Description
This flavorful Rigatoni with Sausage, Tomatoes, and Zucchini is a comforting Italian-inspired main course, featuring hearty pasta, juicy sausage, fresh vegetables, and aromatic basil, finished with a sprinkle of parmesan. Perfect for a family dinner or entertaining guests, it delivers robust flavor in every bite with minimal fuss.
Ingredients
Units
Scale
Pasta
- 3/4 pound rigatoni pasta shapes
- Pinch of salt (for pasta water)
Main Ingredients
- 1 pound Italian sausage
- 5 minced garlic cloves
- 1 chopped yellow onion
- 2 diced small zucchini
- 2 cups cherry tomatoes
- Handful of chopped fresh basil
- Freshly grated parmesan, to serve
Sauce
- 3 tablespoons olive oil
- 3 tablespoons tomato concentrate (tomato paste)
- 1 cup chicken broth or white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add a pinch of salt and rigatoni pasta, and cook according to the package instructions. Once done, drain the pasta, reserving 1/2 cup of the pasta water for later, and keep the pasta warm.
- Prepare the Sauce Base: While the pasta is cooking, heat olive oil in a separate large pan over medium heat. Add the chopped yellow onion (and red pepper flakes if using), sautéing for about 10 minutes until the onion is soft and fragrant.
- Add and Brown the Sausage: Crumble the Italian sausage into the pan. Cook for several minutes, breaking it up with a wooden spoon, until well-browned and no longer pink.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for 2 minutes until aromatic. Add the tomato concentrate, stirring well, and allow it to cook for another 2 minutes to deepen the flavor.
- Deglaze and Simmer: Pour in the chicken broth or white wine, scrape up any browned bits from the bottom of the pan, then add the cherry tomatoes, salt, and black pepper. Simmer for 10 minutes, allowing the flavors to meld.
- Add Zucchini: Stir in the diced zucchini, and cook for another 5 minutes until just tender but still bright and fresh.
- Combine with Pasta: Add the drained rigatoni to the sauce, tossing everything together. If the sauce seems dry, add a splash of the reserved pasta water to reach your desired consistency.
- Finish and Serve: Stir in the chopped fresh basil. Serve immediately, topped with plenty of freshly grated parmesan cheese.
Notes
- You can use either spicy or sweet Italian sausage, depending on your preference.
- White wine adds depth, but chicken broth is a great alcohol-free alternative.
- Don’t skip reserving pasta water, it helps the sauce cling to the pasta and creates a silky consistency.
- The red pepper flakes will add heat; leave them out for a milder dish.
- Leftovers store well and can be reheated the next day.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 7g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 50mg
