Description
This Rigatoni with Sausage, Tomatoes, and Zucchini recipe is a hearty and flavorful Italian-inspired pasta dish that combines al dente rigatoni with savory Italian sausage, juicy cherry tomatoes, and tender zucchini. Cooked in a rich tomato and wine broth with fragrant garlic and fresh basil, this dish offers a comforting and well-balanced meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Pasta
- 3/4 pound rigatoni pasta shapes
- Pinch of salt (for pasta water)
Sauce and Vegetables
- 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
To Serve
- Freshly grated parmesan, to serve
Instructions
- Cook the 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 Aromatics: 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 the 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.
- Deglaze and Simmer: 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.
- Add Zucchini: Stir in the diced zucchini and cook for about 5 more minutes until the zucchini is tender but not mushy.
- Combine Pasta and 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
- You can substitute Italian sausage with turkey sausage for a leaner option.
- If you prefer spicier, add more red pepper flakes or use spicy Italian sausage.
- Use white wine for a slightly richer flavor, but chicken broth works well for those avoiding alcohol.
- Reserve pasta water is key to adjusting sauce consistency, so don’t skip it.
- If fresh basil is unavailable, dried basil can be used but add it earlier during simmering for best flavor.
