All you people who like spaghetti, listen up! I present to you this satisfying plate of Rigatoni with Sausage, Tomatoes, and Zucchini. It’s simple enough to throw together on a weeknight and has plenty of flavors.
For the Pasta lovers
I really like going out to restaurants. But a few weeks ago I decided to make it a point to eat only a few times a month. It’s a great test of your mettle and a simple strategy for cutting costs.
Rigatoni with sausage, tomatoes, and zucchini. It’s the ideal pasta recipe for those lazy days when you want restaurant-quality food without leaving the house, and it’s also a great comfort food! I’ve been eating the leftovers for lunch every day this week! Sausage and zucchini are mixed into a fresh tomato sauce that serves as the dish’s base. It’s made with white wine (or chicken broth), some tomato paste, and two pints of luscious grape tomatoes. It’s a nice change from the usual red sauce, and a LOT lighter than heavy baked rigatoni with meat! And excellent for dunking garlic knots or toast.
To make Rigatoni with Sausage, Tomatoes, and Zucchini
Here are the things you’ll need to make Rigatoni with Sausage:
Rigatoni: Use farfalle or penne in place of rigatoni.
Olive Oil: I recommend using extra virgin olive oil, but regular olive oil would do in a pinch.
Crushed Red Pepper Flakes: If you’re using spicy sausage, skip the crushed red pepper flakes or cut back somewhat.
Mild Italian Sausage or Spicy Italian Sausage: Italian sausage, either mild or spicy, or a mixture of the two!
Yellow Onion: Onions, preferably yellow, but white would do!
Garlic: Huge amounts of garlic are a great taste enhancer.
Tomato Paste: As well as thickening the sauce, tomato paste boosts the tomato taste.
Grape Tomatoes: But Cherry Tomatoes will do just well!
White Wine or Chicken Broth: I find that cooking with white wine yields the best results. However, the broth will do the trick too! Use the leftover pasta water if you’re really in a bind.
Zucchini: The color of your zucchini is up to you! What I mean is, get the newest stuff.
Fresh Basil: Please only cook with fresh basil. Using dried basil in this spaghetti recipe is not recommended.
Salt and Pepper: When using salt and pepper, taste the food first and add more if necessary.
Parmesan Cheese: Adding Parmesan is totally up to you!
To make this recipe gluten-free (you should use these ingredients instead):
- Gluten-Free Rigatoni – there are different choices of gluten-free rigatoni in the market or online, such as Rummo Italian Pasta.
- Chicken broth – although it is naturally gluten-free, always check the label as some store-bought varieties sometimes include gluten-containing flavorings and preservatives. Wine is gluten-free.
How To Make This Rigatoni with Sausage, Tomatoes, and Zucchini Recipe?
Step 1: First, place a big pot of salted water on the stove and bring it to a boil over medium heat. Cook the rigatoni in a pot of boiling water for about 10 minutes, or until it reaches the desired texture (al dente). After draining the pasta, give it a quick rinse in cold water and set it aside.
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Step 2: Put the olive oil and pepper flakes in a deep, wide saucepan and cook them over medium heat. Stir in the onion and cook until it has become quite soft. The sausage should be added and broken up with a wooden spoon. Cook until no longer pink, stirring periodically.
pepper flakes
Step 3: Reduce to medium heat. Then, add some garlic and heat it until it becomes aromatic.
Step 4: Stir in the tomato paste and the vegetable broth after tossing in the tomatoes. About 10 minutes into cooking time, you should see the tomatoes beginning to burst and release their juices. Cook the zucchini for 3 minutes, tossing once. Next, add some salt and pepper and fresh basil. At this point, you can add extra spice if necessary.
B)
Tomatoes:
Cook the zucchini for 3 minutes
Step 5: Toss the rigatoni in and mix thoroughly.
This Rigatoni with Sausage and Tomatoes is the best dinner you can make today!
Frequently Asked Questions
What to pair Rigatoni with Sausage, Tomatoes, and Zucchini
I like pairing this with a good bottle of wine with garlic bread for dipping the sauce. This is also amazing on its own.
Is it feasible to precook Rigatoni?
The Rigatoni can be made up to 24 hours ahead of time. You should only need to cook it for half as it says to on the package. Then, after draining, put the pasta out on a baking pan to cool.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Rigatoni with Sausage, Tomatoes, and Zucchini
Ingredients
- 1 pound Italian sausage mild, sweet, or spicy will work
- 5 cloves garlic minced
- 3/4 pound rigatoni
- 1 large yellow onion chopped
- 3 tbsp tomato paste
- 3 tbsp olive oil
- 2 c. grape tomatoes
- 1 c. white wine or chicken broth
- 2 small zucchini diced
- freshly grated Parmesan cheese
- Handful of fresh basil chopped
- 1/4 tsp crushed red pepper flakes optional
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Over medium heat, bring a large pot of salted water to a boil.
- Over medium heat, bring the oil to a simmer in a big, wide saucepan. Cook the onion and crushed red pepper for about ten minutes, or until the onion is very tender. Add the sausage and crumble it up with a wooden spoon. Sausage should be cooked until it is brown and no longer pink inside.
- Then, add the garlic, stir, and cook for another minute until aromatic. Combine the tomato paste with the rest.
- Season with salt and pepper, then stir in the tomatoes and wine (or stock). For around 10 minutes while stirring occasionally, the tomatoes will burst and release their juices. If the tomatoes don't break open on their own, push them with a wooden spoon. After 5 minutes, add the zucchini and stir to heat through.
- Now that the water is boiling, toss in the rigatoni and simmer for 9 to 10 minutes, or until al dente.
- Set aside half of the pasta water and drain the rest. Directly after cooking the pasta, toss it into the saucepan with the sauce and swirl to incorporate. If more liquid is required, use part of the reserved pasta water during cooking. Add the basil and stir.
- Take the dish off the heat and divide it up into serving dishes. Sprinkle some cheese on top and dig in!
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
