Name: Rigatoni with Sausage, Tomatoes, and Zucchini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: ¾ lb (about 340 g) rigatoni pasta; 3 Tbsp olive oil; 1 large yellow onion, finely chopped; ¼ tsp crushed red pepper flakes (optional); 1 lb (450 g) Italian sausage (mild, sweet, or spicy); 5 garlic cloves, minced; 3 Tbsp tomato paste; 2 cups grape tomatoes; 1 cup white wine or low‑sodium chicken broth; 2 small zucchini, diced; 1 tsp salt (adjust to taste); ½ tsp black pepper; ½ cup fresh basil, chopped; Freshly grated Parmesan cheese, for serving

I recently made this vibrant and satisfying pasta dish—Italian sausage sautéed with grape tomatoes, fresh zucchini, garlic, and onion, simmered with white wine or broth, then tossed with rigatoni and fresh basil. It’s light yet hearty, bursting with summer flavors

Rigatoni with Sausage, Tomatoes, and Zucchini

Why I’ll Love This Recipe

I’m drawn to how seamlessly this recipe balances freshness and comfort. The tomato sauce is bright and textured, the sausage adds savory depth, and zucchini brings lightness. It’s quick enough for weeknights, elegant enough for guests, and it practically cleans the pantry at the same time—and leftovers taste even better over the next few days

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I combine rigatoni pasta, Italian sausage (sweet, mild, or spicy), olive oil, yellow onion, garlic, tomato paste, grape tomatoes, white wine or chicken broth, zucchini, crushed red pepper flakes (optional), salt and pepper, fresh basil, and freshly grated Parmesan.

directions

I bring salted water to a boil and cook rigatoni until al dente (about 9–10 minutes), then drain, reserving some pasta water
In a large skillet, I heat olive oil over medium; sauté onion and optional red pepper until softened, about 5–10 minutes. Then I add crumbled sausage and cook until browned before stirring in garlic and tomato paste
I stir in grape tomatoes, wine (or broth), salt and pepper and simmer until tomatoes burst and the sauce thickens, about 10 minutes. Then I stir in diced zucchini and cook an additional 5 minutes until just tender
I toss in cooked rigatoni and basil, using reserved pasta water if it needs loosening. I finish each plate with freshly grated Parmesan cheese and serve immediately

Servings and timing

Yields: about 6 generous servings
Prep time: ~15 minutes
Cook time: ~25 minutes
Total time: around 40 minutes to table

Variations

I swap out rigatoni for penne, farfalle, or any tubular type—and use pasta shapes I have on hand.
For spice lovers, I include crushed red pepper flakes or choose spicy Italian sausage; for mild flavor, a sweeter sausage does the trick too.
When I want more veggies, I’ll add bell pepper, yellow squash, or even spinach.
Sometimes I stir in a splash of heavy cream or shredded mozzarella to make the sauce a little creamier

storage/reheating

I refrigerate leftovers for up to 4 days in an airtight container. To reheat, I warm it gently in a skillet, adding a splash of pasta water or broth to restore saucy consistency. I avoid reheating in a microwave for best texture. This dish also freezes well—though zucchini may soften slightly after thawing

FAQs

What type of sausage should I use?

I usually choose Italian sausage—sweet, mild, or spicy depending on my heat preference. If I want lighter protein, chicken or turkey sausage works too, adjusting seasonings if needed

Can I skip the wine?

Absolutely—I substitute low-sodium chicken or vegetable broth. The flavor is still rich and satisfying, and the sauce stays flavorful without alcohol

How do I prevent mushy pasta?

I cook the rigatoni just to al dente and use reserved pasta water when combining to avoid overcooking in the sauce—this keeps the noodles tender yet firm

Can I make this vegetarian?

Yes—just omit the sausage and add more zucchini, mushrooms, bell pepper, or plant-based sausage. The tomato–zucchini sauce still delivers great texture and flavor.

How do I make the sauce creamier?

If I want a richer finish, I stir in ¼ to ½ cup of heavy cream or toss with shredded mozzarella off heat. It adds silkiness without overwhelming the summer flavors

Conclusion

I absolutely love this Rigatoni with Sausage, Tomatoes, and Zucchini—it feels light and fresh while still hearty and satisfying. With bright grape tomatoes, tender zucchini, savory sausage, and fragrant basil, it’s summer dinner perfection. Ready in about 40 minutes and ideal for weeknights or casual dinners, this recipe has become a frequent favorite in my kitchen.