Savory Rigatoni Delight with Zucchini & Sausage

$- 12 oz rigatoni pasta - 2 large zucchinis, diced - 1 lb Italian sausage (mild or spicy) - 2 cups cherry tomatoes, halved - 3 cloves garlic, minced - 1 teaspoon red pepper flakes (optional) - 1 tablespoon olive oil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving Each ingredient plays a key role in this dish. The rigatoni pasta serves as the base, holding all the flavors. Zucchini adds a fresh crunch and a touch of sweetness. Italian sausage gives a hearty flavor, while cherry tomatoes add juiciness and acidity. Garlic provides a warm, aromatic touch. Red pepper flakes can add a spicy kick, but it’s optional. Olive oil helps to cook the sausage and adds richness. Oregano brings an earthy note, while salt and pepper enhance all the flavors. Fresh basil and Parmesan cheese finish the dish, adding brightness and creaminess. Feel free to get creative with your ingredients! You can swap rigatoni for any pasta you like, such as penne or fusilli. For a vegetarian option, try using plant-based sausage or mushrooms for depth. If you don't have cherry tomatoes, use diced regular tomatoes. Zucchini can be replaced with bell peppers or spinach for different flavors. Instead of Parmesan, you can use Pecorino or nutritional yeast for a dairy-free alternative. {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water for flavor. Once the water boils, add 12 oz of rigatoni pasta. Cook it according to the package directions until it is al dente. This usually takes about 10 minutes. When done, drain the pasta. Save about 1 cup of the pasta water. This water will help your sauce later. Next, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 lb of Italian sausage to the skillet. Use a wooden spoon to break it apart as it cooks. Brown the sausage for about 5 to 7 minutes. Make sure it is cooked through and no longer pink. This step adds a lot of flavor to your dish. Now it’s time for the veggies! Add 3 minced garlic cloves and 2 diced zucchinis to the skillet. Stir them in and cook for about 3 to 4 minutes. You want the zucchini to become tender. Next, add 2 cups of halved cherry tomatoes and 1 teaspoon of red pepper flakes, if you like heat. Season with 1 teaspoon of dried oregano, salt, and pepper. Cook this mixture for about 5 more minutes. The tomatoes should soften and release their juices, creating a lovely sauce. Finally, add the drained rigatoni to the skillet. Pour in some of the reserved pasta water a little at a time. Toss everything together until the rigatoni is well coated in the sauce. Cook for another 2 to 3 minutes. Now, your rigatoni with sausage, zucchini, and tomatoes is ready to be served! To make perfect rigatoni, remember to use plenty of salt in your water. This adds flavor to the pasta. Cook it until it’s al dente, which means it should still have a slight chew. Keep a cup of pasta water. This water helps bind the sauce to the pasta. If you find the dish too dry, add a bit of this water to moisten it. You can save time by prepping your ingredients first. Dice the zucchini and halve the cherry tomatoes before you start cooking. This way, you can move quickly from one step to another. Consider cooking the sausage while the pasta boils. This lets you make the most of your time in the kitchen. To boost the flavor, try using fresh herbs. Fresh basil adds a bright note. You can also use fresh oregano if you have it. For an extra kick, add red pepper flakes. They bring heat without overpowering the dish. Lastly, a drizzle of high-quality olive oil before serving enhances richness. Grated Parmesan cheese on top adds a savory finish. Pro Tips Cook Pasta Al Dente: Be sure to cook the rigatoni until it's al dente for the best texture. This will help it hold up well when mixed with the sauce. Use Fresh Ingredients: Opt for fresh zucchini and high-quality Italian sausage to enhance the flavor of your dish. Fresh produce makes a noticeable difference! Adjust Seasoning Gradually: When seasoning your dish, start with a small amount of salt and pepper and adjust as needed. This ensures you don’t over-season your sauce. Enhance with Olive Oil: A drizzle of good-quality olive oil just before serving adds richness and flavor. It’s a simple finishing touch that elevates the dish. {{image_2}} To make a vegetarian version, swap the sausage for plant-based protein. You can use lentils, chickpeas, or your favorite meat substitute. This change keeps the dish hearty and satisfying. Use extra veggies like bell peppers or mushrooms for added flavor. They’ll give depth and texture to your meal. If you love spice, add more heat! Use spicy Italian sausage instead of mild. You can also add more red pepper flakes. Try adding sliced jalapeños for an extra kick. This spicy twist makes your dish exciting and full of bold flavors. You can mix in other tasty ingredients too. Spinach or kale adds vibrant color and nutrition. Roasted red peppers can enhance the taste with a sweet, smoky flavor. If you want a creamy texture, stir in some ricotta or cream cheese. Each addition can change the dish while keeping it delicious and fresh. To keep your rigatoni with sausage, zucchini, and tomatoes fresh, store it in an airtight container. Let the dish cool down before sealing it. This helps prevent moisture build-up, which can make your pasta soggy. You can keep it in the fridge for up to three days. When you’re ready to enjoy leftovers, heat the pasta in a skillet over medium heat. Add a splash of water or stock to keep it moist. Stir often until it's heated through, about 5 minutes. You can also use the microwave. Just cover the dish and heat in 30-second bursts, stirring in between, until hot. If you want to freeze your rigatoni, place it in a freezer-safe container after it cools. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat as mentioned above. This way, you can have a delicious meal ready for a busy day! Rigatoni usually takes about 10-12 minutes to cook. Check the package for specific times. Cook until it is al dente, which means it should have a slight bite. This texture holds up well with the sauce. Yes, you can use other types of pasta. Penne, fusilli, or even spaghetti work great. Just adjust the cooking time based on the pasta shape. Each type brings a different feel to the dish. You can pair rigatoni with a side salad. A simple green salad with vinaigrette works well. Garlic bread is also a nice choice. For a drink, consider a light red wine or sparkling water. These options balance the flavors and make your meal more satisfying. This blog post covered key parts of making rigatoni. We discussed ingredients, cooking steps, and tips for success. We explored variations and storage methods. For perfect rigatoni, choose quality ingredients and follow the steps closely. Don't hesitate to try new twists, like adding veggies or spice. Keep these tips in mind as you cook. Enjoy your rigatoni experience!$

Savory Rigatoni Delight with Zucchini & Sausage

A delicious pasta dish featuring rigatoni, zucchini, and Italian sausage, perfect for a hearty meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

12 oz rigatoni pasta
2 large zucchinis, diced
1 lb Italian sausage
2 cups cherry tomatoes, halved
3 cloves garlic, minced
1 teaspoon red pepper flakes
1 tablespoon olive oil
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh basil leaves
for serving grated Parmesan cheese

Instructions

In a large pot of boiling salted water, cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving about 1 cup of the pasta cooking water.
In a large skillet over medium heat, heat the olive oil. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
Stir in the minced garlic and diced zucchini to the skillet. Cook for another 3-4 minutes, until the zucchini is tender.
Add the cherry tomatoes and red pepper flakes (if using) to the skillet. Season with oregano, salt, and pepper. Cook for an additional 5 minutes, allowing the tomatoes to soften and release their juices.
Add the cooked rigatoni to the skillet. Pour in some reserved pasta water, a little at a time, and toss everything together until well combined and coated. Cook for another 2-3 minutes.
Remove from heat and serve immediately, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.

Notes

Serve in large bowls with fresh basil leaves on top and extra Parmesan on the side for guests to add as they like. Optionally, add a drizzle of good-quality olive oil before serving for a finishing touch.

Keyword Italian, pasta, sausage, zucchini