Rigatoni with Sausage, Tomatoes, and Zucchini Recipe
A hearty and flavorful Italian-inspired dish featuring rigatoni pasta tossed with savory Italian sausage, bursting grape tomatoes, sautéed zucchini, and fresh basil, finished with a sprinkle of Parmesan cheese. This comforting meal comes together in just 40 minutes, perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 3/4 lb rigatoni pasta
Sauce and Vegetables
- 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
- Boil the Pasta: Bring a large pot of salted water to a boil over medium-high heat to prepare for cooking the rigatoni.
- Sauté Onions and Spices: Heat olive oil in a large, wide pot over medium heat until simmering. Add the finely chopped onion and crushed red pepper flakes. Cook and stir 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, cooking until browned with no pink remaining.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for 1 minute until fragrant, then mix in the tomato paste thoroughly.
- Simmer Tomatoes and Wine: Add grape tomatoes and white wine (or chicken broth). Season with salt and black pepper. Cook while stirring occasionally until the tomatoes begin to burst and release their juices, about 10 minutes. Gently press tomatoes with the spoon if needed.
- Cook Zucchini: Stir diced zucchini into the sauce and cook for an additional 5 minutes until tender.
- Cook Rigatoni: While the sauce simmers, add rigatoni pasta to the boiling water and cook for 9 to 10 minutes until al dente. Drain, reserving 1/2 cup of pasta water.
- Combine Pasta and Sauce: Toss the drained rigatoni immediately into the pot with the sausage and vegetable sauce. Stir well to combine, adding reserved pasta water as needed for consistency.
- Finish with Basil and Serve: Stir in the chopped fresh basil. Remove from heat, divide among serving bowls, and top with freshly grated Parmesan cheese. Serve immediately for the best flavor.
Notes
- You can choose mild, sweet, or spicy Italian sausage to tailor the heat level.
- White wine adds depth, but chicken broth is a great non-alcoholic substitute.
- Reserve some pasta water to adjust sauce consistency for a creamier texture.
- For a vegetarian version, substitute sausage with plant-based sausage or mushrooms.
- Freshly grated Parmesan enhances flavor—feel free to add more to taste.
