Description
Rigatoni with Sausage, Tomatoes, and Zucchini is a delightful Italian-inspired dish that showcases the best of seasonal produce and savory, comforting flavors.
Ingredients
- 1 lb rigatoni pasta
- 3 tablespoon extra-virgin olive oil
- 1 yellow onion, chopped
- 1 lb Italian sausage, casings removed
- 4–5 cloves garlic, minced
- 6 ounce tomato paste
- 2 cup grape or cherry tomatoes
- 1 1/2 cup dry white wine or chicken broth
- 4 small zucchini, cut into half-moons
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- Handful fresh basil, chopped
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the rigatoni pasta and cook for 8 to 9 minutes, until it reaches an al dente texture. Drain the pasta, reserving 1 cup of the cooking water for later.
- In a large, deep skillet, heat the olive oil over medium heat. Add the chopped onion and, if using, the crushed red pepper flakes. Sauté until the onion is soft, about 5 minutes.
- Add the Italian sausage to the skillet and cook, breaking it up into large crumbles as it cooks, until it’s no longer pink, about 5 to 7 minutes. Toss in the minced garlic and cook for an additional 1 minute, until fragrant.
- Stir in the tomato paste, grape tomatoes, white wine (or chicken broth), salt, and black pepper. Cook, stirring occasionally, until the tomatoes begin to burst, about 8 to 10 minutes.
- Add the sliced zucchini to the skillet and cook for 5 minutes, until it’s crisp-tender.
- In the pasta pot, combine the cooked rigatoni and the sauce, adding 1/2 cup of the reserved pasta water to create a silky, cohesive consistency. Stir in the fresh, chopped basil.
- Serve the Rigatoni with Sausage, Tomatoes, and Zucchini immediately, topping each portion with a generous sprinkle of freshly grated Parmesan cheese.
Notes
To ensure your Rigatoni with Sausage, Tomatoes, and Zucchini is a resounding success, consider these helpful tips:
– Adjust Spice Levels: If you prefer a milder dish, feel free to reduce or omit the crushed red pepper flakes. For an extra kick, add more to suit your taste preferences.
– Substitute Ingredients: Can’t find Italian sausage? Try ground turkey or chicken sausage as an alternative. If grape or cherry tomatoes are unavailable, you can use diced Roma or plum tomatoes instead.
– Meal Prep and Storage: This dish reheats beautifully, making it a great option for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
– Flavor Enhancers: For an extra burst of freshness, try adding a squeeze of lemon juice or a sprinkle of lemon zest to the finished dish. You can also experiment with dried herbs like oregano or thyme.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 475
- Sugar: 3g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg