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Rigatoni with Sausage, Tomatoes, and Zucchini

Summer Rigatoni with Sausage, Tomatoes, and Zucchini Bliss

This Rigatoni with Sausage, Tomatoes, and Zucchini celebrates fresh summer flavors with a comforting twist, perfect for warm evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Rigatoni Pasta Substitute with any tubular pasta if desired.
For the Sauté
  • 2 tbsp Olive Oil Can use canola or avocado oil.
  • 1 medium Yellow Onion Finely chopped.
  • 1/2 tsp Crushed Red Pepper Flakes Optional.
  • 3 cloves Garlic Minced.
For the Meat
  • 1 lb Italian Sausage Choose according to preference.
For the Sauce
  • 2 tbsp Tomato Paste Fresh or canned diced tomatoes may work.
  • 1 cup Grape Tomatoes Cherry or canned diced tomatoes are fine substitutes.
  • 1/2 cup White Wine or Chicken Broth Vegetable broth can be an alternative.
For the Vegetables
  • 1 medium Zucchini Diced.
For Seasoning
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
For Garnish
  • 1/4 cup Fresh Basil Chopped.
  • 1/2 cup Freshly Grated Parmesan Cheese Use nutritional yeast for a dairy-free option.

Equipment

  • Large pot
  • Colander
  • Wooden Spoon

Method
 

Step-by-Step Instructions
  1. Bring a large pot of water to a boil, season with salt, add rigatoni and cook for 9-10 minutes until al dente. Reserve ½ cup of pasta water before draining.
  2. In a large pot, heat olive oil over medium heat. Add onion and crushed red pepper flakes, sauté until onion is soft and translucent, about 10 minutes.
  3. Add the sausage, breaking it apart. Cook for 5-7 minutes until browned with no pink remaining.
  4. Stir in minced garlic and sauté for 1 minute. Mix in tomato paste and cook briefly.
  5. Add grape tomatoes and white wine (or broth), season with salt and pepper, simmer for about 10 minutes until tomatoes burst.
  6. Fold in diced zucchini and cook for an additional 5 minutes until tender.
  7. Add drained rigatoni to the pot and toss with sauce, adding reserved pasta water to reach desired consistency.
  8. Remove from heat, stir in chopped basil, and serve topped with Parmesan cheese.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For best results, use fresh ingredients and adjust seasoning to preference.

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