If you’re searching for a dish that perfectly balances hearty flavors with fresh, vibrant ingredients, then you’ve hit the jackpot with this Rigatoni with Sausage, Cherry Tomatoes, and Zucchini Recipe. It’s a comforting yet light meal that brings together savory Italian sausage, juicy cherry tomatoes, and tender zucchini all tossed in rigatoni pasta, creating a symphony of textures and tastes that feels like a home-cooked celebration in every bite.

Rigatoni with Sausage, Cherry Tomatoes, and Zucchini Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple but essential—the olive oil brings a silky richness, the Italian sausage offers a robust savoriness, and fresh vegetables like cherry tomatoes and zucchini add color and brightness to the dish.

3/4 pound rigatoni pasta: The ridged tubes are perfect for holding onto the sauce in every bite.
Pinch of salt: Enhances the pasta’s flavor when added to boiling water.
3 tablespoons olive oil: Adds a fruity, smooth base for sautéing and flavor.
1 chopped yellow onion: Provides a sweet and aromatic foundation.
1/4 teaspoon red pepper flakes (optional): Adds a subtle kick if you love a touch of heat.
1 pound Italian sausage: Brings bold and savory depth to the sauce.
5 minced garlic cloves: Infuses the dish with a garlicky warmth without overpowering.
3 tablespoons tomato concentrate (paste): Thickens the sauce and boosts the tomato flavor intensity.
1 cup chicken broth or white wine: Deglazes the pan, adding complexity and helping create the sauce.
2 cups cherry tomatoes: Burst with sweet, juicy freshness that contrasts wonderfully with the sausage.
1 teaspoon salt: Balances and enhances all the flavors.
1/2 teaspoon black pepper: Adds a gentle spice and aroma.
2 diced small zucchini: Adds a tender texture and milder vegetable flavor.
Handful of chopped fresh basil: Offers a bright, herbaceous pop just before serving.
Freshly grated parmesan, to serve: Melts over the top for salty, nutty indulgence.

How to Make Rigatoni with Sausage, Cherry Tomatoes, and Zucchini Recipe

Step 1: Cook the Rigatoni Pasta

Bring a large pot of salted water to a rolling boil and cook the rigatoni until it’s perfectly al dente—meaning it should have a slight bite to it, never mushy. Be sure to reserve about half a cup of the pasta cooking water before draining, as this starchy liquid will help you create a smooth sauce later on.

Step 2: Sauté Onion and Red Pepper Flakes

While your pasta is boiling, warm the olive oil in a wide skillet over medium heat. Toss in the chopped yellow onion and red pepper flakes if you’re using them. Let them cook slowly until the onion is translucent and fragrant—this slow softening releases the sweetness and layers of flavor foundational to this dish.

Step 3: Brown the Italian Sausage

Add the Italian sausage to the skillet, breaking it up with a wooden spoon as it cooks. Browning the sausage adds those irresistible caramelized edges and a rich meaty depth that meld beautifully with the veggies and pasta later on.

Step 4: Introduce the Garlic

Stir in the minced garlic and sauté for just a couple of minutes. Garlic can burn quickly, so keep an eye and keep the heat moderate to ensure it releases that savory scent without turning bitter.

Step 5: Add Tomato Concentrate

Mix in the tomato paste and cook it out for a few minutes. This step intensifies the tomato flavor and gives the sauce a glorious deep redness that enhances both taste and presentation.

Step 6: Simmer with Broth, Cherry Tomatoes, and Seasonings

Pour in the chicken broth or white wine to deglaze the pan, scraping up any browned bits at the bottom—these bits are packed with flavor. Add the fresh cherry tomatoes along with salt and black pepper, then let everything simmer gently for about ten minutes until the tomatoes soften and create a luscious sauce base.

Step 7: Cook the Zucchini

Stir in the diced zucchini and cook for a few more minutes until tender, but still firm enough to bring a splash of fresh texture and mild earthiness to the dish.

Step 8: Combine Pasta and Sauce

Add the cooked rigatoni into the skillet and toss everything together. If the sauce feels too thick, stir in some of the reserved pasta water to reach a luscious, silky consistency that clings delightfully to every rigatoni piece.

Step 9: Finish with Fresh Basil and Parmesan

Toss in the chopped fresh basil for a fragrant herbaceous finish, then plate your pasta and shower it generously with freshly grated parmesan cheese. Serve immediately for the best flavor experience.

How to Serve Rigatoni with Sausage, Cherry Tomatoes, and Zucchini Recipe

Garnishes

Sprinkle extra freshly grated parmesan or even a few shards of Pecorino Romano for an elevated, cheesy punch. A light drizzle of good-quality olive oil or a few fresh basil leaves on top can also add that finishing touch of elegance and aroma.

Side Dishes

This robust pasta pairs beautifully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or a rustic loaf of crusty Italian bread also works wonders to mop up every last bit of the delicious sauce.

Creative Ways to Present

Serve this Rigatoni with Sausage, Cherry Tomatoes, and Zucchini Recipe family-style in a wide, beautiful ceramic dish to encourage scooping and sharing. Or individually plate portions with a sprinkle of toasted pine nuts for added texture and a pop of surprise.

Make Ahead and Storage

Storing Leftovers

Leftover pasta keeps well in an airtight container in the refrigerator for up to three days. The rigatoni will continue to soak up the sauce, becoming even more flavorful, so it’s perfect for next-day meals or quick lunches.

Freezing

While freezing this pasta is possible, it may slightly change the texture of the zucchini. If you plan to freeze, consider storing the pasta and sauce separately, and add fresh zucchini when reheating for the best results.

Reheating

Reheat leftovers gently on the stove over low heat, stirring in a splash of water or broth to loosen the sauce and avoid drying out. Alternatively, the microwave works well but cover the dish to keep moisture locked in.

FAQs

Can I make this dish vegetarian?

Absolutely! Swap out the Italian sausage for plant-based sausage or hearty mushrooms to maintain the dish’s meaty texture and flavor, while still enjoying the fresh tomatoes and zucchini.

What type of Italian sausage is best?

Sweet or mild Italian sausage works beautifully here, but if you prefer some heat, spicy sausage adds a wonderful kick that complements the red pepper flakes.

Can I use other pasta shapes instead of rigatoni?

Sure! Tubular or ridged pastas like penne or cavatappi also work well since they hold the sauce nicely, but rigatoni is ideal for its size and shape.

How can I make the sauce creamier?

Add a splash of heavy cream or a dollop of mascarpone cheese during the final toss for a luxurious, creamy twist on this classic.

Is it okay to substitute chicken broth with vegetable broth?

Yes, vegetable broth is a great alternative and keeps the flavors lighter while staying vegetarian-friendly if you’re skipping the sausage.

Final Thoughts

This Rigatoni with Sausage, Cherry Tomatoes, and Zucchini Recipe is truly one of those kitchen treasures you’ll find yourself craving again and again. It’s straightforward, packed with wholesome ingredients, and delivers that irresistible balance of comfort and freshness. Give it a try, and I promise it’ll quickly become a favored go-to for weeknights or impressing guests alike!