Rigatoni with Sausage and Veggies

This rigatoni with sausage tomatoes and zucchini has become my go to recipe when I want a vibrant dinner that is hearty yet full of fresh flavor. Tender rigatoni gets tossed with golden Italian sausage juicy tomatoes and just cooked zucchini then everything is finished with fresh basil and Parmesan so every bite is comforting and bursting with big Italian energy. It is a real crowd pleaser that tastes like restaurant comfort food but slides right into a busy weeknight.

The first time I made this the herb and tomato aroma filled the house and my family wandered in asking what was cooking I love how it brings everyone to the table and turns any night into a celebration.

Ingredients

• Rigatoni pasta: gives a perfectly chewy texture and the wide tubes catch every bit of the chunky sauce Choose bronze cut for the best bite and sauce cling
• Olive oil: coats everything and helps the aromatics sizzle so the base is savory and rich Look for extra virgin with a deep green color and peppery aroma
• Yellow onion: cooks down to mellow sweetness and forms the flavor backbone of your sauce Select onions that feel heavy for their size with dry skin
• Crushed red pepper flakes: add just the right kick to wake up the tomatoes and sausage For less heat go easy or skip
• Italian sausage: brings savory depth and a hint of fennel flavor Check the sausage for a pink fresh color and try both spicy and sweet depending on your crowd
• Garlic: builds classic Italian warmth and aromatic flavor Pick bulbs that are tight and papery for freshness
• Tomato paste: packs layers of savory flavor into a small spoonful Double concentrated gives the richest flavor
• Grape tomatoes: are the freshest burst of summer making the sauce juicy Choose tomatoes that are taut and glossy to the touch
• Zucchini: adds tender bites and fresh balance Go for smaller zucchini with shiny skin and avoid any that bend easily
• White wine or chicken broth: loosens and lifts all the flavors together Use dry wine for a brighter taste or broth for a cozy feel
• Salt and black pepper: let you fine tune each layer Always taste after every major step so you do not overdo it
• Fresh basil: brings that final note of brightness and aroma Use brightly colored unbruised leaves
• Freshly grated Parmesan cheese: melts beautifully into the warm pasta A wedge of Parmesan gives more flavor than pre shredded

Step-by-Step Instructions

Boil the Pasta:

Fill your largest pot with water and add a generous scoop of salt When it comes to a rolling boil stir in the rigatoni Cook stirring now and then for about ten minutes until the pasta is al dente Scoop out half a cup of the cooking water before draining so you can use it to give your sauce that silky finish

Cook the Aromatics:

Drizzle olive oil into a deep skillet or Dutch oven Set over medium heat and add the chopped onion and red pepper flakes Cook slowly stirring often for close to ten minutes The onion should get soft and lightly golden which sets the sweet base for your sauce

Brown the Sausage:

Add the sausage straight to the onion mixture Use a wooden spoon to break it apart Let it sit for a minute or two so some pieces crisp and brown before you keep stirring Smash out any lumps and keep cooking until it is fully browned with no pink spots

Sauté the Garlic and Tomato Paste:

Stir in the minced garlic and keep it moving so it does not burn Let it get fragrant which takes about one minute Add the tomato paste and work it into the meat mixture pressing it so it caramelizes and darkens a bit This makes the sauce taste deeply savory

Make the Sauce:

Tip in the grape tomatoes your wine or broth salt and black pepper Stir everything well and let it bubble for about ten minutes Press on a few tomatoes with the back of your spoon so they burst and mix their juices into the pan

Add the Zucchini:

Dump in the diced zucchini and stir to coat Let it cook for five minutes so it softens but still holds its shape and bright color

Combine Pasta and Sauce:

Slide your drained pasta into the skillet with the sausage and vegetables If your sauce seems thick drizzle in a splash of the reserved pasta water Use tongs or a big spoon to toss until everything is glossy and evenly coated

Finish and Serve:

Turn off the heat Stir in a handful of chopped basil to awaken every aroma Scoop the pasta onto plates or a big platter and shower each serving with fresh grated Parmesan right as you bring it to the table

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Watching my kids pop the tomatoes with their spoons as they eat always makes me smile and the fresh tomatoes are what I look forward to most in summer versions of this meal

Storage tips

Let the pasta cool completely before transferring to airtight food containers Store in the fridge and eat within three days For the best reheating results sprinkle a spoonful of water over the pasta before microwaving so it stays nice and moist

Ingredient substitutions

Switch to chicken or turkey sausage if you want something a bit lighter Gluten free pasta will work as long as you do not overcook it If you prefer no wine use low sodium chicken broth instead For a vegetarian spin crumble in a can of rinsed white beans instead of sausage and use vegetable broth

Serving suggestions

Serve with a crisp green salad or roasted broccoli alongside Set out a bowl of extra Parmesan and good olive oil for drizzling at the table and do not forget some warmed bread for sopping up every last drop of sauce

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Cultural context

This recipe is inspired by the kind of quick fresh pastas you might find in a busy Italian home kitchen bursting with summer garden vegetables It is all about building flavor in one skillet and eating together around the table I first learned to burst the tomatoes in the pan from an Italian friend and now I always use this trick for the freshest tasting sauce

Recipe FAQs

→ Can I use a different pasta shape?

Yes, tubular pastas like penne or ziti work well. Rigatoni's ridges and shape help hold the sauce for a satisfying bite.

→ Is there a substitute for white wine?

Chicken broth is a great alternative that adds similar depth and moisture to the sauce without alcohol.

→ Can this be made vegetarian?

You can replace the sausage with plant-based alternatives and swap wine or broth for vegetable broth to keep it meat-free.

→ Why reserve pasta water?

Starchy pasta water helps bind the sauce to the pasta, creating a creamy, cohesive texture rather than a watery one.

→ How spicy is this dish?

Heat can be adjusted by using mild sausage or omitting crushed red pepper flakes according to your preference.

→ Can I add more vegetables?

Absolutely. Ingredients like spinach, bell peppers, or mushrooms blend well and boost flavor and nutrition.