Description
A hearty and flavorful rigatoni dish featuring Italian sausage, fresh grape tomatoes, and zucchini in a savory tomato-based sauce. This easy-to-make recipe balances tender pasta with a rich, aromatic sauce enhanced by garlic, onion, and fresh basil, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 3/4 lb rigatoni pasta
Meat
- 1 lb Italian sausage
Vegetables & Aromatics
- 2 cups grape tomatoes
- 2 small zucchini
- 5 cloves garlic
- 1 large yellow onion
- 1/2 cup fresh basil, chopped
Liquids & Others
- 3 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3 tablespoons tomato paste
- 1 cup white wine or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Freshly grated Parmesan cheese for garnish
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Drain well and set aside.
- Sauté onions and sausage: In a large skillet, heat the olive oil over medium heat. Add the chopped yellow onion and sauté until soft and translucent, about 5 minutes. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through, about 7-8 minutes.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant and well combined with the sausage and onions.
- Cook vegetables: Add the grape tomatoes and sliced zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to burst and the zucchini softens. Pour in the white wine or chicken broth, stir in the crushed red pepper flakes if using, and season with salt and black pepper. Simmer for another 3-4 minutes to let the flavors meld and the sauce reduce slightly.
- Combine pasta and sauce: Add the cooked rigatoni to the skillet and toss well to coat the pasta evenly with the sausage and vegetable sauce. Adjust the consistency with additional broth if needed.
- Serve: Spoon the pasta onto plates and garnish generously with chopped fresh basil and freshly grated Parmesan cheese. Serve hot for a comforting meal.
Notes
- You can substitute ground turkey or chicken sausage for a leaner option.
- White wine can be replaced with chicken broth to keep the dish non-alcoholic.
- Add crushed red pepper flakes for a spicier kick or omit for a milder flavor.
- For gluten-free, use gluten-free rigatoni pasta.
- Fresh Parmesan cheese enhances flavor but can be omitted or replaced with a vegan cheese alternative for dietary preferences.
