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
Scale
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
