Rigatoni With Sausage, Tomatoes, And Zucchini Recipe

I’ve put together an easy rigatoni recipe starring Italian sausage, plump fresh tomatoes and vibrant Zucchini Pasta with an optional sprinkle of red pepper flakes to pique your curiosity.

I never thought dinner could flip on a dime until I tossed rigatoni with crumbled Italian sausage. The pasta’s big tubes catch little pockets of flavor and those sausage bits bring a kind of loud, salty confidence that makes you sit up.

I like that it feels effortless but keeps you guessing, like there’s a tiny secret in every bite. I almost never follow recipes exactly, so my version usually mutates a bit, which is half the fun.

This is the kind of Easy Pasta I turn to when I want dinner to surprise me, not just fill me up.

Ingredients

• Rigatoni: Starchy tube pasta, carbs for energy, holds sauce, filling but low in fiber.
• Italian sausage: Rich in protein and fat, adds savory spice, can be high in sodium.
• Zucchini: Light watery veg, low calorie, adds gentle sweetness and extra fiber.
• Cherry tomatoes: Juicy bright acidity, vitamins C and lycopene, makes the dish pop.
• Parmesan cheese: Umami, salty and nutty, adds protein and calcium, use sparingly.
• Olive oil: Healthy fats for richness, helps sauce cling, a little goes far.
• Basil: fresh herb, aromatic lift, gives brightness and pairs well with tomato.
• Garlic: pungent, boosts savory depth, may aid immunity, use to taste.
• Butter: adds silky finish and richness, extra fat and flavor, optional.

Ingredient Quantities

• 12 oz rigatoni (about 340 g)
• 1 lb Italian sausage, sweet or hot, casings removed (about 450 g)
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 2 medium zucchini, sliced (about 10 oz or 300 g)
• 2 cups cherry tomatoes, halved or 3 medium tomatoes diced (about 450 g)
• 1/2 cup low sodium chicken or vegetable broth or reserved pasta cooking water
• 1/2 teaspoon crushed red pepper flakes, optional
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh basil leaves, torn or chopped (or 1/4 cup parsley)
• 1/2 cup freshly grated Parmesan cheese plus extra for serving (about 50 g)
• 1 tablespoon butter, optional, for finishing

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 oz rigatoni until al dente (about 9-11 minutes); before draining scoop out and reserve 1/2 cup of the pasta cooking water.

2. While the pasta cooks, heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat, add 1 lb Italian sausage (casings removed) and crumble it, brown until no pink remains, about 6-8 minutes, then transfer the sausage to a plate leaving the flavorful fat in the pan.

3. Reduce heat to medium, add 1 medium finely chopped onion to the skillet and cook until soft and translucent about 4-5 minutes, stir in 3 cloves minced garlic and cook 30-60 seconds until fragrant.

4. Add 2 medium zucchini sliced and sauté 3-4 minutes until just tender but not mushy, season with salt and freshly ground black pepper and sprinkle in 1/2 teaspoon crushed red pepper flakes if you want a kick.

5. Stir in 2 cups halved cherry tomatoes (or 3 diced medium tomatoes) and pour in 1/2 cup low sodium chicken or vegetable broth or use the reserved pasta water, bring to a simmer and cook about 4-5 minutes until tomatoes break down slightly and sauce comes together.

6. Return the browned sausage to the pan, stir to combine and let everything heat through for a minute or two, taste and adjust seasoning.

7. Add the drained rigatoni to the skillet, toss well to coat, then stir in 1/2 cup freshly grated Parmesan and 1 tablespoon butter if using, toss over low heat so the cheese melts into a creamy sauce; add a splash more reserved pasta water if the sauce seems too thick.

8. Remove from heat and fold in 1/4 cup torn or chopped fresh basil leaves (or parsley), give it a final taste and add more salt, pepper or red pepper flakes if needed.

9. Serve immediately with extra grated Parmesan on top and a drizzle of olive oil if you like, enjoy while it’s hot.

Equipment Needed

1. Large pot for boiling the rigatoni — big enough to salt the water and save about 1/2 cup of pasta water
2. Colander for draining the pasta
3. Large heavy skillet or sauté pan for browning the sausage and finishing the sauce
4. Wooden spoon or heatproof spatula to crumble the sausage and stir things up
5. Tongs or a pasta fork for tossing the rigatoni into the pan
6. Cutting board and chef’s knife for the onion, garlic, zucchini, tomatoes and herbs
7. Measuring cups and spoons for the oil, broth and cheese
8. Box grater or microplane for freshly grated Parmesan

FAQ

Rigatoni With Sausage, Tomatoes, And Zucchini Recipe Substitutions and Variations

• Italian sausage: swap for ground pork or ground turkey, or use plant based sausage crumbles. If you want more kick try spicy chorizo.
• Rigatoni: any tube pasta like penne or ziti will do, or try orecchiette or casarecce for a chewier bite.
• Zucchini: replace with yellow squash one for one, or cube and roast eggplant, or add sliced bell peppers for extra sweetness.
• Parmesan cheese: use Pecorino Romano for a saltier sharper flavor, Asiago for a milder creaminess, or nutritional yeast plus a pinch of salt for a vegan version.

Pro Tips

– Save and use that starchy pasta water. Off the heat stir a couple spoonfuls into the grated Parmesan to make a thin slurry, then toss with the pasta so the cheese melts smooth and the sauce actually clings to the rigatoni, instead of turning grainy.

– Really let the sausage brown, don’t keep stirring it like crazy. Give it a chance to stick a little so you get those browned bits, then deglaze the pan with a splash of the reserved pasta water or broth to pull all that flavor into the sauce.

– Keep the zucchini from getting mushy. Either salt the slices and let them sweat for 10 minutes and then pat dry, or add them near the end and don’t crowd the pan so they stay slightly firm.

– Finish simple and taste as you go. Use freshly grated Parmesan, toss in the basil at the end, and only add salt after tasting since the sausage and cheese add salt already. A tablespoon of butter or a drizzle of good olive oil at the end makes the sauce silkier, and keep extra pasta water on hand to loosen it if needed.