Description

This hearty Rigatoni with Sausage, Tomatoes, and Zucchini combines tender Italian sausage with fresh vegetables and a rich tomato sauce, all tossed with perfectly cooked rigatoni pasta. A comforting and flavorful Italian-inspired dish that is easy to prepare in about 40 minutes, perfect for a family dinner or casual get-together.

Ingredients

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 cheese

Cook Mode Prevent your screen from going dark

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 onions and flakes: 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.
Incorporate tomato paste: Add the tomato concentrate (paste), stir to incorporate, and cook for an additional 2 minutes to intensify the flavor.
Simmer with liquids and tomatoes: 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.
Cook zucchini: Stir in the diced zucchini and cook for about 5 more minutes until the zucchini is tender but not mushy.
Toss pasta with 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

Use either chicken broth or white wine based on your preference for richer or lighter flavor.
Red pepper flakes are optional and can be adjusted according to desired spice level.
Reserving some pasta water helps adjust the sauce consistency perfectly.
Fresh basil adds brightness but can be substituted with parsley if preferred.
Make sure not to overcook zucchini to keep some bite and avoid mushiness.