Go Back
Rigatoni with Sausage Tomatoes Zucchini

Rigatoni with Sausage Tomatoes Zucchini

Discover the simple magic of our Rigatoni with Sausage Tomatoes Zucchini, a perfectly balanced and satisfying pasta dish ideal for any night of the week. This recipe is designed for busy cooks, delivering incredible flavor with minimal fuss, making it a must-try for pasta lovers everywhere.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
minutes 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound rigatoni pasta
  • 1 tablespoon olive oil
  • 1 pound Italian sausage mild or hot, casing removed
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 medium zucchini diced
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional, for heat
  • salt and freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese plus more for serving
  • fresh basil leaves for garnish (optional)

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Slotted spoon

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the rigatoni.
    1 pound rigatoni pasta
  2. Brown the Sausage: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set it aside on a plate, leaving about 1 tablespoon of drippings in the skillet.
    1 tablespoon olive oil, 1 pound Italian sausage
  3. Sauté Aromatics and Zucchini: Add the chopped yellow onion to the skillet and cook over medium heat until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the diced zucchini and cook for 5-7 minutes, until it starts to soften and lightly brown.
    1 medium yellow onion, 3 cloves garlic, 1 medium zucchini
  4. Simmer the Sauce: Pour the crushed tomatoes into the skillet. Add the dried oregano and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 10 minutes to allow the flavors to meld.
    1 (28-ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, salt and freshly ground black pepper
  5. Combine and Finish: Return the cooked sausage to the skillet with the tomato-zucchini sauce. Stir to combine. Add the drained rigatoni to the skillet. Toss everything together until the pasta is well coated in the sauce. If the sauce seems too thick, gradually add some of the reserved pasta cooking water, a tablespoon at a time, until it reaches your desired consistency. Stir in the 1/4 cup of grated Parmesan cheese until it melts into the sauce, making it wonderfully creamy.
    1 pound rigatoni pasta, 1 pound Italian sausage, 1/4 cup grated Parmesan cheese
  6. Serve: Taste and adjust seasoning if needed. Serve the Rigatoni with Sausage Tomatoes Zucchini immediately, garnished with extra grated Parmesan cheese and fresh basil leaves, if desired.
    1/4 cup grated Parmesan cheese, fresh basil leaves

Notes

Properly storing and reheating your delicious Rigatoni with Sausage Tomatoes Zucchini is key to enjoying it just as much on the second day. Leftovers will stay fresh in the refrigerator for up to 3-4 days. This dish freezes beautifully for future easy meals. Frozen Rigatoni with Sausage Tomatoes Zucchini can be kept for up to 2-3 months.