Rigatoni with Sausage, Tomatoes, and Zucchini

This Rigatoni with Sausage, Tomatoes, and Zucchini recipe combines hearty Italian sausage with fresh vegetables in a rich, flavorful tomato sauce. The dish features tender rigatoni pasta, succulent sausage, juicy grape tomatoes, and crisp zucchini, all simmered together in a savory sauce made with white wine, garlic, and a blend of seasonings. This easy-to-make, one-pot pasta recipe is perfect for a family dinner or a weeknight meal. With fresh basil and grated Parmesan cheese, this meal offers a balanced mix of protein, veggies, and carbs, making it a delicious, satisfying option for any occasion. Whether you’re cooking for a crowd or preparing a simple dinner, this recipe will become a staple in your meal rotation.

Ingredients:

• 3/4 lb rigatoni pasta
• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 lb Italian sausage (mild, sweet, or spicy)
• 5 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 cups grape tomatoes, halved
• 1 cup white wine or chicken broth
• 2 small zucchinis, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup fresh basil, chopped
• Freshly grated Parmesan cheese for topping

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the rigatoni and cook according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
2. Prepare the Sauce: While the pasta cooks, heat olive oil in a large, wide pot over medium heat. Add the chopped onion and crushed red pepper flakes (if using). Cook for about 10 minutes, stirring occasionally, until the onion becomes soft and translucent.
3. Cook the Sausage: Add the Italian sausage to the pot and break it up into small pieces using a wooden spoon. Cook for 6-7 minutes, 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, add the tomato paste and stir well to combine.
5. Cook the Tomatoes and Zucchini: Add the grape tomatoes and wine (or chicken broth) to the pot. Season with salt and black pepper, and cook for about 10 minutes, stirring occasionally, until the tomatoes start to burst and release their juices. Gently press any tomatoes that don’t burst on their own with the back of your spoon. Stir in the diced zucchini and cook for an additional 5 minutes until tender.
6. Combine Pasta and Sauce: Add the cooked rigatoni to the sauce mixture, tossing well to combine. Add reserved pasta water as needed to adjust the sauce consistency.
7. Finish and Serve: Stir in the fresh basil and remove from heat. Divide the pasta among serving bowls, top with freshly grated Parmesan cheese, and serve immediately.

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Why You’ll Love This Recipe

• Simple and Flavorful: This recipe combines the perfect balance of sausage, tomatoes, zucchini, and pasta for a hearty yet simple meal.
• Packed with Vegetables: The addition of zucchini and grape tomatoes boosts the nutrition and adds vibrant color to the dish.
• Quick and Easy: With just one pot and under 30 minutes, this is a perfect weeknight dinner.

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Tips

• Customize the Heat: Adjust the level of crushed red pepper flakes based on your preferred spice tolerance.
• Add More Veggies: If you like more vegetables, consider adding bell peppers, spinach, or even eggplant to the sauce.
• Don’t Overcook Zucchini: To maintain the zucchini’s texture, avoid overcooking. Add it towards the end of the sauce simmering time.

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Variations and Substitutions

• Pasta Alternatives: If you don’t have rigatoni, penne, fusilli, or farfalle are good substitutes.
• Meat Substitution: For a leaner option, swap Italian sausage for ground turkey or chicken sausage.
• Vegan Version: Use plant-based sausage and substitute Parmesan with a vegan cheese alternative for a dairy-free version.
• Wine-Free Option: Use chicken broth or vegetable broth instead of wine for a non-alcoholic version.

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FAQs

Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the pasta separately. Store them in the fridge and combine them before serving. Reheat gently on the stovetop.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of water if necessary.

Can I freeze this dish?
While the pasta can be frozen, the zucchini may become soft once thawed. For the best results, store the sauce and pasta separately and freeze them for up to 2 months.

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Serving Suggestions

• Pair this dish with a crisp green salad for a well-rounded meal.
• Serve with garlic bread or crusty bread to soak up the delicious sauce.
• A side of roasted vegetables, like broccoli or bell peppers, would complement the flavors of the dish.

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Suggestions

• Herb Variation: Try adding a little fresh thyme or oregano for a different flavor twist.
• Extra Cheese: Top with more Parmesan or add a drizzle of fresh olive oil for a rich finish.
• For a Lighter Option: Use zucchini noodles in place of pasta for a low-carb, gluten-free version.