Rigatoni with Sausage & Zucchini

This rigatoni with sausage, tomatoes, and zucchini is my go-to dish when I want to impress dinner guests without spending hours in the kitchen. The combination of juicy tomatoes, savory sausage, and fresh zucchini creates a sauce that perfectly coats each tube of pasta, making every bite deliciously satisfying.

I first created this recipe when trying to use up summer garden zucchini and tomatoes. What started as a quick weeknight meal has become my most requested dish when friends come over for casual dinners.

Ingredients

• Rigatoni pasta: large tubes capture sauce in both the hollow center and ridged exterior
• Italian sausage: provides rich flavor base use mild for family meals or spicy for extra kick
• Yellow onion: when caramelized creates a sweet foundation for the sauce
• Grape tomatoes: burst during cooking releasing their natural sweetness and acidity
• White wine: adds depth and brightness substitute chicken broth for alcohol free version
• Fresh zucchini: brings color texture and nutritional value
• Tomato paste: concentrates umami flavor and thickens the sauce beautifully
• Fresh basil: essential for that authentic Italian finish pick the brightest leaves at the store

Step-by-Step Instructions

Prepare Pasta Water:

Begin by bringing a large pot of generously salted water to a boil. The water should taste like seawater to properly season the pasta from within.

Build The Flavor Base:

Heat olive oil in a large wide pot then add onions and red pepper flakes cooking slowly for a full 10 minutes. This extended cooking time allows onions to become translucent and slightly caramelized adding crucial sweetness.

Cook The Sausage:

Add Italian sausage to the softened onions breaking it into small pieces with a wooden spoon. Cook thoroughly until no pink remains approximately 5 minutes. Smaller pieces distribute the meaty flavor throughout the dish.

Add Aromatics And Tomato:

Stir in minced garlic cooking just until fragrant about 1 minute. Immediately add tomato paste and cook for 2 minutes to caramelize slightly removing any raw taste.

Create The Sauce:

Add grape tomatoes and wine or stock alongside salt and pepper. Allow tomatoes to cook until they begin to burst about 10 minutes stirring occasionally. Help stubborn tomatoes along by gently pressing with your spoon.

Incorporate Zucchini:

Add diced zucchini to the simmering sauce and cook for 5 minutes. This timing ensures zucchini remains tender but not mushy maintaining its bright color and texture.

Cook And Drain Pasta:

While the sauce simmers cook rigatoni until al dente following package directions usually 9 to 10 minutes. Before draining reserve half cup of starchy cooking water.

Combine And Finish:

Toss drained pasta directly into the sauce stirring well to coat each piece. Add reserved pasta water as needed to create the perfect consistency. Finish with fresh basil stirring just until wilted.

Serve With Flair:

Divide among bowls and top with freshly grated Parmesan. Serve immediately while piping hot.

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I absolutely love using locally made Italian sausage in this recipe when I can find it. The first time I served this to my Italian neighbor, he asked for the recipe and now makes it regularly for his own family gatherings. That moment made me realize I had created something truly special.

Perfect Pasta Texture

The key to this dish is cooking the pasta precisely al dente since it will continue cooking slightly when tossed with the hot sauce. Test a piece before draining, it should have a slight resistance when bitten but no crunchy center. Remember that pasta continues cooking after draining, so err on the side of undercooking by about a minute from package directions for perfect results.

Make Ahead Options

This sauce actually improves with time as flavors meld together. You can prepare the sauce up to 2 days ahead and refrigerate in an airtight container. When ready to serve simply reheat the sauce and cook fresh pasta. This makes entertaining stress free since most of the work is done in advance. Just remember to add the fresh basil only when reheating to maintain its vibrant color and flavor.

Seasonal Adaptations

During summer use yellow squash alongside or instead of zucchini for a colorful variation. In winter substitute diced butternut squash cooking it a few minutes longer until tender. Spring brings opportunities to add baby spinach or asparagus tips in the final minutes of cooking. Fall is perfect for adding a handful of wild mushrooms sautéed with the onions. The recipe framework remains the same while seasonal produce keeps it fresh year round.

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Frequently Asked Questions

→ What type of sausage should I use?

You can use mild, sweet, or spicy Italian sausage, depending on your preference.

→ Can I substitute rigatoni pasta?

Yes, any tubular pasta or your favorite pasta shape will work well in this dish.

→ What can I use instead of white wine?

Chicken broth is a great substitute for white wine in this recipe.

→ How do I know when the tomatoes are ready?

The tomatoes are ready when they burst and release their juices. You can gently press them to help this process.

→ What can I serve with this dish?

This dish pairs well with a fresh green salad and crusty bread on the side.