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Sausage Rigatoni Recipe

Sausage Rigatoni Recipe: A Summer Garden Delight

This Sausage Rigatoni Recipe features juicy sausage, fresh vegetables, and ripe tomatoes, creating a summer-inspired dish that's perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Rigatoni Pasta Substitute with penne if desired.
For the Sauce
  • 2 tablespoons Olive Oil Can substitute with a neutral oil.
  • 1 medium Yellow Onion Shallots can offer a milder flavor.
  • 1 teaspoon Crushed Red Pepper Flakes Omit for a milder dish.
  • 1 pound Italian Sausage Choose sweet or spicy varieties.
  • 3 cloves Garlic Minced; substitute with garlic powder if necessary.
  • 2 tablespoons Tomato Paste Crushed tomatoes can be used for a chunkier texture.
  • 1 pint Grape Tomatoes Substitute with cherry tomatoes if desired.
  • 1/2 cup White Wine or Chicken Broth Use vegetable broth for a non-meat option.
  • 1 cup Zucchini Other summer veggies like bell peppers can be included.
  • to taste Salt Adjust to your liking.
  • to taste Black Pepper Freshly ground is preferred.
  • 1/4 cup Fresh Basil Parsley can be used if basil is unavailable.
  • 1/2 cup Parmesan Cheese Nutritional yeast can serve as a dairy-free alternative.

Equipment

  • Large pot
  • Colander
  • Wooden Spoon

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 9 to 10 minutes, reserving ½ cup pasta water before draining.
  2. Heat 2 tablespoons of olive oil in a wide pot over medium heat. Add chopped onion and red pepper flakes, sautéing until translucent, about 10 minutes.
  3. Add Italian sausage, breaking it into small pieces. Cook until browned, about 5 to 7 minutes.
  4. Stir in the minced garlic and cook for an additional minute until fragrant.
  5. Mix in tomato paste, grape tomatoes, and white wine or chicken broth. Season with salt and black pepper. Cook for about 10 minutes until the tomatoes burst.
  6. Add diced zucchini and cook for an additional 5 minutes.
  7. Transfer the cooked rigatoni to the sauce, tossing to coat. Add reserved pasta water as needed.
  8. Remove from heat, stir in fresh basil, and top with Parmesan cheese before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 55gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

For the best flavor, use fresh ingredients and adjust seasoning according to personal taste.

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