Easy Sausage Rigatoni (With Tomatoes and Zucchini)

Easy Sausage Rigatoni Recipe (With Tomatoes and Zucchini) strikes the perfect balance between heartiness and freshness. This dish brings together the comforting chew of rigatoni pasta, the savory satisfaction of Italian sausage, and the vibrant burst of ripe tomatoes and zucchini. It’s everything you crave after a long day, yet it remains straightforward enough for weeknight dinners. As someone who adores Italian cuisine, I fell for this recipe the first time I tasted it. It feels like a warm hug on a plate, inviting you to dig right in.

Cooking should be a joyful experience, not a chore, and this easy sausage rigatoni recipe embodies just that. With only a handful of ingredients that you probably have in your kitchen already, you can whip up a crowd-pleasing meal in no time. Trust me, your taste buds will thank you for trying this delicious pasta dish. So, let’s get ready to bring a little Italian flair to your table!

How to Make Easy Sausage Rigatoni Recipe (With Tomatoes and Zucchini)

1. Boil the Pasta: Bring a large pot of salted water to a boil. Once boiling, cook the rigatoni pasta for 9 to 10 minutes until al dente. Remember to check the package instructions for specific cooking times!
2. Sauté the Onions: In a large, wide pot, add 3 tablespoons of olive oil over medium heat. Once hot, sauté the finely chopped onion and crushed red pepper flakes until the onion is soft and slightly caramelized, about 10 minutes.
3. Cook the Sausage: Add 1 lb of Italian sausage into the pot. Use a wooden spoon to break it into small pieces. Cook until the sausage is browned and no longer pink.
4. Add Garlic and Tomato Paste: Stir in the minced garlic and cook for about 1 minute, or until fragrant. Then mix in 3 tablespoons of tomato paste and stir until fully incorporated.
5. Incorporate Tomatoes and Zucchini: Toss in the 2 cups of grape tomatoes and pour in 1 cup of white wine or chicken broth. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for around 10 minutes until the tomatoes start bursting. If they need a little help, gently press them with your spoon. In the last 5 minutes, stir in the diced zucchini.
6. Combine with Pasta: Once the rigatoni is ready, drain it and reserve 1/2 cup of the pasta water. Toss the drained pasta in the pot with the sauce. Mix well, adding a splash of reserved water if necessary to keep everything well-coated. Lastly, fold in the 1/2 cup of chopped fresh basil.
7. Serve: Remove from heat, portion into serving bowls, and top with freshly grated Parmesan cheese. Dig in while it’s warm!

Storing & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the dish for up to 3 months. Just make sure to let it cool completely before transferring to a freezer-safe container. When you’re ready to enjoy it again, reheat on the stovetop over medium-low heat, adding a splash of water if needed to revive the sauce. The flavors may mellow a bit, but a sprinkle of fresh basil can give it a vibrant taste!

This easy sausage rigatoni recipe with tomatoes and zucchini quickly becomes a favorite in many homes. It’s comforting, flavorful, and oh-so-simple, making it an ideal go-to for busy weeknights or lazy weekends alike. The medley of ingredients not only satisfies the palate but also warms the heart.

As you gather around the table, filled with laughter and conversation, know that you can easily customize this dish to fit your family’s needs. Whether you choose to add extra veggies or even switch out the protein, don’t hesitate to get creative in the kitchen. Enjoy every bite!

Recipe FAQs

Easy Sausage Rigatoni (With Tomatoes and Zucchini)

Recipe Author: Grace

This Easy Sausage Rigatoni with Tomatoes and Zucchini is a delightful blend of flavors, featuring hearty pasta, savory sausage, and fresh veggies. Perfect for a quick, satisfying dinner, this dish comes together easily and is sure to impress with its irresistible taste.

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• Prep Time 15 minutes
• Cook Time 25 minutes
• Yield 6 servings 1x

Ingredients

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• 3/4 lb rigatoni pasta
• 3 tablespoons olive oil
• 1 large yellow onion finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1 lb italian sausage
• 5 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 cups grape tomatoes
• 1 cup white wine or chicken broth
• 2 small zucchini diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup fresh basil chopped
• freshly grated parmesan cheese

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Instructions

1. Bring a large pot of salted water to a boil over medium-high heat.
2. In a large, wide pot, heat the olive oil over medium heat. Add the onion and crushed red pepper; cook until the onion is very soft, about 10 minutes.
3. Add the italian sausage to the pot, breaking it into small pieces. Cook until browned and no pink remains.
4. Stir in the minced garlic and cook for 1 minute, until fragrant. Then mix in the tomato paste.
5. Add grape tomatoes and white wine (or chicken broth) to the pot, seasoning with salt and pepper. Cook while stirring occasionally until the tomatoes burst and release their juices, about 10 minutes. Gently press the tomatoes if they don’t burst on their own.
6. Add the diced zucchini and cook for an additional 5 minutes.
7. Meanwhile, cook the rigatoni in boiling water for 9 to 10 minutes, or until al dente. Drain, reserving 1/2 cup of the cooking water.
8. Toss the drained pasta into the sauce, adding reserved pasta water as needed to achieve desired consistency. Stir in the chopped basil before removing from heat.
9. Serve immediately, topped with freshly grated parmesan cheese.

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Notes

Feel free to use any type of italian sausage you prefer: mild, sweet, or spicy.
For a vegetarian option, substitute sausage with a plant-based alternative or additional vegetables.

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Nutrition

• Serving Size: 1 serving
• Calories: 425
• Sugar: 2g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 3g
• Protein: 21g
• Cholesterol: 60mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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