Cozy Rigatoni with Sausage, Bursting Tomatoes & Zucchini
This Rigatoni with Sausage, Tomatoes, and Zucchini is a comforting meal that feels like home and comes together quickly on a busy weeknight. Packed with savory sausage, sweet burst tomatoes, tender zucchini, and fresh basil, it's simple, flavorful, and perfect for family dinners or casual entertaining.
Equipment
- Large pot
- Large skillet
Ingredients
- 0.75 lb rigatoni pasta or any sturdy, short pasta
- 3 tbsp olive oil
- 1 large yellow onion finely chopped
- 0.25 tsp crushed red pepper flakes optional
- 1 lb Italian sausage mild, sweet, or spicy
- 5 cloves garlic minced
- 3 tbsp tomato paste
- 2 cups grape tomatoes or cherry tomatoes
- 1 cup white wine or chicken broth
- 2 small zucchini diced
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup fresh basil chopped
- Freshly grated Parmesan cheese for topping
Instructions
- Step 1: Cook Pasta. Get a large pot of salted water on for your pasta. Bring to a boil.
- Step 2: Sauté Onion. While the water heats, add olive oil to your largest, widest pot or deep skillet over medium heat. Add the finely chopped onion and crushed red pepper flakes (if using). Cook, stirring occasionally, until soft and translucent, about 10 minutes.
- Step 3: Brown Sausage. Add the Italian sausage to the pot. Use a wooden spoon to break it up into smaller pieces as it cooks. Stir and cook until nicely browned all over and no pink remains. Drain off excess grease if needed.
- Step 4: Add Garlic and Tomato Paste. Push the sausage to the side and add minced garlic. Cook for about a minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes, stirring it into the sausage and onion to deepen flavor.
- Step 5: Simmer Sauce. Add the grape tomatoes and pour in the white wine or chicken broth. Stir well. Season with initial salt and pepper. Let this simmer, stirring occasionally, until the tomatoes begin to burst and release their juices, about 10 minutes. Gently press any un-burst tomatoes with your spoon.
- Step 6: Cook Pasta and Zucchini. Add the rigatoni to the boiling water and cook according to package directions until al dente (around 9-10 minutes). During the last few minutes of pasta cooking, stir the diced zucchini into the simmering sauce. Let it cook for about 5 minutes until tender but still slightly firm.
- Step 7: Combine. Carefully drain the rigatoni, reserving about ½ cup of the starchy pasta water. Immediately add the drained pasta to the pot with the sausage and tomato sauce. Stir well to coat. If the sauce is too thick, add a splash or two of the reserved pasta water, stirring until desired consistency is reached.
- Step 8: Finish and Serve. Take the pot off the heat and stir in the fresh chopped basil. Divide pasta among serving bowls and grate Parmesan cheese generously over the top. Serve hot.
Notes
Substitutions & Additions: Use ground chicken, turkey, or beef instead of sausage, or make it vegetarian with cannellini beans, chickpeas, or cubed eggplant. Add spinach or bell peppers/mushrooms. Other short pasta shapes like penne or ziti work well. For a creamier sauce, stir in a splash of heavy cream or mascarpone at the end. Pecorino Romano or mozzarella can be used instead of Parmesan.
Tips for Success: Chop onion and garlic finely. Brown the sausage well for better flavor. Don't overcook the zucchini; aim for tender-crisp (about 5 mins). Cook pasta al dente as it finishes cooking in the sauce. Always use reserved pasta water to help the sauce cling. Fresh basil stirred in off the heat is key for brightness.
Storage: Let leftovers cool completely. Store in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet with a splash of water/broth, or microwave.
Freezing: Freezing the completed pasta is not recommended as texture can change. Freeze only the sauce (before adding pasta or basil), then thaw, reheat sauce, cook fresh pasta, and combine.