Description
A fresh, flavor-packed rigatoni pasta tossed in a vibrant tomato sauce with Italian sausage and tender zucchini—bright basil and garlic take it over the top.
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
Instructions
Bring a large pot of salted water to boil; cook rigatoni until al dente, per package directions (about 9–10 minutes). Drain and reserve ½ cup pasta water.
While pasta cooks, heat olive oil in a wide pot over medium. Add onion and red pepper flakes and sauté until very soft (~10 minutes).
Add sausage, breaking into small pieces; cook until browned and no longer pink.
Stir in garlic for 1 minute, then tomato paste.
Add grape tomatoes and wine (or broth), season with salt and pepper. Cook until tomatoes burst and release juices (~10 minutes), gently pressing if needed.
Stir in zucchini and cook 5 minutes until just tender.
Toss in drained rigatoni and basil; add reserved pasta water if needed to loosen sauce. Stir to combine and heat through.
Serve immediately topped with freshly grated Parmesan. Additional basil or red pepper flakes optional.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
