Description
A hearty and flavorful rigatoni pasta dish featuring savory Italian sausage, fresh cherry tomatoes, and tender zucchini simmered in a rich tomato sauce. Perfect for a satisfying weeknight dinner, this recipe combines simple ingredients to create a comforting Italian meal bursting with fresh herb and cheese finishes.
Ingredients
Scale
Pasta
- 3/4 pound rigatoni pasta shapes
- Pinch of salt (for pasta water)
Sauce and Vegetables
- 3 tablespoons olive oil
- 1 chopped yellow onion
- 1/4 teaspoon red pepper flakes, optional
- 1 pound Italian sausage
- 5 minced garlic cloves
- 3 tablespoons tomato concentrate (paste)
- 1 cup chicken broth or white wine
- 2 cups cherry tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 diced small zucchini
- Handful of chopped fresh basil
To Serve
- Freshly grated parmesan
Instructions
- Cook the Pasta: Bring a large pot of water to a boil, then add a pinch of salt and the rigatoni pasta. Cook according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water, and keep the pasta warm.
- Sauté Aromatics: While the pasta cooks, heat olive oil in a large pan over medium heat. Add the chopped onion and red pepper flakes (if using), sautéing for about 10 minutes until the onion is translucent and fragrant.
- Brown the Sausage: Add the Italian sausage to the pan, breaking it up with a wooden spoon. Cook until browned and cooked through.
- Add Garlic: Stir in the minced garlic and cook for approximately 2 minutes until fragrant, taking care not to let it burn.
- Add Tomato Paste: Incorporate the tomato concentrate by stirring it into the sausage mixture and cook for another 2 minutes to develop deeper flavors.
- Deglaze and Simmer: Pour in the chicken broth or white wine, then add the cherry tomatoes, salt, and black pepper. Simmer the sauce for 10 minutes, scraping any browned bits from the pan’s bottom to enhance the flavor.
- Add Zucchini: Stir in the diced zucchini and cook for about 5 more minutes until the zucchini is tender but still maintains some firmness.
- Combine Pasta and Sauce: Add the drained rigatoni into the pan with the sauce and vegetables. Toss everything together well, adding reserved pasta water as needed to create a silky sauce consistency.
- Finish and Serve: Stir in the chopped fresh basil. Plate the pasta, top with freshly grated parmesan cheese, and serve immediately.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add a dash of crushed chili.
- Use chicken broth or white wine based on your preference for a richer or lighter flavor.
- Reserve pasta water helps adjust sauce thickness and helps the sauce cling better to the pasta.
- Fresh basil and parmesan add a fresh and creamy finishing touch but can be adjusted to taste or dietary preferences.
- Make sure not to overcook the zucchini to retain its slight crunch and freshness in the dish.
