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Rigatoni with Sausage, Tomatoes, and Zucchini Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Halal

Description

This hearty Rigatoni with Sausage, Tomatoes, and Zucchini is a flavorful Italian-inspired pasta dish featuring juicy Italian sausage, fresh zucchini, cherry tomatoes, and robust aromatics all brought together with rigatoni pasta and a sprinkle of fresh basil and parmesan. It’s an easy yet satisfying meal perfect for weeknight dinners or casual gatherings.

Ingredients

Units Scale

For the Pasta

  • 3/4 pound rigatoni pasta shapes
  • Pinch of salt (for pasta water)

For the Sauce

  • 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

Add-ins and Finishing

  • 2 diced small zucchini
  • Handful of chopped fresh basil
  • Freshly grated parmesan, to serve

Instructions

  1. 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.
  2. 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.
  3. Brown the Sausage: Add the Italian sausage to the pan. Cook, breaking it up with a wooden spoon, until browned and cooked through.
  4. Add Garlic: Stir in the minced garlic and cook for about 2 minutes until fragrant, being careful not to burn it.
  5. Add Tomato Paste: Add the tomato concentrate (paste), stir to incorporate, and cook for an additional 2 minutes to intensify the flavor.
  6. 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.
  7. Add Zucchini: Stir in the diced zucchini and cook for about 5 more minutes until the zucchini is tender but not mushy.
  8. 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.
  9. Finish and Serve: Stir in the chopped fresh basil. Plate the pasta and top with freshly grated parmesan cheese. Serve immediately.

Notes

  • You can substitute Italian sausage with turkey or chicken sausage for a lighter version.
  • Use a dry white wine for a deeper flavor, or stick to chicken broth for a milder taste.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.
  • Add extra vegetables like bell peppers or mushrooms for added nutrition.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 545
  • Sugar: 6g
  • Sodium: 950mg
  • Fat: 28g
  • Saturated Fat: 8g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 55mg

Find it online: https://emilyquickdinners.com/rigatoni-with-sausage-tomatoes-and-zucchini-recipe/