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
Scale
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
