Hearty Rigatoni with Sausage, Tomatoes, and Zucchini Recipe

There’s nothing quite like the feeling of a hearty bowl of Rigatoni with Sausage, Tomatoes, and Zucchini. The rich flavors mingle together, promising comfort in every bite. Picture this: a fork twirling perfectly cooked pasta enveloped in a luscious sauce, with juicy sausage and fresh zucchini adding delightful textures. Just thinking about it makes my mouth water. For more inspiration, check out this dinner recipes recipe.

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I remember the first time I whipped up this dish for my friends during a game night. As soon as they took their first bites, there was silence—except for the sounds of ecstatic chewing. It was an instant hit! This dish is perfect for cozy evenings or when you want to impress guests without spending hours in the kitchen. Get ready for a flavor experience that will have everyone asking for seconds!

I still chuckle remembering how one friend declared it “the best pasta ever” between mouthfuls, while another went back for thirds, claiming they needed “just one more bite.”

Essential Ingredients

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

• Rigatoni Pasta: Choose medium-sized rigatoni; its ridges hold onto the sauce beautifully.

• Italian Sausage: Use mild or spicy sausage based on your taste; both options add depth.

• Fresh Zucchini: Look for firm, shiny zucchini; it brings a fresh crunch that balances the richness.

• Canned Diced Tomatoes: Opt for high-quality tomatoes; they will enhance the sauce’s overall flavor significantly.

• Olive Oil: Use extra virgin olive oil for sautéing; it adds a lovely fruity note to the dish.

• Garlic: Fresh garlic cloves are essential; they infuse the sauce with aromatic goodness.

• Onion: A sweet onion adds a subtle sweetness that complements the other ingredients beautifully.

• Parmesan Cheese: Freshly grated parmesan is key; it melts into the sauce and creates richness.

• Fresh Basil: Use fresh basil leaves for garnish; they add a pop of color and freshness just before serving.

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 cooking! Prepare for some delightful aromas as we transform these ingredients into a mouthwatering meal.

Cook the Pasta: Bring a large pot of salted water to boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later.

Sauté the Aromatics and Sausage: In a large skillet over medium heat, drizzle olive oil. Once hot, add diced onions and minced garlic until fragrant and translucent. Toss in sliced sausage and cook until browned.

Add Vegetables and Tomatoes: Stir in diced zucchini and canned tomatoes into the skillet. Cook until zucchini softens slightly—about 5 minutes—creating an inviting aroma that fills your kitchen.

Create the Sauce Base: Pour reserved pasta water into the skillet along with salt and pepper to taste. Let simmer on low heat so flavors meld beautifully together; around 2-3 minutes should do.

Toss in Pasta and Serve!: Add cooked rigatoni into the skillet with everything else. Gently toss to coat each piece thoroughly in that rich sauce. Top with freshly grated parmesan cheese before serving.

Now you’re ready to impress your friends or family with this glorious dish! Pair it with garlic bread or a simple salad for extra flair.

This Rigatoni with Sausage, Tomatoes, and Zucchini is sure to become a staple recipe in your kitchen rotation—enjoy every last bite!

Perfecting the Cooking Process

To achieve delicious results, cook the sausage first until browned, then add veggies while boiling rigatoni to save time.

Add Your Touch

Feel free to swap zucchini for spinach or add crushed red pepper flakes for extra heat; personalize it as you like!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or microwave.

Cooking rigatoni with sausage reminds me of family gatherings where laughter and delicious food brought us all together.

FAQ

Can I use different types of pasta?

Absolutely! Penne or farfalle work well as alternatives to rigatoni.

How can I make this dish vegetarian?

Swap sausage for plant-based alternatives and add more veggies for flavor and texture.

What if I have leftover sauce?

Leftover sauce can be stored separately and used to dress other pasta dishes or as a pizza base.

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Rigatoni with Sausage, Tomatoes, and Zucchini

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• Author: Jennifer
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Indulge in a bowl of Rigatoni with Sausage, Tomatoes, and Zucchini—a comforting blend of flavors that will warm your heart. This dish features perfectly cooked rigatoni enveloped in a rich tomato sauce, complemented by juicy sausage and fresh zucchini. Ideal for cozy dinners or impressing guests without spending hours in the kitchen, this recipe is sure to be a crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 12 oz rigatoni pasta
• 1 lb Italian sausage (mild or spicy)
• 1 medium zucchini, diced
• 28 oz canned diced tomatoes
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1 medium onion, diced
• ½ cup freshly grated Parmesan cheese
• Fresh basil leaves for garnish
• Salt and pepper to taste

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Instructions

1. Cook rigatoni in salted boiling water until al dente; drain and reserve 1 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
3. Add sliced sausage and cook until browned.
4. Stir in zucchini and canned tomatoes; cook for about 5 minutes.
5. Pour reserved pasta water into the skillet; season with salt and pepper. Simmer for 2–3 minutes.
6. Toss cooked rigatoni into the skillet, mixing well with the sauce. Top with Parmesan before serving.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 410
• Sugar: 6g
• Sodium: 680mg
• Fat: 21g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 55mg

Keywords: Swap zucchini for spinach or add crushed red pepper flakes for extra heat. For vegetarian options, replace sausage with plant-based alternatives.