Ingredients
Scale
- 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
Instructions
- Bring a large pot of salted water to a boil over medium-high heat.
- 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.
- Add the italian sausage to the pot, breaking it into small pieces. Cook until browned and no pink remains.
- Stir in the minced garlic and cook for 1 minute, until fragrant. Then mix in the tomato paste.
- 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.
- Add the diced zucchini and cook for an additional 5 minutes.
- 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.
- 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.
- Serve immediately, topped with freshly grated parmesan cheese.
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.
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.