Get ready to fall in love with dinner again with this Rigatoni with Sausage, Tomatoes, and Zucchini Recipe. It’s hearty, packed with fresh vegetables, and brings together saucy tomatoes and flavorful sausage in a way that feels straight out of a bustling trattoria. The rigatoni acts like little flavor-delivery tubes, catching every bit of the rich sauce and creamy Parmesan, while quick-cooking zucchini and aromatic garlic keep things bright and satisfying. Whether you’re feeding family or friends, this pasta promises a cozy meal that’s easy enough for busy weeknights but special enough for company.

Rigatoni with Sausage, Tomatoes, and Zucchini Recipe - Recipe Image

Ingredients You’ll Need

This simple roster of ingredients is the secret to big Italian flavors in under an hour. Every element—from the sausage’s savoriness to the zucchini’s freshness—pulls its weight, contributing unique taste, texture, or color to make this dish shine.

Rigatoni Pasta: The ridges and large tubes are perfect for catching hearty sausage and saucy bites.
Olive Oil: Just a touch to help brown the sausage and build deep flavor right from the start.
Italian Sausage (casings removed): Choose sweet or spicy based on your mood—either way, it’s the core of the dish’s meaty richness.
Onion: Diced for sweetness and depth, it melts down into the sauce.
Garlic: Minced for aromatic magic; don’t skip it!
Zucchini: Sliced into tender half-moons so every bowl gets a pop of green and gentle crunch.
Diced Tomatoes (with juices): Creates the luscious, subtly tangy sauce for everything to simmer in.
Dried Oregano: Italian herb staple, bringing familiar warmth and heartiness.
Red Pepper Flakes (optional): A pinch adds gentle heat; adjust to taste or skip if you’d rather not have spice.
Salt and Black Pepper: Trust your taste buds—season generously for the most flavor.
Grated Parmesan Cheese: Melts beautifully over the hot pasta, lending nutty, salty creaminess.
Fresh Basil or Parsley (for garnish): Adds a final flourish of color and brightness right before serving.

How to Make Rigatoni with Sausage, Tomatoes, and Zucchini Recipe

Step 1: Cook the Rigatoni

Begin by bringing a large pot of salted water to a boil and toss in your rigatoni. Cook it just until al dente, following your package’s guidance. Before you drain it, remember to scoop out about half a cup of pasta water—it’ll be your secret weapon for marrying everything later. Drain the pasta and set aside; you’re off to a fantastic start.

Step 2: Brown the Sausage

Heat a generous swirl of olive oil in a large skillet over medium-high. Add the sausage (with casings removed) and break it up with a spoon as it cooks. Let it develop some crispy brown bits—that’s pure flavor gold! This should take about 6–8 minutes, and your kitchen will already be smelling amazing.

Step 3: Sauté Onion and Garlic

Toss in the diced onion and minced garlic once the sausage is cooked through. Gently sauté until the onion softens and the garlic becomes fragrant, about 2–3 minutes. Keep the heat moderate so the garlic doesn’t burn; those mellow, sweet-savory flavors are essential to the Rigatoni with Sausage, Tomatoes, and Zucchini Recipe.

Step 4: Add Zucchini

Now, stir in your zucchini half-moons. Let them cook for another 3–4 minutes, just until they’re bright and tender but still a little crisp. You want the zucchini to soak up those sausagey flavors while keeping a lovely texture in the final dish.

Step 5: Simmer with Tomatoes and Seasonings

Pour in the can of diced tomatoes (don’t forget the juices), then add the dried oregano, a sprinkle of red pepper flakes if you like heat, plus salt and black pepper to taste. Reduce the heat and let everything mingle for 5–6 minutes, creating a savory, chunky sauce that brings all those wonderful flavors together.

Step 6: Combine and Finish

Add your cooked rigatoni right into the skillet, along with that reserved pasta water. Toss everything until the pasta is glossy and every tube is coated in savory goodness. Now scatter in the Parmesan cheese so it melts and binds the sauce together. Finish with a generous handful of fresh basil or parsley for a burst of color and freshness before serving up your Rigatoni with Sausage, Tomatoes, and Zucchini Recipe.

How to Serve Rigatoni with Sausage, Tomatoes, and Zucchini Recipe

Garnishes

The final touch makes all the difference! A big shower of extra Parmesan and a few torn leaves of fresh basil or parsley right before serving add flavor, texture, and a restaurant-worthy finish to your Rigatoni with Sausage, Tomatoes, and Zucchini Recipe. If you want a little heat, finish each bowl with an extra pinch of red pepper flakes.

Side Dishes

Keep things Italian with a simple arugula salad drizzled with lemon, or some crusty bread to soak up every last bit of sauce. Roasted garlic broccoli or a zingy caprese salad also complement this pasta beautifully, making your dinner feel like something truly special.

Creative Ways to Present

Try serving individual portions in wide, shallow bowls or piling your Rigatoni with Sausage, Tomatoes, and Zucchini Recipe onto a platter for a family-style centerpiece. For a fun twist, top each bowl with a dollop of ricotta or torn mozzarella. If you love a little crunch, sprinkle toasted breadcrumbs or crispy fried onions over the top for contrast.

Make Ahead and Storage

Storing Leftovers

Once completely cool, transfer leftovers to an airtight container and pop it in the fridge. The pasta and sauce will keep well for up to 3 days, and the flavors actually meld and deepen, making your Rigatoni with Sausage, Tomatoes, and Zucchini Recipe even more irresistible the next day.

Freezing

Want to stash some for later? Portion your cooled pasta into freezer-safe bags or containers, removing as much air as possible. It’ll freeze well for up to 2 months. To thaw, just transfer to the refrigerator overnight, then reheat as usual for a homemade meal on standby.

Reheating

Gently rewarm individual servings in a skillet or saucepan over low heat, adding a splash of water if it looks a bit dry. The microwave also works well—just cover the dish and heat in short bursts, stirring in between, until steaming hot. Don’t forget a fresh sprinkle of cheese and herbs to revive each serving.

FAQs

Can I use a different type Main Course

Absolutely! Penne, ziti, or even fusilli will work nicely with the sauce and sausage. Just aim for a short, sturdy pasta that holds up to a chunky sauce, keeping the spirit of the Rigatoni with Sausage, Tomatoes, and Zucchini Recipe intact.

What kind of sausage is best?

Both sweet and spicy Italian sausage are fantastic choices. If you prefer a lighter option, chicken or turkey sausage also taste wonderful and make the dish a bit leaner.

How can I make this dish vegetarian?

Swap in your favorite plant-based sausage or simply double the zucchini and toss in mushrooms for a hearty, meatless Rigatoni with Sausage, Tomatoes, and Zucchini Recipe experience. The sauce still delivers tons of flavor without the meat!

Can I add more veggies?

Definitely! This recipe is endlessly flexible. Spinach, bell peppers, mushrooms, or even eggplant are delicious additions. Just be sure to sauté extra veggies until tender so they blend into the sauce.

Is this recipe good for meal prep?

Yes—this pasta holds up beautifully for lunches or quick dinners. Store it in individual containers, and the Rigatoni with Sausage, Tomatoes, and Zucchini Recipe becomes a tasty, filling option no matter how busy your week gets.

Final Thoughts

If you’re looking for a comforting, flavor-packed meal that never fails to impress, you’ve found it with this Rigatoni with Sausage, Tomatoes, and Zucchini Recipe. It’s weeknight-easy, company-worthy, and guaranteed to bring big smiles to the table. Give it a try—I think you’ll love having this pasta in your dinner rotation as much as I do!

Rigatoni with Sausage, Tomatoes, and Zucchini Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Rigatoni with Sausage, Tomatoes, and Zucchini recipe is a delicious and hearty pasta dish that combines the flavors of Italian sausage, tender zucchini, and tangy tomatoes. It’s a perfect weeknight meal that is sure to satisfy your cravings for a comforting and flavorful dinner.

Ingredients

Scale

Rigatoni Pasta:

12 ounces rigatoni pasta

Sauce:

1 tablespoon olive oil
1 pound Italian sausage (casings removed)
1 small onion (diced)
2 cloves garlic (minced)
1 medium zucchini (sliced into half-moons)
1 can (14.5 ounces) diced tomatoes (with juices)
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional)
Salt and black pepper to taste

Garnish:

½ cup grated Parmesan cheese
Fresh basil or parsley for garnish

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Instructions

Cook the Rigatoni: Cook the rigatoni until al dente. Reserve pasta water, drain, and set aside.
Sauté Sausage: In a skillet, cook the sausage until browned. Add onion and garlic, then sauté until softened.
Add Vegetables: Stir in zucchini and cook until tender. Add tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer to blend flavors.
Combine: Add cooked rigatoni and pasta water to the skillet. Toss together.
Finish: Sprinkle with Parmesan cheese and garnish with basil or parsley. Serve warm.