Rigatoni with Sausage, Tomatoes, and Zucchini Recipe

There’s something undeniably wonderful about a big, hearty bowl of pasta on a weeknight—especially when it’s as full of vibrant flavors as this Rigatoni with Sausage, Tomatoes, and Zucchini. This recipe feels like comfort food that secretly comes together in a flash, thanks to a few clever shortcuts and easy-to-love ingredients. The savory Italian sausage mingles beautifully with sweet cherry tomatoes, tender zucchini, and aromatic basil, all twirled together with sturdy rigatoni in a glossy, flavor-packed sauce. If you need a meal that delivers both comfort and excitement on even your busiest evenings, this has your name written all over it.

Ingredients You’ll Need

When making this dish, grabbing these ingredients is the only prep you’ll need before turning out a meal full of personality and taste:

• Italian Sausage: For deep, meaty flavor and subtle spice—mild or spicy, your preference.
• Garlic: Minced fresh for a rich, aromatic base—never skip the garlic!
• Yellow Onion: Adds sweetness and depth, softening beautifully as it cooks.
• Chicken Broth or White Wine: Deglazes the pan and builds a sauce with a savory punch. White wine adds brightness.
• Rigatoni Pasta: The sturdy shape is perfect for catching chunks of sausage and vegetables—use other short pasta if needed.
• Zucchini: Diced for quick, tender cooking and a burst of fresh green.
• Olive Oil: For sautéing, blending flavors, and adding richness.
• Tomato Concentrate: Intensifies the tomato flavor and helps create a luscious sauce.
• Cherry Tomatoes: Pop with sweetness as they burst and cook down—they’re what makes each bite juicy and vibrant.
• Salt and Black Pepper: Fundamental for bringing out the best in every ingredient.
• Red Pepper Flakes (Optional): For subtle background heat, add as much or as little as you like.
• Fresh Basil: Stir it in at the end for that herby, classic Italian aroma.
• Freshly Grated Parmesan: Salty, nutty, and melty—it ties everything together as a finishing touch.

Tip: Don’t be shy with the basil or parmesan. Both lift this dish from “tasty” to “utterly irresistible.”

Variations

If you love to mix it up or need to work with what you have, try one of these fun tweaks:

• Make it Creamy: Stir in a splash of heavy cream or a dollop of ricotta at the end for a richer, silkier sauce.
• Add More Veggies: Toss in spinach, bell peppers, or even shredded carrots—this is a perfect clean-out-the-fridge recipe.
• Go Dairy-Free: Simply skip the parmesan or sub with a vegan alternative. The dish still shines thanks to all those beautiful veggies and sausage.
• Try Another Protein: Chicken sausage or even ground turkey work well if you’re seeking something lighter. Vegan sausage can hold its own, too!
• Gluten-Free Friendly: Use your favorite gluten-free pasta; the hearty sauce means any noodle will soak up the bold flavors.

How to Make Rigatoni with Sausage, Tomatoes, and Zucchini

Step 1: Cook the Rigatoni

Bring a generous pot of salted water to a boil and add your rigatoni. Cook it according to the package instructions until al dente. Reserve about half a cup of the cooking water before draining—this step is the secret to a silky-smooth sauce.

Step 2: Build the Flavor Base

While the pasta bubbles away, heat olive oil in a large skillet over medium heat. Sauté chopped onion for about 10 minutes, letting it soften and develop sweetness. If you love a little kick, add in red pepper flakes with the onion.

Step 3: Brown the Sausage

Add the Italian sausage to the pan, breaking it up with a wooden spoon as it browns. Cook until it’s no longer pink and deliciously crisp at the edges.

Step 4: Toast the Garlic and Tomato Paste

Stir in the minced garlic and cook briefly, just until fragrant (no burnt garlic here!). Add the tomato concentrate, stir, and let it toast for about two minutes—this unlocks big tomato flavor.

Step 5: Simmer with Tomatoes and Zucchini

Pour in the chicken broth (or wine), add cherry tomatoes, salt, and pepper. Scrape the bottom of the pan to capture those golden, caramelized bits. Let everything cook for about 10 minutes—the tomatoes will soften and the sauce will start smelling irresistible. Stir in the zucchini and let it cook until just tender, about 5 minutes.

Step 6: Bring It All Together

Add the drained pasta directly into the skillet. Toss to coat everything well, splashing in a bit of reserved pasta water if the sauce needs to loosen up. Finally, shower the whole pan with chopped basil and give it all one last toss.

Step 7: Finish and Serve

Spoon the pasta into bowls and sprinkle generously with freshly grated parmesan. Dig in while it’s piping hot!

How to Serve

This rigatoni is truly a star all on its own, but it’s also incredibly versatile at the dinner table.

• Serve in Big Bowls: Generously spooned out and topped with extra basil and parmesan.
• Pair with: A simple green salad tossed with lemony vinaigrette or a plate of garlicky roasted vegetables.
• Add Crunch: Warm, crusty bread is perfect for mopping up every last bit of that glossy, tomato-rich sauce.
• Wine Lovers: A glass of robust Chianti or Pinot Grigio makes an unbeatable pairing, boosting the dish’s Italian flair.

Make Ahead and Storage

Storing Leftovers

Let the pasta cool to room temperature, then store it in an airtight container in the refrigerator. It will stay fresh and flavorful for up to three days.

Freezing

Rigatoni with sausage and veggies freezes surprisingly well. Cool completely and transfer to a freezer-safe container. Freeze for up to two months.

Reheating

To reheat, gently warm on the stove with a splash of water or broth until heated through. In a hurry? The microwave works too—just cover so the pasta doesn’t dry out.

Tip: If you know you’ll be making this ahead, cook the pasta just slightly under so it won’t become too soft when reheated.

FAQs

Final Thoughts

This Rigatoni with Sausage, Tomatoes, and Zucchini is everything you need in a weeknight dinner—hearty, full of character, and ready in under an hour. The flavors come together in that magical way only Italian-inspired recipes can, and it’s a perfect base for improvising with whatever you have on hand. Don’t hesitate to toss it together on your busiest nights or dress it up for a special family dinner. Give it a try and enjoy every saucy, savory, soul-satisfying bite!

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