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Rigatoni with sausage tomatoes and zucchini is the dinner I turn to when my family wants real comfort but without a heavy meal. Juicy chicken sausage, sweet burst tomatoes, tender zucchini, and plenty of basil all melt into each other over toothsome pasta in a bright sauce. It is a dish that never leaves leftovers in our house.
The first time I made this I had a bounty of zucchini from the garden and just enough pasta in the pantry. The kids called it “summer pasta” and begged for seconds.
Ingredients
- Rigatoni pasta: Rigatoni is sturdy and its tubes catch all the bits of sausage and vegetables. Look for bronze-cut Italian brands for the best texture
- Olive oil: Choose a fruity extra virgin olive oil for rich flavor from the start
- Yellow onion: Finely chopped onion forms a sweet and savory base. Select a heavy onion with tight skin
- Crushed red pepper flakes: Optional but brings gentle heat. Use fresh spices for bigger impact
- Italian sausage: Italian sausage is the star. Choose mild sweet or spicy based on your preference. Look for high-quality sausage with visible herbs
- Garlic: Fresh minced garlic heightens every flavor here. Seek out firm unblemished cloves
- Tomato paste: Tomato paste concentrates the tomato profile and thickens the sauce. Opt for double concentrated paste for richness
- Grape tomatoes: Sweet and quick to burst. Use ripe firm tomatoes for the best taste
- Zucchini: Diced zucchini soaks up all the juices. Smaller zucchini are more tender and less watery
- White wine or chicken broth: Adds depth and brightens everything. Use wine you would sip or a good low-sodium broth
- Salt and black pepper: Balance all the flavors. Fresh cracked pepper makes a big difference
- Fresh basil: Chopped basil gives the final dish a garden-fresh aroma. Tear right before adding for best flavor
- Freshly grated Parmesan cheese: Finishes the dish with salty richness. Use real Parmigiano Reggiano and grate it yourself
Step-by-Step Instructions
- Boil the Pasta:
- Fill a large pot with water add a generous pinch of salt and bring to a rolling boil over medium high heat. The salty water seasons the pasta thoroughly from the inside out.
- Build the Flavor Base:
- Warm olive oil in a large wide pot over medium heat. Add the onion and red pepper flakes and cook slowly for about ten minutes until the onion softens deeply and almost becomes golden. This slow cooking creates plenty of sweetness and depth for the sauce to build on.
- Brown the Sausage:
- Add the Italian sausage to the pot. Break it up with a wooden spoon into small bite size pieces. Cook thoroughly until the sausage browns on all sides and shows no traces of pink. Browning develops the savory flavors that will carry through the sauce.
- Add Garlic and Tomato Paste:
- Stir in the minced garlic cooking it for just a minute so it becomes fragrant not burnt. Add the tomato paste and stir. Let it sizzle for a minute to intensify its flavor. Allowing the tomato paste to toast this way brings out sweetness.
- Simmer with Tomatoes and Zucchini:
- Add the grape tomatoes white wine or chicken broth salt and pepper. Simmer gently for about ten minutes stirring occasionally until the tomatoes start to burst and release their juices. Press the tomatoes with your spoon if they need encouragement. Stir in the diced zucchini and cook for five minutes more letting the zucchini absorb the flavors but stay slightly firm.
- Cook the Pasta and Combine:
- Add the rigatoni to your boiling water. Stir and cook until al dente about nine to ten minutes depending on the brand. Before draining scoop out half a cup of the pasta water to help your sauce later. Drain the pasta.
- Finish and Serve:
- Toss the drained pasta immediately into the pot with your sausage and vegetable sauce. Add a splash of the reserved pasta water if needed to make everything silky and well coated. Stir in fresh basil and then serve in warm bowls with a heap of freshly grated Parmesan cheese on top.
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Fresh basil at the end brings the whole dish to life for me and reminds me of the backyard plants I learned to harvest with my son. Once we made this together picking basil right before dinner and laughing so hard when he dropped a leaf in the pot.
Storage Tips
Store leftovers in an airtight container in the fridge. It will keep well for up to three days and reheats gently in the microwave. Add a splash of broth or water when reheating to loosen the sauce and revive the pasta.
Ingredient Substitutions
If you do not have rigatoni use penne or ziti. For a lighter dish you could swap chicken sausage or even plant based sausage. Swap zucchini for summer squash or add roasted red peppers for more color and sweetness.
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Serving Suggestions
Serve this pasta with a crisp green salad dressed with lemon and olive oil. A crusty bread to mop up the sauce is always welcome. It pairs wonderfully with a glass of Italian white wine or sparkling water with lemon.
Cultural and Historical Context
This kind of rustic pasta dish comes straight from Italian weeknight traditions where seasonal vegetables and sausage form a meal greater than the sum of its parts. Using the pasta water to finish the sauce is a classic Italian trick I learned from a friend’s grandmother who insisted every last drop of starch is precious.
Recipe Questions
- → Can I use a different type of pasta?
Yes, any tubular pasta like penne or ziti works well, as they hold the sauce nicely.
- → Is it possible to make this dish vegetarian?
Absolutely—simply omit the sausage or substitute with plant-based sausage for a meat-free version.
- → What can I use instead of white wine?
Chicken or vegetable broth is a great alternative to white wine, adding depth without alcohol.
- → How spicy is this meal?
Spiciness depends on your choice of sausage and use of red pepper flakes. Adjust both to taste.
- → Should I peel the zucchini?
No need to peel—leave the skin on for extra color, texture, and nutrients.
- → Can I make this ahead of time?
This dish is best fresh, but you can prepare the sauce ahead and cook pasta before serving.