If you’re looking for a meal that’s comforting, easy to make, and packed with flavor, look no further! Rigatoni with sausage, tomatoes, and zucchini is an absolutely mouthwatering dish. It’s hearty, fresh, and comes together in under an hour, making it perfect for weeknight dinners. With the combination of robust sausage, sweet tomatoes, and tender zucchini, every bite bursts with a medley of satisfying flavors. This is a recipe that everyone will love, whether you’re feeding a family or treating yourself to a cozy dinner.
Ingredients You’ll Need
One of the great things about this dish is that it uses simple, everyday ingredients, yet it delivers a gourmet experience. Here’s what you’ll need:
- Rigatoni pasta: 12 ounces, cooked al dente
- Italian sausage: 1 pound, casings removed (mild or spicy, depending on your preference)
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Yellow onion: 1 medium, finely diced
- Zucchini: 2 medium, chopped into bite-sized pieces
- Canned diced tomatoes: 1 (14-ounce) can, preferably fire-roasted for extra flavor
- Tomato paste: 2 tablespoons
- Crushed red pepper flakes: ½ teaspoon, optional for heat
- Fresh basil: ¼ cup, chopped (plus extra for garnish)
- Freshly grated Parmesan cheese: ½ cup, for topping
- Salt and pepper: To taste
Step-by-Step Instructions
Cook the Rigatoni
Start by bringing a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until it’s al dente. Drain the pasta, but reserve about a cup of the pasta water for later. This starchy water will help to bind the sauce to the pasta, creating a smooth and flavorful dish.
Prepare the Sausage
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up into small crumbles with a wooden spoon as it cooks. Sauté the sausage for about 5-7 minutes until browned and fully cooked through. Once done, transfer the sausage to a plate and set it aside, but leave the sausage drippings in the skillet for extra flavor.
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onions and minced garlic. Sauté for about 2-3 minutes until the onions become soft and translucent, and the garlic is fragrant. Be careful not to burn the garlic!
Next, add the chopped zucchini and a pinch of salt and pepper. Cook for another 5-6 minutes, stirring occasionally, until the zucchini is tender and slightly browned. The zucchini adds a nice texture and a subtle sweetness that balances out the richness of the sausage.
Build the Sauce
Once the zucchini is cooked, add the canned diced tomatoes (with their juices) and the tomato paste to the skillet. Stir everything together until the tomato paste is fully incorporated into the sauce. If you like a bit of heat, this is the perfect time to sprinkle in some crushed red pepper flakes.
Let the sauce simmer on low heat for about 10 minutes, allowing the flavors to meld together. You may want to add a splash of the reserved pasta water if the sauce gets too thick.
Combine Everything
Once the sauce is ready, return the cooked sausage to the skillet. Stir to combine the sausage with the tomatoes and zucchini, making sure everything is evenly distributed.
Now it’s time to add the cooked rigatoni. Toss the pasta in the sauce, making sure each piece of rigatoni is well-coated with the delicious mixture of sausage and vegetables. If the sauce still seems a little thick, add some of the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
Finishing Touches
Remove the skillet from heat and stir in the freshly chopped basil. The basil adds a burst of freshness that really brings the dish to life.
Finally, sprinkle the freshly grated Parmesan cheese over the top. The cheese will melt slightly into the pasta, creating a creamy finish that’s utterly irresistible. For a touch of elegance, garnish with extra basil leaves and an additional sprinkle of Parmesan.
Why This Dish Works
The beauty of this recipe lies in its balance of flavors and textures. The rigatoni pasta, with its ridged surface, is perfect for holding onto the rich, savory sauce. The sausage brings a deep, meaty flavor that contrasts beautifully with the sweetness of the tomatoes and the mild, tender zucchini. Plus, the fresh basil and Parmesan cheese add the final flourish, making every bite a perfect harmony of delicious ingredients.
Substitutions and Variations
Pasta Options: While rigatoni works wonderfully here, you can easily substitute it with penne, ziti, or even farfalle. Any short, sturdy pasta will hold up well to the hearty sauce.
Vegetarian Version: For a meatless option, simply omit the sausage and add more vegetables like bell peppers, mushrooms, or eggplant for extra substance.
Spice it Up: If you like your dishes with a little more heat, opt for spicy Italian sausage or add more crushed red pepper flakes. You could also drizzle a little bit of hot chili oil over the finished dish for an extra kick.
Cheese Lovers: Besides Parmesan, feel free to sprinkle in some shredded mozzarella or pecorino romano for an even richer flavor profile.
Tips for Success
- Use high-quality sausage: The sausage is a star in this dish, so using a high-quality brand or freshly made sausage from your butcher can elevate the entire meal.
- Cook the pasta al dente: Remember to cook the rigatoni just until it’s al dente. This means it should still have a little bit of bite when you drain it, as it will continue to cook when tossed with the sauce.
- Fresh herbs make a difference: Don’t skip the fresh basil. Its fragrant, slightly sweet flavor pairs beautifully with the tomatoes and sausage, adding a fresh element that brightens the whole dish.
FAQs
What type of sausage works best for this recipe?
Can I make this recipe gluten-free?
How long does this dish stay fresh in the refrigerator?
Is there a way to make this dish spicier?
Can I freeze the leftovers?
Can I substitute the zucchini with other vegetables?