Description
This Rigatoni with Sausage, Tomatoes, and Zucchini is a comforting and flavorful Italian-inspired pasta dish. Featuring tender rigatoni pasta tossed with savory Italian sausage, sweet cherry tomatoes, and fresh zucchini, all simmered in a rich tomato paste and broth sauce. Finished with fresh basil and grated parmesan for a perfect weeknight dinner or casual get-together meal.
Ingredients
Scale
Pasta
- 3/4 pound rigatoni pasta shapes
- Pinch of salt (for pasta water)
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
- 2 diced small zucchini
- Handful of chopped fresh basil
Toppings
- Freshly grated parmesan, to serve
Instructions
- Cook 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 Onions: 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 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.
- Simmer Sauce: 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.
- Cook Zucchini: Stir in the diced zucchini and cook for about 5 more minutes until the zucchini is tender but not mushy.
- Toss Pasta with 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
- Use chicken broth for a milder flavor or white wine for a more robust taste.
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
- For less spice, omit the red pepper flakes.
- Choose a good quality Italian sausage for best flavor.
- Fresh basil adds a bright finish but can be substituted with dried basil in a pinch.
