If you’re on the lookout for a comforting, hearty, and absolutely flavor-packed dish, the Rigatoni with Sausage, Tomatoes, and Zucchini Recipe absolutely must have a spot in your dinner rotation. Bold Italian sausage, tender pasta, sweet zucchini, and a garlicky tomato sauce come together with piles of freshly grated Parmesan and a confetti of basil for a weeknight meal that feels like pure celebration. This is the kind of recipe you’ll turn to all year long, whether you want to impress company or just treat yourself after a busy day.
Ingredients You’ll Need
You’ll love how every ingredient in this dish earns its place on your plate. Nothing is fussy here—just pantry and fridge staples that team up to bring big time flavor, texture, and color. Let’s take a closer look at the essentials for this Rigatoni with Sausage, Tomatoes, and Zucchini Recipe.
- Rigatoni Pasta: This tube-shaped pasta grabs onto the chunky sauce beautifully, so every bite is full of goodness.
- Italian Sausage (mild or spicy): Adds rich, savory flavor and satisfying protein—choose your heat level to match your mood.
- Olive Oil: Brings a lovely depth and silkiness to the sautéed vegetables and sauce.
- Garlic: Just a few cloves, minced, give the whole dish that irresistible aromatic backbone.
- Zucchini: Slices of this mild veggie turn sweet and tender, soaking up the sauce and lending pops of green.
- Crushed Tomatoes: The base of your sauce—choose a good quality can for best flavor.
- Italian Seasoning: A classic blend of herbs that gives every spoonful that signature Italian-inspired taste.
- Red Pepper Flakes (optional): For a little kick—start with a pinch and build to your preferred spice level.
- Salt: Essential for drawing out flavors in both the pasta and sauce.
- Black Pepper: A subtle background heat that perks up the finished dish.
- Parmesan Cheese: Shaved or grated, this adds salty, nutty magic at the finish.
- Fresh Basil: The fresh, herby lift that brightens and balances every bite.
How to Make Rigatoni with Sausage, Tomatoes, and Zucchini Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook until al dente, following the timing on the package. You want the pasta to have a bit of bite since it will absorb more flavor later. Drain and set aside—but don’t forget to reserve a little pasta water, just in case you want to loosen your sauce later!
Step 2: Brown the Sausage
Heat a large skillet over medium-high, then add the sausage (casings removed). Break it up with a wooden spoon, and cook, stirring often, until it’s browned and crumbled, about 5 to 6 minutes. When it’s fully cooked and golden, transfer the sausage to a plate. This process brings out all those lovely savory notes that make this dish so irresistible.
Step 3: Sauté the Garlic and Zucchini
In the same skillet, pour in the olive oil and toss in the minced garlic. Sauté for just about 30 seconds—just until your kitchen smells amazing. Add the sliced zucchini and stir, cooking for 3 to 4 minutes until they turn slightly golden and begin to soften. They’ll soak up all the garlicky goodness!
Step 4: Make the Tomato Sauce
Now the sauce magic starts. Tip the crushed tomatoes into the skillet with the zucchini, then sprinkle over the Italian seasoning, red pepper flakes (if you want a spicy kick), salt, and black pepper. Bring it all to a gentle simmer, then reduce the heat and let it bubble away for about 10 minutes. This lets the flavors meld perfectly.
Step 5: Combine Everything
Return the browned sausage to the skillet, toss in the cooked rigatoni, and gently stir to coat everything in that luscious tomato sauce. Let the whole mixture cook together for a minute or two, so the sauce clings to the pasta and the flavors marry. If your sauce seems a bit thick, this is the time to splash in a tablespoon or two of reserved pasta water.
Step 6: Finish with Cheese and Basil
Turn off the heat and sprinkle in the grated Parmesan, tossing everything so it melts into the sauce. Just before serving, shower the whole thing with fresh basil. The result is a hot, bubbly, aromatic pan of Rigatoni with Sausage, Tomatoes, and Zucchini Recipe that’s pure happiness.
How to Serve Rigatoni with Sausage, Tomatoes, and Zucchini Recipe
Garnishes
A generous snowfall of extra Parmesan cheese, a few more ribbons of basil, and perhaps a drizzle of good olive oil take this dish straight over the top. Add a twist of black pepper or a pinch more red pepper flakes for extra zing! These finishing touches highlight every flavor in your Rigatoni with Sausage, Tomatoes, and Zucchini Recipe.
Side Dishes
This pasta is hearty enough to stand on its own, but it also plays nicely with simple sides. Think garlicky sautéed greens, a crisp Caesar salad, or warm, crusty bread for mopping up saucy leftovers. Any of these partners make the Rigatoni with Sausage, Tomatoes, and Zucchini Recipe feel like a special occasion meal.
Creative Ways to Present
For a cozy family-style moment, serve right from the skillet at the center of the table. To fancy things up, pile the pasta high in shallow bowls and top with a pretty nest of basil. Or, portion individual servings into mini casserole dishes and broil with extra cheese for a bubbly, golden-brown finish—your guests will swoon for this version of Rigatoni with Sausage, Tomatoes, and Zucchini Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Rigatoni with Sausage, Tomatoes, and Zucchini Recipe keeps beautifully! Allow the dish to cool to room temperature, then transfer to airtight containers and refrigerate for up to 4 days. The flavors deepen overnight, making tomorrow’s lunch or dinner even more satisfying.
Freezing
If you’d like to freeze extra portions, simply spoon cooled pasta into freezer-safe containers. For best taste and texture, enjoy within 2 to 3 months. To thaw, move the container to the fridge the night before and let it defrost slowly.
Reheating
When ready to reheat, pop your Rigatoni with Sausage, Tomatoes, and Zucchini Recipe into a microwave-safe bowl or rewarm gently on the stovetop with a splash of water or extra tomato sauce to keep it luscious. Stir well and heat through until piping hot, then finish with fresh basil and cheese.
FAQs
Can I make Rigatoni with Sausage, Tomatoes, and Zucchini Recipe vegetarian?
Absolutely! Swap the sausage for your favorite plant-based Italian sausage, or use a hearty mix of mushrooms for a satisfying, meatless twist. The sauce and pasta stay just as comforting, and the dish is every bit as flavorful.
What’s the best way to keep the zucchini from becoming mushy?
For just-tender zucchini, sauté over medium-high heat and cook only until the slices are slightly softened and golden—not mushy. Remember, they’ll continue to cook a bit in the sauce, so a gentle hand is key!
Can I substitute a different type Main Course
You sure can! While rigatoni is a rock star here, penne, ziti, or even shells are fantastic alternatives that soak up the chunky sauce. Just cook your pasta al dente and proceed as directed for a delicious outcome.
How can I make the Rigatoni with Sausage, Tomatoes, and Zucchini Recipe creamy?
Stir in 1/2 cup of heavy cream to the tomato sauce before adding the rigatoni. This easy step adds a velvety richness that makes the sauce cling to every bite of pasta. It’s a dreamy variation, especially in colder months.
Is it possible to make this dish ahead for a dinner party?
Definitely! Prepare the Rigatoni with Sausage, Tomatoes, and Zucchini Recipe up to the point before adding cheese and basil, then cool and refrigerate. Right before serving, reheat gently, finish with cheese and basil, and serve piping hot. It’s a winner for stress-free entertaining!
Final Thoughts
If you crave an easy, crowd-pleasing meal that’s bursting with flavor, you can’t go wrong with Rigatoni with Sausage, Tomatoes, and Zucchini Recipe. Whether it’s a simple family dinner or you’re sharing it with friends, don’t be surprised if you’re asked for the recipe—pour a glass of wine, serve up a generous bowl, and enjoy every last bite!
Print
Rigatoni with Sausage, Tomatoes, and Zucchini Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and flavorful pasta dish, this Rigatoni with Sausage, Tomatoes, and Zucchini recipe combines the richness of Italian sausage with the freshness of zucchini and tomatoes, all tossed together with rigatoni pasta and topped with Parmesan and basil.
Ingredients
Rigatoni Pasta:
- 12 ounces rigatoni pasta
Italian Sausage:
- 1 pound Italian sausage (mild or spicy), casings removed
Others:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium zucchini, sliced into half-moons
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Cook Rigatoni: Cook rigatoni in salted boiling water until al dente, then drain and set aside.
- Cook Sausage: In a large skillet over medium-high heat, cook sausage, breaking it apart with a spoon, until browned and cooked through, about 5 to 6 minutes. Transfer sausage to a plate and set aside.
- Sauté Zucchini: In the same skillet, add olive oil and garlic, cooking for 30 seconds until fragrant. Add zucchini and sauté for 3 to 4 minutes until slightly softened.
- Prepare Sauce: Stir in crushed tomatoes, Italian seasoning, red pepper flakes, salt, and black pepper. Reduce heat and simmer for 10 minutes.
- Combine & Serve: Return sausage to the skillet, add cooked rigatoni, and toss to combine. Sprinkle with Parmesan cheese and fresh basil before serving.
Notes
- For a creamier version, stir in ½ cup heavy cream before adding the pasta.
- You can substitute yellow squash for zucchini or use chicken sausage for a lighter dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 510
- Sugar: 9 g
- Sodium: 960 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 55 mg
