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!