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!
Ingredients
Scale
- 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
Instructions
- Cook the rigatoni in a large pot of salted boiling water until al dente (about 10–12 minutes). Reserve some pasta water before draining.
- In a large skillet over medium heat, add olive oil and sliced sausage. Cook until browned (about 5–7 minutes).
- Add diced onions and minced garlic to the skillet; sauté until onions are translucent (about 3–4 minutes).
- Mix in chopped zucchini and canned diced tomatoes (with juice). Simmer for 8–10 minutes until zucchini softens.
- Combine cooked rigatoni with the sausage mixture in the skillet. Stir well; add reserved pasta water gradually if needed.
- 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.