Rigatoni with Sausage, Tomatoes, and Zucchini

Made with Italian sausage, tomatoes, and fresh zucchini, this flavorful rigatoni
pasta recipe is a crowd-pleaser! We love using rigatoni pasta because the
tubular pasta catches the tomato sauce, onions, and garlic. But use another
tubular shape – or pasta shape you want. This is the perfect pasta recipe when
you’re craving healthy-ish comfort food but don't want one of those heavy baked
pasta dishes.

Servings: 6 servings

Author:

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Course:

Dinner

Cuisine:

Italian

Keywords:

Pasta italian sausage Italian Food pasta recipe Rigatoni

Instructions

1 Bring a large pot of salted water to a boil over medium-high heat.
2 Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the
onion and crushed red pepper and cook until the onion is very soft, about 10
minutes. Add in the sausage and, using a wooden spoon, break it into small
pieces. Cook until sausage is brown and no pink color remains.
3 Add in the garlic and cook for 1 minute, or until fragrant. Stir in the tomato
paste.
4 Add in the tomatoes and wine (or stock) and season with salt and pepper. Cook,
stirring occasionally, until the tomatoes begin to burst and give off their
juices, about 10 minutes. Use a wooden spoon to gently press the tomatoes if
they’re not bursting on their own. Stir in the zucchini and cook for 5 minutes.
5 In the meantime, add the rigatoni into the boiling water and cook for 9 to 10
minutes, or until al dente.
6 Drain the pasta, reserving a 1/2 cup of the pasta water. Toss the pasta
immediately into the pot with the sauce and stir well to combine. Add in some of
the reserved cooking water, if needed. Finally, stir in the basil.
7 Remove from heat and divide among serving bowls. Top with cheese and serve at
once!

Rigatoni with Sausage, Tomatoes, and Zucchini

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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