Rigatoni Sausage Tomatoes Zucchini

This rigatoni with sausage, tomatoes, and zucchini is the ultimate easy weeknight meal for when you want something hearty but not heavy. Tender pasta gets tossed in a savory sauce of browned Italian sausage, sweet blistered tomatoes, and just-cooked zucchini, all finished off with a sprinkle of fresh basil and Parmesan. I make this for family gatherings because it satisfies every appetite and brings those rustic Italian flavors straight to the table.

I remember the first time I threw this together, my neighbors ended up staying for dinner because the smell was irresistible. It has since become a go-to whenever we have company or just want something special without the fuss.

Ingredients

• Rigatoni pasta: brings that signature chew and holds onto chunky sauce bits so well Look for bronze-cut pasta for best texture
• Olive oil: smooths out the flavors and helps all the aromatics sizzle A robust extra virgin oil will give the sauce a richer flavor
• Yellow onion: softens down and forms a sweet base Choose onions with tight skin and no mushy spots
• Crushed red pepper flakes: for a mild zing You can skip this if you want a less spicy dish
• Italian sausage: gives the main meaty richness I love mild or sweet for a family crowd but spicy is great for extra kick Check for fresh sausage with a deep pink color
• Garlic: adds depth and classic Italian flair Go for firm bulbs with tight skin for the most punchy flavor
• Tomato paste: intensifies the sauce for extra savory depth Choose double-concentrated for more flavor in less space
• Grape tomatoes: burst and help make the juiciest sauce Choose tomatoes that are glossy and firm
• Zucchini: soaks up all the flavors and adds gentle contrast Go for smaller zucchini as they are less watery and sweeter
• White wine or chicken broth: builds a richer sauce and helps deglaze Dry white wine is perfect but low sodium broth works just as well
• Salt and black pepper: ties everything together Always taste as you go for more control
• Fresh basil: brightens up each serving and gives an unmistakable freshness Select leaves that are perky and bright green
• Freshly grated Parmesan cheese: adds the salty finishing touch Use block cheese for a more robust flavor than pre-grated

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and season generously with salt Once it reaches a full rolling boil add the rigatoni and give it a good stir Cook for just about 9 to 10 minutes until it is still slightly firm or al dente Scoop out half a cup of pasta water before draining the pasta

Cook the Aromatics:

Heat olive oil in a wide deep pot over medium heat and toss in the chopped onion and crushed red pepper Let these cook gently for around 10 minutes Stir often so the onion becomes meltingly soft and golden but not browned This step brings sweetness to the sauce

Brown the Sausage:

Add the Italian sausage directly to the pot breaking it up with a wooden spoon Let it cook without stirring too much for a couple minutes to develop color Keep stirring and breaking it up until all the sausage is crumbled and browned with no pink color left

Sauté the Garlic and Tomato Paste:

Sprinkle in the minced garlic and stir constantly letting it cook just until you smell its fragrance which takes about one minute Next add in the tomato paste and use the back of your spoon to work it into the mixture Cook until its color deepens which should only take a minute or two

Make the Sauce:

Pour in the grape tomatoes white wine or chicken broth salt and pepper Stir everything well and use your spoon to gently press on the tomatoes as they cook Let this all simmer for about 10 minutes so the tomatoes pop and release juices If needed nudge a few tomatoes against the side of the pot to help them burst

Add the Zucchini:

Toss the diced zucchini into the pot and stir it through Cook for about 5 minutes until the zucchini pieces are tender but still bright and not mushy

Combine Pasta and Sauce:

Add the drained rigatoni to the pot with the sausage and vegetables If your sauce is too thick or sticky add a splash of reserved pasta water to loosen it up Use tongs to toss well so everything is coated evenly

Finish and Serve:

Take the pot off the heat Stir in the chopped fresh basil for a fabulous aroma Divide the rigatoni mixture into serving plates and give each one a healthy grate of fresh Parmesan right before serving

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Sometimes I sneak in extra summer veggies like eggplant or bell peppers when I have them on hand The tomatoes are my favorite part because their juices create such a light but tasty sauce and my kids love squashing the tomatoes with their spoons

Storage tips

Let the pasta cool to room temperature before packing it in airtight containers It will keep in the fridge for up to three days To reheat sprinkle a teaspoon of water into your bowl before microwaving to keep it moist

Ingredient substitutions

Try turkey or chicken sausage for a lighter version Gluten free pasta works too For wine free cooking just use chicken broth instead White beans are a great vegetarian swap for sausage

Serving suggestions

A big green salad or garlicky broccoli make great sides Set out extra Parmesan and a bottle of olive oil for drizzling at the table Warm bread is perfect for soaking up the sauce at the end

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Cultural context

This one skillet recipe brings together classic flavors you would find in central Italian family cooking It tastes like something straight out of a trattoria but comes together quick enough for a weeknight I picked up this method from an Italian friend who always said to let the tomatoes burst in the pan for that fresh taste

Recipe FAQs

→ Can I use a different pasta shape?

Yes, any tubular pasta such as penne or ziti works well, but rigatoni's shape holds the sauce perfectly.

→ Is there a substitute for white wine?

Chicken broth is a great non-alcoholic alternative, providing similar depth and moisture to the sauce.

→ Can I make this dish vegetarian?

Replace sausage with your favorite plant-based alternative, and use vegetable broth in place of wine or chicken broth.

→ Why reserve pasta water?

Starchy pasta water helps the sauce cling to the pasta, creating a cohesive, creamy texture in the final dish.

→ How spicy is this meal?

The heat level depends on your sausage and red pepper flakes—choose mild or omit flakes for less spice.

→ Can I add more vegetables?

Absolutely! Try adding spinach, bell peppers, or mushrooms for extra flavor and nutrition.