Bowl of rigatoni with sausage, tomatoes, and zucchini garnished with fresh basil and Parmesan

Nothing beats a comforting bowl of pasta after a long day, and this rigatoni with sausage, tomatoes, and zucchini recipe is just that. With hearty Italian sausage, fresh summer vegetables, and a simple tomato sauce, this dish is both satisfying and full of vibrant flavors.

Bowl of rigatoni with sausage, tomatoes, and zucchini garnished with fresh basil and Parmesan this Recipe
Rigatoni with Sausage, Tomatoes, and Zucchini Recipe 3 Enjoy a savory rigatoni with sausage, tomatoes, and zucchini for a quick, satisfying meal packed with fresh flavors.

Whether you’re cooking for family or meal prepping for the week, you’ll find this recipe easy to follow and quick to come together. Let’s dive into why rigatoni with sausage is the perfect dish to add to your dinner rotation.

Why You’ll Love This Recipe

  • Hearty combination of Italian sausage and fresh vegetables for balanced flavor.
  • Simple stovetop cooking that’s perfect for weeknight dinners.
  • Uses fresh zucchini and tomatoes, making it ideal for summer.
  • Comforting rigatoni pasta holds sauce perfectly with its ridges.
  • Ready in under 45 minutes for a fast, filling meal.

Ingredients

Gather these fresh and pantry staples to make this delicious rigatoni with sausage, tomatoes, and zucchini. The ingredients are straightforward and easy to find.

  • 12 ounces rigatoni pasta
  • 1 pound Italian sausage (mild or spicy, casings removed)
  • 2 tablespoons olive oil
  • 3 medium zucchinis, diced (about 3 cups)
  • 4 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1/2 cup chicken broth
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon dried oregano
  • 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: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Calories: Approximately 550 per serving

How to Make Rigatoni with Sausage, Tomatoes, and Zucchini – Baker by Nature

  1. Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente, usually about 11 minutes. Drain and set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes.
  3. Add the diced zucchini to the skillet with the sausage. Sauté for 5 minutes until tender but still slightly crisp, stirring occasionally.
  4. Stir in the minced garlic, red pepper flakes (if using), and dried oregano. Cook for 1 minute until fragrant.
  5. Add the drained diced tomatoes and chicken broth. Stir well, then reduce heat and simmer for 5-7 minutes, allowing flavors to meld and sauce to thicken slightly.
  6. Season the sauce generously with salt and black pepper. Stir in chopped fresh basil and grated Parmesan cheese until melted and combined.
  7. Toss the cooked rigatoni into the sausage and vegetable sauce, coating the pasta evenly. Cook for 1-2 minutes to heat through and marry all flavors.
  8. Serve hot, garnished with extra Parmesan and fresh basil if desired.

Tips for the Best Results

  • Use fresh zucchini that is firm and unblemished for the best texture.
  • Drain the canned tomatoes well to avoid a watery sauce.
  • Be careful not to overcook the pasta; al dente rigatoni holds the sauce better.
  • For extra flavor, add a splash of white wine to the sauce after garlic.
  • Swap Italian sausage for ground turkey for a leaner option.

Storage and Reheating

Store leftover rigatoni with sausage, tomatoes, and zucchini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce.

This dish also freezes well. Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge and warm on the stovetop before serving.

Frequently Asked Questions

Can I use other types of pasta instead of rigatoni?

Yes, any pasta with ridges or tubes, like penne or ziti, works well. These shapes help hold the chunky sausage and vegetable sauce nicely.

Is it possible to make this recipe vegetarian?

Absolutely! Substitute the sausage with plant-based sausage or sautéed mushrooms and add extra veggies for a satisfying vegetarian version.

How spicy is this dish?

The recipe is mildly spicy with optional red pepper flakes. You can adjust the amount or omit them if you prefer less heat.

Can I prepare this recipe ahead of time?

Yes, you can cook the sauce a day ahead and refrigerate it. When ready, cook the pasta fresh and combine before serving for best texture.

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