Comforting Rigatoni with Sausage, Tomatoes, and Zucchini

When you think about comfort food, nothing hits the spot quite like a steaming plate of rigatoni with sausage, tomatoes, and zucchini. It’s that magical combination of savory sausage, fresh veggies, and pasta that wraps you in a warm hug with every bite. The aroma wafting through your kitchen will have everyone asking, “What’s cooking?” For more inspiration, check out this dinner recipes recipe.

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Imagine the scene: It’s a chilly evening, and friends gather around your table, laughter mingling with the delightful scent of garlic and herbs. With each mouthful of this hearty dish, you’ll find yourself transported to an Italian trattoria without ever leaving your home. Trust me; your taste buds are about to embark on a wild flavor adventure.

Last Sunday, I served this rigatoni dish at a family gathering. The silence that followed each bite was golden—until my cousin declared he might just propose to the next person who makes him pasta this good!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Rigatoni Pasta: Choose sturdy rigatoni to hold up against all those tasty sauces and flavors.

• Italian Sausage: Use sweet or spicy sausage based on your heat preference; either adds fantastic depth.

• Fresh Zucchini: Look for firm zucchinis; they add texture and color while keeping things healthy.

• Canned Diced Tomatoes: Opt for quality tomatoes; they provide the base of our luscious sauce.

• Onion and Garlic: Fresh onion and garlic create an aromatic foundation that makes everything better.

• Olive Oil: A splash of extra virgin olive oil enhances flavors while adding richness to the dish.

• Fresh Basil: Add fresh basil at the end for a burst of herbal freshness that brightens every bite.

• Parmesan Cheese: Grate fresh Parmesan on top for that classic Italian finish we all adore.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Rigatoni with Sausage, Tomatoes, and Zucchini

First things first: let’s get our hands dirty in the kitchen! Follow these steps for a flawless dish that will leave everyone begging for seconds.

Cook the Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions—about 10-12 minutes works well. Reserve some pasta water before draining.

Sauté the Sausage: In a large skillet over medium heat, drizzle olive oil and add sliced sausage. Cook until nicely browned and fragrant—about 5-7 minutes will do.

Add Aromatics: Toss in diced onions and minced garlic into the pan with sausage. Sauté until onions become translucent and fragrant—this should take about 3-4 minutes.

Stir in Vegetables & Tomatoes: Add chopped zucchini to the skillet along with canned diced tomatoes (juice included). Simmer everything together for about 8-10 minutes until zucchini softens slightly.

Combine Pasta & Sauce**: Add cooked rigatoni directly into the skillet with sausage mixture. Stir well to combine everything evenly. If it seems dry, add reserved pasta water gradually until reaching desired consistency.

Finish & Serve**: Remove from heat; stir in fresh basil and season with salt and pepper as needed. Serve warm topped with freshly grated Parmesan cheese—everybody loves cheesy goodness!

And there you have it—a plateful of joy! Enjoy this delightful rigatoni with sausage, tomatoes, and zucchini at family gatherings or quiet nights in. Your taste buds will rejoice while you bask in culinary glory!

You Must Know

• Rigatoni with Sausage, Tomatoes, and Zucchini is an easy weeknight meal that bursts with flavor
• The vibrant colors of the dish will elevate your dinner table and impress your guests
• Plus, it’s a fantastic way to sneak in those veggies!

Perfecting the Cooking Process

Start by cooking the sausage until golden brown, then sauté the zucchini and tomatoes while the rigatoni cooks. This sequence ensures everything is perfectly timed and bursting with flavor.

Add Your Touch

Feel free to swap out rigatoni for penne or add spinach for extra nutrition. Experimenting with fresh herbs like basil can elevate this dish even further.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of water if needed to maintain moisture.

Chef's Helpful Tips

• To enhance your rigatoni with sausage, tomatoes, and zucchini, make sure to season each component as you cook
• Use high-quality sausage for better flavor and texture
• Don’t skip the fresh herbs; they can transform your dish from good to amazing!

Sharing a memorable moment when I served this dish at a family gathering brought endless compliments; my cousin even asked for seconds—twice!

FAQ

Can I use other vegetables in this recipe?

Absolutely! Bell peppers or mushrooms work beautifully alongside zucchini and tomatoes.

How do I know when the sausage is cooked through?

Cook sausage until it reaches an internal temperature of 160°F for safe eating.

Is this recipe freezer-friendly?

Yes, you can freeze leftovers in an airtight container for up to three months.

Print

Delicious Rigatoni with Sausage, Tomatoes, and Zucchini

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Savor the warmth of this comforting rigatoni dish that combines savory Italian sausage, fresh zucchini, and vibrant tomatoes for a hearty meal that delights every palate. Perfect for cozy dinners or entertaining friends, this flavorful pasta is easy to prepare and customizable based on your pantry staples. With its rich aromas and satisfying textures, it’s sure to impress everyone at the table!

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Ingredients

Scale 1x2x3x

• 12 oz rigatoni pasta
• 1 lb Italian sausage (sweet or spicy)
• 2 medium zucchinis, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• ¼ cup fresh basil, chopped
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

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Instructions

1. Cook the rigatoni in a large pot of salted boiling water until al dente (about 10–12 minutes). Reserve some pasta water before draining.
2. In a large skillet over medium heat, add olive oil and sliced sausage. Cook until browned (about 5–7 minutes).
3. Add diced onions and minced garlic to the skillet; sauté until onions are translucent (about 3–4 minutes).
4. Mix in chopped zucchini and canned diced tomatoes (with juice). Simmer for 8–10 minutes until zucchini softens.
5. Combine cooked rigatoni with the sausage mixture in the skillet. Stir well; add reserved pasta water gradually if needed.
6. Remove from heat; stir in fresh basil and season with salt and pepper. Serve warm topped with grated Parmesan.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl (approximately 375g)
• Calories: 580
• Sugar: 6g
• Sodium: 820mg
• Fat: 24g
• Saturated Fat: 8g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 66g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 60mg

Keywords: - For added nutrition, consider including spinach or swapping rigatoni for penne. - Feel free to experiment with herbs like oregano or thyme for different flavor profiles. - To store leftovers, keep them in an airtight container in the fridge for up to three days or freeze for up to three months.