If you’re searching for a cozy pasta dish that bursts with Italian flavor and feeds a crowd, look no further than this Rigatoni with Sausage, Tomatoes, and Zucchini Recipe. Imagine hearty rigatoni noodles tossed in a savory tomato sauce, studded with golden bites of sausage and buttery zucchini, and kissed with plenty of Parmesan and fresh basil. This is the kind of weeknight recipe that delivers both comfort and wow-factor—a surefire hit whether you’re serving picky kids, hungrier teens, or a dinner party crew.
Ingredients You’ll Need
You’ll love how the ingredient list for this Rigatoni with Sausage, Tomatoes, and Zucchini Recipe is simple yet perfectly balanced. Each element has a purpose, bringing either bold flavor, irresistible texture, or vibrant color to the final dish.
- Rigatoni pasta: The thick, ridged tubes hold up to hearty sauce and chunky vegetables.
- Italian sausage (mild or spicy): Adds rich, savory depth—choose your preferred spice level for a custom kick.
- Olive oil: A classic for sautéing and bringing all the flavors together.
- Onion: Offers essential sweetness and forms the aromatic base of your sauce.
- Garlic: Just a hint takes the flavor from good to can’t-stop-eating amazing.
- Zucchini: Adds freshness and a tender bite, rounding out the dish with a pop of color.
- Diced tomatoes (canned): Save time without sacrificing flavor; brings a rustic, juicy sauce.
- Tomato paste: Concentrated tomato flavor that thickens and intensifies the sauce.
- Dried oregano: The essential Italian herb that ties the tomatoes and sausage together.
- Crushed red pepper flakes (optional): For a touch of heat if you like things spicy.
- Salt and black pepper: Seasonal staples that let all the other flavors shine.
- Grated Parmesan cheese: Salty, nutty, and indispensable for topping this pasta.
- Fresh basil (optional): Adds a burst of brightness and herby fragrance to finish.
How to Make Rigatoni with Sausage, Tomatoes, and Zucchini Recipe
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain the noodles, reserving about half a cup of pasta water to help the sauce cling beautifully later.
Step 2: Sauté Onions and Garlic
While the pasta cooks, heat olive oil in a big skillet over medium heat. Sauté the diced onion until it turns soft and almost translucent, typically around 3 to 4 minutes. Add the minced garlic in and let it sizzle for another 30 seconds until fragrant—this forms the flavor foundation for your hearty sauce.
Step 3: Brown the Sausage
Add the Italian sausage to your skillet, breaking it into bite-sized bits as it cooks. Let it sizzle and brown until it’s fully cooked through, about 6 to 8 minutes—this is where that irresistible meaty flavor permeates the sauce.
Step 4: Cook the Zucchini
Stir in the sliced zucchini and let it cook for just 3 to 4 minutes. The zucchini should become tender while still holding its shape, adding both color and freshness alongside the sausage.
Step 5: Build the Sauce
Stir in the diced tomatoes (juice and all), the tomato paste, oregano, red pepper flakes if using, plus a generous pinch each of salt and black pepper. Mix well and let everything simmer together for 5 to 7 minutes. The sauce will thicken slightly and the flavors will happily meld.
Step 6: Bring It All Together
Add the drained rigatoni directly into the skillet, tossing to combine with the sauce. If it looks too thick, splash in a bit of your reserved pasta water until the consistency is silky and coats every noodle. Off the heat, stir in the Parmesan cheese so it gently melts throughout. Taste and adjust the seasoning if needed.
Step 7: Garnish and Serve
Scoop generous portions onto plates and, if you like, scatter fresh basil on top for a final flourish. Serve your Rigatoni with Sausage, Tomatoes, and Zucchini Recipe hot and steamy, right from the stove.
How to Serve Rigatoni with Sausage, Tomatoes, and Zucchini Recipe
Garnishes
Don’t skip the finishing touches! A good shower of extra Parmesan never hurt, and a sprinkle of torn fresh basil leaves adds that unmistakable aroma. For a drizzle of elegance (and flavor), a thread of your best olive oil over each bowl is a pro move.
Side Dishes
This lively skillet pasta pairs perfectly with a crisp green salad dressed simply with lemon and olive oil. Crusty bread on the side is a must for mopping up any extra sauce—you won’t want to leave a drop behind. And if you’re feeling extra indulgent, a glass of bright Italian red wine complements the Rigatoni with Sausage, Tomatoes, and Zucchini Recipe beautifully.
Creative Ways to Present
Dishing this pasta into individual ovenproof bowls and popping them under the broiler for a minute with a little extra cheese can create a bubbly, golden crust—so impressive! Or, serve the pasta family-style in a big platter, letting everyone help themselves, for a relaxed, festive meal.
Make Ahead and Storage
Storing Leftovers
Leftover Rigatoni with Sausage, Tomatoes, and Zucchini Recipe stores happily in an airtight container in the fridge for up to 3 days. The flavors settle and meld even more overnight, making for an excellent lunch the next day.
Freezing
If you’d like to freeze leftovers, allow the pasta to cool completely before transferring it to freezer-safe containers. The Rigatoni with Sausage, Tomatoes, and Zucchini Recipe will keep well for up to 2 months. Defrost in the fridge overnight before reheating for best texture.
Reheating
For reheating, a few minutes in the microwave or a gentle rewarm on the stovetop will do the trick. Add a splash of water or a bit more tomato sauce if the pasta looks dry, and always finish with a fresh grate of Parmesan to revive that just-cooked flavor.
FAQs
Can I use a different type Main Course
Absolutely! Whether you prefer spicy Italian sausage, mild turkey sausage, or even chicken sausage, all work great in this Rigatoni with Sausage, Tomatoes, and Zucchini Recipe. Just pick your favorite and prepare as directed.
Is it possible to make this recipe vegetarian?
Yes, you can make a delicious vegetarian version by swapping the sausage for your favorite plant-based sausage or using sautéed mushrooms for a meaty texture. The rest of the recipe stays just as simple and flavorful.
What’s the best way to keep zucchini from getting mushy?
Slice the zucchini into thick half-moons and avoid overcooking it. Add it near the end, just before the sauce is finished simmering, to keep it deliciously tender yet firm.
Can I double this Rigatoni with Sausage, Tomatoes, and Zucchini Recipe for a party?
Definitely! This dish is a wonderful crowd-pleaser. Just use a large enough skillet or split the ingredients into two pans, and resist the urge to overcrowd so everything browns nicely.
Do I need to use rigatoni or can I substitute another pasta?
While rigatoni is fantastic for catching the chunky sauce, you can substitute penne, ziti, or any short, sturdy pasta you love. Just adjust the cooking time to keep it perfectly al dente.
Final Thoughts
If you’re craving something hearty, zesty, and truly satisfying, give this Rigatoni with Sausage, Tomatoes, and Zucchini Recipe a spot on your dinner table. I’ll bet it quickly becomes a staple in your kitchen, delighting everyone with its bold flavors and inviting aroma. I hope you enjoy every bite as much as I do!
Print
Rigatoni with Sausage, Tomatoes, and Zucchini Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
A comforting and flavorful pasta dish, Rigatoni with Sausage, Tomatoes, and Zucchini is a hearty meal perfect for a weeknight dinner. This recipe combines the richness of Italian sausage with the freshness of zucchini and tomatoes, all tossed in a savory sauce and served over al dente rigatoni pasta.
Ingredients
Rigatoni Pasta:
- 12 ounces rigatoni pasta
Italian Sausage Mixture:
- 1 pound Italian sausage (mild or spicy, casings removed)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium zucchini, sliced into half-moons
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup tomato paste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Garnish:
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Cook Rigatoni: Cook rigatoni according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Sauté Ingredients: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened. Add garlic, then sausage and cook until browned. Add zucchini and cook until tender.
- Combine: Add diced tomatoes, tomato paste, oregano, red pepper flakes, salt, and pepper. Simmer to thicken slightly. Toss in cooked rigatoni and reserved pasta water if needed.
- Finish and Serve: Remove from heat, stir in Parmesan cheese. Garnish with basil if desired and serve warm.
Notes
- You can substitute ground turkey or chicken sausage for a lighter version.
- For extra richness, add a splash of cream at the end.
- Use whole wheat pasta for added fiber.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg
