Description
Experience the delightful flavors of Rigatoni with Sausage, Tomatoes, and Zucchini—a quick and satisfying dish that combines hearty Italian sausage with fresh vegetables.
Ingredients
Scale
- 3/4 lb rigatoni pasta
- 1 lb Italian sausage
- 2 cups grape tomatoes
- 2 small zucchinis, diced
- 1 large yellow onion
- 5 cloves garlic
- 3 tablespoons olive oil
- 1 cup white wine or chicken broth
- Fresh basil and Parmesan cheese for garnish
Instructions
- Boil salted water in a large pot and cook rigatoni according to package instructions until al dente.
- In a skillet, heat olive oil over medium heat. Add chopped onion and crushed red pepper; sauté until soft.
- Add Italian sausage, breaking it apart as it cooks until browned.
- Stir in minced garlic and tomato paste; cook for one minute.
- Add grape tomatoes and white wine (or broth), seasoning with salt and pepper. Cook until tomatoes burst, then stir in diced zucchini.
- Combine cooked rigatoni with the sauce in the skillet, adding reserved pasta water as needed.
- Serve immediately with fresh basil and grated Parmesan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 280g)
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Swap out rigatoni for your favorite pasta shape if desired. For a spicier kick, increase the amount of crushed red pepper flakes. This dish is also great for meal prep—store leftovers in airtight containers.