Description
Rigatoni with Sausage, Tomatoes, and Zucchini is a hearty, flavor-packed dish that brings comfort to any table. The combination of savory Italian sausage, fresh tomatoes, and tender zucchini creates a delightful sauce that clings perfectly to al dente rigatoni. This easy-to-make recipe is perfect for busy weeknights or festive gatherings, making it a crowd-pleaser that evokes warm memories of family dinners. Enjoy every bite of this delicious pasta dish that promises a burst of flavors in every forkful.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb Italian sausage (spicy or mild)
- 2 cups fresh tomatoes, diced (heirloom recommended)
- 1 medium zucchini, sliced
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- 1. Cook the rigatoni: In a large pot of salted boiling water, cook rigatoni according to package instructions until al dente. Drain and set aside.
- 2. Sauté the sausage: In a large skillet over medium heat, add olive oil and crumbled sausage. Cook until browned and crispy.
- 3. Add garlic and vegetables: Stir in minced garlic, zucchini, and tomatoes. Sauté for about five minutes until the zucchini softens.
- 4. Create the sauce: If needed, pour in some reserved pasta water to achieve desired sauce consistency. Season with salt, pepper, and fresh basil.
- 5. Combine: Add the cooked rigatoni to the skillet and toss everything together until well-coated in sauce. Heat through for another minute.
- 6. Serve: Plate the dish and top generously with Parmesan cheese and additional basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 520
- Sugar: 4g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg