Rigatoni Sausage Tomatoes Zucchini (Print Version)
# Ingredients:
→ Pasta and Main Ingredients
01 -
3/4 lb rigatoni pasta
02 -
1 lb Italian sausage (mild, sweet, or spicy)
03 -
2 small zucchini, diced
04 -
2 cups grape tomatoes
05 -
1/2 cup fresh basil, chopped
06 -
Freshly grated Parmesan cheese
→ Cooking Base and Seasonings
07 -
3 tablespoons olive oil
08 -
1 large yellow onion, finely chopped
09 -
1/4 teaspoon crushed red pepper flakes
10 -
5 cloves garlic, minced
11 -
3 tablespoons tomato paste
12 -
1 cup white wine or chicken broth
13 -
1 teaspoon salt
14 -
1/2 teaspoon black pepper
# Instructions:
01 -
Bring a large pot of salted water to a boil over medium-high heat. Add the rigatoni pasta and cook for 9 to 10 minutes, or until al dente. Drain and reserve 1/2 cup of the cooking water.
02 -
In a large, wide pot, heat olive oil over medium heat. Add the onion and crushed red pepper. Cook until the onion is very soft, about 10 minutes.
03 -
Add the sausage to the pot and break it into small pieces using a wooden spoon. Cook until browned and no pink color remains.
04 -
Stir in the garlic and cook for 1 minute, or until fragrant. Add the tomato paste, grape tomatoes, and white wine (or chicken broth). Season with salt and black pepper.
05 -
Cook the sauce, stirring occasionally, until the tomatoes begin to burst, about 10 minutes. Gently press the tomatoes with a wooden spoon if needed. Stir in the zucchini and cook for an additional 5 minutes.
06 -
Add the cooked rigatoni to the pot with the sauce. Stir well to combine. Add some of the reserved cooking water if the mixture seems dry.
07 -
Stir in the fresh basil. Divide the pasta among serving bowls, top with freshly grated Parmesan cheese, and serve immediately.