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!