Nothing beats a comforting bowl of pasta after a busy day, and this rigatoni with sausage, tomatoes, and zucchini hits every note. It’s a quick, satisfying meal you can whip up on a weeknight that feels special but requires minimal effort.
The combination of savory sausage, fresh tomatoes, and tender zucchini makes this dish a crowd-pleaser. Once you try this recipe, rigatoni with sausage will be one of your go-to meals for busy nights and casual dinners alike.
Why You’ll Love This Recipe
- Easy and quick to prepare, perfect for weeknight dinners.
- Balanced flavors with savory sausage and fresh vegetables.
- Uses common pantry and fridge ingredients you probably have on hand.
- Hearty enough to satisfy but still light with fresh zucchini.
- Flexible – add your favorite herbs or extra veggies to customize.
Ingredients
Gather these simple ingredients to create this delicious rigatoni with sausage, tomatoes, and zucchini.
- 12 ounces rigatoni pasta
- 1 pound Italian sausage (mild or spicy, casing removed)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium zucchini, diced (about 1 1/2 cups)
- 1 pint cherry tomatoes, halved
- 1/2 cup chicken broth
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: Approximately 520 per serving
How to Make Rigatoni with Sausage, Tomatoes, and Zucchini – Baker by Nature
- Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente, about 11 minutes. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a spoon, and cook 6-8 minutes until browned and cooked through.
- Add the minced garlic to the sausage and sauté for 30 seconds until fragrant. Stir in the diced zucchini and cook until just tender, about 4 minutes.
- Add the halved cherry tomatoes, chicken broth, and red pepper flakes if using. Simmer for 5 minutes until tomatoes soften and a light sauce forms. Season with salt and pepper to taste.
- Toss the cooked rigatoni into the skillet with the sausage mixture. Add the chopped basil and grated Parmesan cheese, stirring until everything is well combined and heated through.
- Serve immediately with extra Parmesan and fresh basil on top for garnish.
Tips for the Best Results
- Use fresh Italian sausage for the best flavor and texture.
- Don’t overcook the zucchini; you want it tender but still slightly firm.
- Reserve a little pasta water to loosen the sauce if needed.
- Feel free to swap cherry tomatoes with canned diced tomatoes in a pinch.
- Finish with a drizzle of good-quality olive oil for extra richness.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or water to keep the pasta from drying out.
This dish also freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different type of pasta?
Yes! While rigatoni works great because its ridges hold the sauce well, you can substitute penne, rigatoncini, or even fusilli.
What if I don’t eat pork sausage?
You can use turkey or chicken sausage instead. Just adjust cooking times to ensure it’s fully cooked and keep the seasoning balanced.
Can I make this recipe vegetarian?
To make it vegetarian, omit the sausage and add mushrooms or plant-based sausage substitutes for a similar texture and flavor.
How spicy is this dish?
The red pepper flakes are optional and add mild heat. You can adjust or omit them based on your spice preference.
