I recently prepared a Rigatoni dish loaded with Italian sausage, juicy tomatoes and diced zucchini. Mixed with garlic, red pepper flakes and extra virgin olive oil, each bite reveals a balanced flavor. Topped with fresh basil and Parmesan, this recipe feels satisfying and irresistible. I encourage you to try.

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I’m excited to share my latest twist on a classic pasta dish—Rigatoni With Sausage, Tomatoes, And Zucchini. This one is super easy to whip together and it’s become one of my favorite meals to make on busy weeknights.

I start off by cooking 1 lb of rigatoni until it’s just right, then I toss it with Italian sausage (I used about 1 lb with the casings removed), fresh halved tomatoes, and diced zucchini. I also add a chopped medium onion and minced garlic to build up the savory flavors.

A splash of 1/4 cup extra virgin olive oil brings everything together, while a pinch of red pepper flakes adds a fun kick if you like a bit of spice. I finish it off with a sprinkle of grated Parmesan and some fresh basil leaves.

This dish isn’t just about great flavors—it perfectly fits into the vibe of easy pasta recipes you love. Enjoy!

Why I Like this Recipe

I really love this recipe because it hits the spot on so many levels. First, I love how the savory Italian sausage mixes with the fresh, light flavors of tomatoes and zucchini—it feels like an explosion of taste every time I dig in. Second, the dish is super easy to whip up even on my busiest day, yet it still feels like I made something special. Third, I really appreciate that I can control the heat by tossing in just the right amount of red pepper flakes, so it’s as spicy as I want it to be. And finally, topping it off with fresh basil and Parmesan gives it that perfect homemade finish that always makes me smile.

This rigatoni pasta recipe is a lifesaver when im in need of a quick, tasty meal. Its super simple but packs loads of flavor from Italian sausage, fresh tomatoes, and zucchini all mixed together. If im feeling bold, a little red pepper flakes give it that extra kick that makes the dish even better. Overall, it’s an easy and comfort food meal that’s just perfect when you need something both hearty and fresh.

Ingredients

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Rigatoni pasta delivers hearty carbohydrates that fuel you and act as a flexible, satisfying base.
Italian sausage offers protein and robust flavor with a touch of spice that really elevates the dish.
Zucchini brings fiber, vitamins, and a mild, slightly sweet crunch good for digestion.
Fresh tomatoes add tangy sweetness, vitamins, and a juicy burst of flavor that brightens everything.
Onions deliver essential aroma and slight sweetness for overall dish depth and comfort.
Garlic intensifies flavors with its pungent zest and notable health perks that everyone loves.
Extra virgin olive oil supplies healthy fats and a smooth, fruity finish perfect for the sauce.
Red pepper flakes add a subtle heat to lift the dish when you need a little kick.
Fresh basil freshens the recipe with a light, herbal finish that makes every bite memorable.

Ingredient Quantities

1 lb rigatoni pasta

1 lb Italian sausage (casings removed)

2 medium zucchinis, diced

1 pint fresh tomatoes, halved

1 medium onion, choped

3 cloves garlic, minced

1/4 cup extra virgin olive oil

1/2 teaspoon red pepper flakes (optional if u like spice)

Salt and pepper to taste

Fresh basil leaves (for garnish)

Grated Parmesan cheese (for serving)

How to Make this

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1. Start by boiling a large pot of salted water and cook the rigatoni until it’s al dente then drain.

2. Heat the extra virgin olive oil in a large skillet over medium heat.

3. Add the chopped onion and minced garlic to the skillet and cook until they become soft and slightly golden.

4. Crumble the Italian sausage into the skillet and cook it until its browned and no longer pink.

5. Mix in the diced zucchinis and halved fresh tomatoes, stirring well.

6. Sprinkle in the red pepper flakes if you want a bit of heat and season with salt and pepper to taste.

7. Lower the heat and let everything simmer for about ten minutes until the zucchinis are tender.

8. Toss the drained rigatoni into the sauce making sure its all mixed together.

9. Serve the dish with fresh basil leaves on top and a good helping of grated Parmesan cheese.

10. Enjoy your meal while still hot and flavorful!

Equipment Needed

1. Large pot for boiling water
2. Colander or strainer to drain pasta
3. Large skillet for cooking the sausage and veggies
4. Cutting board for chopping the onion, garlic, zucchinis, and tomatoes
5. Chef’s knife to chop and mince the ingredients
6. Measuring spoons for red pepper flakes, salt and pepper
7. Wooden spoon for stirring the sauce
8. Tongs to toss the pasta with the sauce
9. Serving plates or bowls for plating the dish
10. A timer or clock to keep track of cooking times

FAQ

Do i need to remove the sausage casings?

Yes, its best to remove them. Doing so helps break up the meat easier while cooking and make it mix better with the ingredients.

How long should i cook the rigatoni pasta?

Cook the pasta until its al dente. Usually around 10-12 minutes should do it but always taste a piece to be sure.

Can i adjust the spiciness in this recipe?

Absolutely! If you dont like too much heat, you can reduce or skip the red pepper flakes. Alternatively, if you love spice, feel free to add a bit extra.

How can i make this recipe more budget friendly?

You can switch the Italian sausage with ground beef or turkey and use canned tomatoes if fresh ones are too pricey, though the flavor might differ slightly.

Can i store leftovers for later?

Yes, leftovers can be kept in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove so it doesnt dry out.

Rigatoni With Sausage, Tomatoes, And Zucchini Recipe Substitutions and Variations

Rigatoni: If u can’t find rigatoni, penne or fusilli works just as good in this recipe
Italian Sausage: You can use ground pork or even a mix of ground beef with a pinch of fennel seeds if you dont have sausage
Zucchini: Yellow squash is a fine substitute, keep in mind that it may cook a bit faster
Fresh Tomatoes: In a pinch, canned diced tomatoes can totally be used, but just drain them a bit extra
Parmesan Cheese: If youre looking for something different, try Pecorino Romano for a sharper tang

Pro Tips

1. When you’re sautéeing the onions and garlic, take your time so they get really soft and a little golden. This step sets up the whole flavour basis for your dish and if you rush it, you might end up with burnt bits that can overpower everything.

2. Break up the sausage really well while cooking it, making sure it browns evenly. The little crispy bits add some great texture and taste that makes a big difference in your final dish.

3. Let the sauce simmer on low heat once you mix in the tomatoes and zucchinis. This gives all the flavours time to blend together nicely, without overcooking the veggies.

4. Toss the pasta into the sauce immediately after draining it. The heat helps the pasta soak up the flavours and keeps the dish looking and tasting fresh.