the entire dish will taste.
• Don’t Overcook the Zucchini: Add them at the end so they stay bright and just-tender.
• Deglaze Like a Pro: When adding wine or broth, scrape the pan well—that’s where those deep, savory flavors hide.
• Reserve Pasta Water: A little starchy water transforms the sauce, making it luscious and coating the pasta perfectly.
• Fresh Basil at the End: Adding herbs at the end keeps their flavor perky and fresh.

How to Serve

This rigatoni is truly a one-bowl wonder, but if you want to round out the meal, try:

• A crisp green salad with a zingy vinaigrette—perfect for balancing the rich sauce.
• Garlic bread or a warm, crusty baguette to mop up every last bit of sauce.
• Pair with a glass of Italian red wine if you’re in the mood to elevate dinner even further.

Tip: For a beautiful presentation, finish with more fresh basil and a dusting of parmesan right at the table.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully. Store them in an airtight container in the fridge for up to 3 days.

Freezing

This recipe freezes well. Pack cooled pasta and sauce into freezer-safe containers. Freeze for up to 2 months for a quick reheat meal.

Reheating

Reheat gently on the stovetop with a splash of water or broth to loosen the sauce—just until warmed through. Or microwave in short bursts, stirring between each.

Note: If making ahead, cook pasta a touch less so it doesn’t over-soften when reheated.

FAQs

Can I use a different type of pasta?
Absolutely! Penne, ziti, or even fusilli work great—just aim for a sturdy shape that can stand up to the chunky sauce.

Is it okay to use jarred tomato sauce instead of tomato concentrate and cherry tomatoes?
Definitely, in a pinch. You’ll miss some of the fresh tomato pops but it’s still delicious. Go for a high-quality jarred sauce for the best results.

What if I don’t have fresh basil?
No worries! Try parsley, a sprinkle of dried Italian herbs, or even a little fresh oregano instead.

How can I make this less spicy for kids?
Just leave out the red pepper flakes and opt for mild Italian sausage. The flavor will still be delicious and everyone at the table can enjoy.

Final Thoughts

Rigatoni with Sausage, Tomatoes, and Zucchini is proof that you don’t need fancy techniques or expensive ingredients to make a knockout dinner on a weeknight. It’s hearty, bursting with comfort, and absolutely full of flavor. Give this recipe a try next time you need something quick, cozy, and guaranteed to impress. Enjoy every bite, and don’t be afraid to put your own spin on it—happy cooking!

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