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
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.
Notes
- Use spicy Italian sausage for a bolder flavor or chicken sausage for a lighter option.
- You can also add spinach or mushrooms for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
