Rigatoni with Sausage, Tomatoes, and Zucchini
A hearty and flavorful pasta dish featuring savory sausage, fresh tomatoes, and zucchini.
Ingredients:
- Pasta:
- 3/4 lb rigatoni pasta
- For the Sauce:
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- 1 lb Italian sausage (mild, sweet, or spicy will work)
- 2 cloves garlic, minced
- 1 large zucchini, diced
- 1 can (14.5 oz) diced tomatoes (or use fresh tomatoes, chopped)
- 1/4 cup fresh basil leaves, chopped (optional)
- Salt and pepper to taste
- Freshly grated Parmesan cheese, for serving
Directions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the rigatoni and cook according to the package instructions until al dente.
- Drain and set aside, reserving about 1/2 cup of pasta cooking water.
- Prepare the Sauce:
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- If using, add the crushed red pepper flakes and stir for about 30 seconds.
- Cook the Sausage:
- Add the Italian sausage to the skillet, breaking it up with a spoon. Cook until browned and fully cooked, about 7-8 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Zucchini and Tomatoes:
- Stir in the diced zucchini and cook for 3-4 minutes until it begins to soften.
- Add the diced tomatoes (with their juice) to the skillet and bring to a simmer.
- Let the mixture cook for 5-7 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Combine Pasta and Sauce:
- Add the cooked rigatoni to the skillet with the sauce. Toss to combine, adding a bit of the reserved pasta water if the sauce needs to be thinned out.
- Stir in the fresh basil leaves, if using, and adjust seasoning as needed.
- Serve:
- Serve the rigatoni hot, topped with freshly grated Parmesan cheese.
Enjoy your Rigatoni with Sausage, Tomatoes, and Zucchini!