Rigatoni with Sausage Tomatoes Zucchini (Print-Friendly Version)

Rigatoni tossed with sausage, tomatoes, zucchini, and basil for a comforting Italian-inspired meal.

# What You Need:

→ Pasta & Base

01 - 340 g rigatoni pasta
02 - 45 ml olive oil
03 - 1 large yellow onion, finely chopped
04 - 0.25 teaspoon crushed red pepper flakes (optional)

→ Protein & Vegetables

05 - 450 g Italian sausage, casing removed
06 - 5 cloves garlic, minced
07 - 45 g tomato paste
08 - 480 ml grape tomatoes
09 - 2 small zucchini, diced

→ Seasonings & Finishing

10 - 240 ml dry white wine or chicken broth
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 20 g fresh basil, chopped
14 - Freshly grated Parmesan cheese, for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil over medium-high heat.
02 - Heat olive oil in a large, wide pot over medium heat. Add the onion and red pepper flakes, sautéing until the onion is very soft, about 10 minutes.
03 - Add Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned with no pink remaining.
04 - Stir in the minced garlic and cook for 1 minute until fragrant. Add tomato paste and cook briefly, stirring to combine.
05 - Add grape tomatoes, white wine or chicken broth, salt, and black pepper. Cook for about 10 minutes, stirring occasionally, until the tomatoes burst and release juices. Gently press tomatoes with a wooden spoon if needed. Stir in diced zucchini and cook for 5 minutes.
06 - Add rigatoni to the boiling water and cook for 9 to 10 minutes until al dente. Reserve 120 ml of pasta water, then drain.
07 - Toss the drained rigatoni directly into the sauce pot. Add reserved pasta water a little at a time if the sauce needs loosening.
08 - Stir in chopped fresh basil. Divide among bowls and top with freshly grated Parmesan cheese.

# Important Notes:

01 - Using tubular pasta like rigatoni allows the sauce to cling effectively, but penne or mezzi rigatoni can also be used.
02 - Reserving some pasta water is key for emulsifying and binding the sauce.
03 - Choose your preferred style of Italian sausage—mild, sweet, or spicy—for varying heat levels.
04 - This dish delivers robust flavor in a lighter style compared to baked pasta options.