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Rigatoni with Sausage, Tomatoes & Zucchini

Rigatoni with Sausage, Tomatoes & Zucchini
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A hearty and delicious Rigatoni with Sausage, Tomatoes & Zucchini recipe that comes together in under 30 minutes. This colorful one-pot pasta dish combines savory Italian sausage with fresh tomatoes, tender zucchini, and fragrant herbs for a perfect weeknight meal that’s comforting yet fresh and family-friendly.

Ingredients

Scale

Pasta

  • 12 oz rigatoni pasta

Meat

  • 1 lb Italian sausage (casings removed)

Vegetables & Aromatics

  • 2 cups fresh diced tomatoes
  • 1 medium zucchini, diced
  • 3 cloves garlic, minced

Oils & Dairy

  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan cheese (optional)

Seasonings & Herbs

  • 1/4 tsp red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh basil or parsley, chopped

Instructions

  1. Prepare the pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
  2. Cook the sausage: In a large skillet, heat olive oil over medium-high heat. Add the Italian sausage, breaking it into pieces, and cook until browned and cooked through, about 5-7 minutes.
  3. Sauté the vegetables: Add minced garlic and diced zucchini to the skillet with the sausage. Sauté for 3-4 minutes until the zucchini softens slightly but still has a bit of bite.
  4. Add tomatoes and seasoning: Stir in fresh diced tomatoes, salt, pepper, and red pepper flakes. Cook for another 5 minutes, allowing the tomatoes to release their juices and meld with the other ingredients.
  5. Combine pasta and sauce: Add the cooked rigatoni to the skillet and toss everything together, adding reserved pasta water a little at a time to loosen the sauce and help it cling to the rigatoni.
  6. Finish with herbs and cheese: Remove from heat, stir in fresh basil or parsley and a generous sprinkle of Parmesan cheese before serving to add brightness and umami.

Notes

  • Use quality Italian sausage with good seasoning for maximum flavor.
  • Don’t overcook zucchini; keep it slightly firm for added texture.
  • Reserve pasta water to help create a silky sauce that clings well to the pasta.
  • Adjust red pepper flakes gradually to suit your preferred spice level.
  • Stir fresh herbs in at the end for bright, fragrant notes.
  • For vegetarian option, substitute sausage with sautéed mushrooms or plant-based sausage.
  • To make a creamy version, add a splash of heavy cream or cream cheese at the end.
  • Use gluten-free rigatoni or pasta to make this dish gluten free.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Reheat gently with a splash of water or broth to preserve texture and moisture.

Nutrition

Keywords: rigatoni, sausage, tomatoes, zucchini, pasta, quick dinner, weeknight meal, Italian, one-pot dish, family-friendly

Find it online: https://recipesbykaeli.com/rigatoni-with-sausage-tomatoes-zucchini/