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Rigatoni with Sausage, Tomatoes & Zucchini

Rigatoni with Sausage, Tomatoes & Zucchini
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A hearty and flavorful Rigatoni with Sausage, Tomatoes & Zucchini recipe that’s quick and easy to prepare. Combining savory Italian sausage with fresh zucchini and juicy tomatoes, this pasta dish balances protein, vegetables, and carbs in a comforting meal perfect for weeknight dinners or impressing guests with minimal effort.

Ingredients

Pasta and Protein

  • Rigatoni pasta (amount as per package instructions, about 12 oz)
  • Italian sausage (about 1 lb, casing removed)

Vegetables and Aromatics

  • Fresh zucchini (1 medium, chopped)
  • Cherry or Roma tomatoes (1 to 1.5 cups, halved or chopped)
  • Onion (1 small, diced)
  • Garlic (2-3 cloves, minced)

Seasonings and Garnishes

  • Olive oil (2 tablespoons)
  • Crushed red pepper flakes (optional, ¼ to ½ teaspoon)
  • Fresh basil or parsley (a handful, chopped)
  • Parmesan cheese (for grating on top, about ¼ cup)
  • Salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Cook the Rigatoni: Bring a large pot of salted water to a boil and add the rigatoni. Cook according to package instructions until al dente, usually 10-12 minutes. Drain the pasta, reserving about a cup of the pasta water, and set aside.
  2. Brown the Sausage: While the pasta cooks, heat olive oil in a large skillet over medium heat. Remove the sausage from its casing and crumble into the pan. Cook, stirring occasionally, until browned and fully cooked through, about 5-7 minutes.
  3. Sauté Vegetables: Add diced onions and minced garlic to the browned sausage. Cook until softened and fragrant. Stir in chopped zucchini and cook for 3-4 minutes until slightly tender but still crisp. Add the tomatoes and cook until they begin to break down and release their juices.
  4. Combine and Simmer: Add the cooked rigatoni to the skillet with the sausage and vegetables. Mix thoroughly. Add reserved pasta water as needed to create a light sauce that coats the pasta. Season generously with salt, black pepper, and crushed red pepper flakes if using. Let everything cook together for 2-3 minutes to meld flavors.
  5. Finish and Serve: Remove from heat and stir in chopped fresh basil or parsley. Serve hot, topped with a generous sprinkle of freshly grated Parmesan cheese.

Notes

  • Use quality Italian sausage for the best flavor; choose sweet or spicy based on preference.
  • Avoid overcooking zucchini to keep a pleasant tender-crisp texture and vibrant color.
  • Reserve some pasta water to loosen the sauce and help it cling to the rigatoni.
  • Fresh herbs added at the end brighten and enhance the dish’s flavor.
  • Serve immediately for best taste and texture.

Nutrition

Keywords: Rigatoni, sausage, zucchini, tomatoes, Italian sausage, pasta dinner, quick dinner, weeknight meal, gluten-free option

Find it online: https://dailydishez.com/rigatoni-with-sausage-tomatoes-zucchini/