Can I use a different shape of pasta?

Absolutely! Any short pasta shape that can catch the sauce—like penne, ziti, or shells—will work perfectly. Just keep an eye on cook times for the best texture.

What if I don’t eat pork?

No problem—swap in turkey or chicken Italian sausage. Vegetarian sausages are a great substitute, or you can use crumbled tofu for a plant-based twist.

Do I have to use wine in the sauce?

Not at all. Chicken broth is a great substitute, keeping the sauce flavorful and rich without alcohol. Even vegetable broth works well for a lighter, vegetarian option.

How can I make this dairy-free?

Simply skip the parmesan at the table or use a dairy-free cheese alternative. The pasta and sauce themselves are already dairy-free, and the dish will still be bursting with flavor.

Rigatoni with Sausage, Tomatoes, and Zucchini Recipe

Name: Rigatoni with Sausage, Tomatoes, and Zucchini Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 5 minced garlic cloves; 1 chopped yellow onion; 2 diced small zucchini; 2 cups cherry tomatoes; Handful of chopped fresh basil; 1 pound Italian sausage; ¾ pound rigatoni pasta shapes; 1 cup chicken broth or white wine; Reserved ½ cup pasta water; 3 tablespoons olive oil; 3 tablespoons tomato concentrate (paste); 1 teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon red pepper flakes, optional; Freshly grated parmesan, to serve

Ready for a dinner that tastes like summer in a bowl, without any of the stress? This Rigatoni with Sausage, Tomatoes, and Zucchini is exactly the answer for hungry weeknights—hearty, vibrant, and full of depth, all on the table in about 40 minutes. We’re talking juicy sausage, sweet cherry tomatoes, tender zucchini, and punchy herbs, all twirled together with robust rigatoni and finished off with clouds of parmesan. It’s simple, satisfying, and perfect for anyone who craves cozy Italian flavors but wants dinner to be delicious and absolutely doable.

Why You’ll Love This Recipe

Speedy and Weeknight-Friendly: The cook time is just about 40 minutes, but the flavors are rich and developed—as if you simmered all day.
Incredibly Satisfying: The combination of sausage and rigatoni means you won’t be hungry soon after—this meal truly sticks to your ribs in the most comforting way.
Colorful and Fresh: With cherry tomatoes and zucchini, the flavors pop off the plate (and so do the colors). It just looks and feels cheerful.
Simple Technique, Big Results: Brown the sausage, sauté a few veggies, toss everything together. It’s familiar and intuitive—no fancy equipment or skills required.
Flexible for Ingredients: This recipe is ripe for customization. If you’ve got other favorites or extras in the fridge, bring them in!

Ingredients You’ll Need

Here’s what creates all that flavor—plus a few tips to make it your own:

Italian Sausage: Go for sweet, spicy, or a mix—this brings deep meaty flavor. If you’re using links, remove the casings.
Garlic: Minced fresh; essential for that mouthwatering aroma.
Yellow Onion: Adds subtle sweetness and depth as it slowly softens.
Chicken Broth or White Wine: Either deglazes the pan and creates a light sauce.
Rigatoni Pasta: Their chunky shape catches all the sauce and sausage bits. Penne or ziti work well too if that’s what you have.
Zucchini: Brings freshness and gentle green crunch—don’t skip this!
Olive Oil: Helps sauté and flavors the base; use a good quality one for best results.
Tomato Concentrate (Paste): Tomato paste deepens the umami, making the sauce taste like it cooked forever.
Cherry Tomatoes: These get juicy and burst, creating sweet spots in every bite.
Salt and Black Pepper: Basic, but essential. Season to taste!
Red Pepper Flakes (Optional): For just a whisper of heat—great if you like a little kick.
Fresh Basil: Torn or chopped, this is the freshness bomb at the end.
Freshly Grated Parmesan: For salty, nutty finish—don’t use the pre-shredded stuff if you can help it.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Veggie Boost: Add diced bell peppers, mushrooms, or baby spinach. They’ll meld beautifully into the sauce.
Go Meatless: Skip the sausage and use roasted veggies or a can of drained chickpeas for protein.
Pasta Swap: Any short, sturdy pasta (like penne or shells) can step in for rigatoni.
Cheesy Finish: For extra creaminess, stir in a dollop of mascarpone or ricotta with the hot pasta.
Herb Twist: Try fresh oregano or parsley if basil isn’t handy.
Wine-Free Version: Stick with more chicken broth; you’ll still get plenty of flavor.

How to Make Rigatoni with Sausage, Tomatoes, and Zucchini

Step 1: Cook the Pasta

Bring a big pot of salted water to a boil and cook the rigatoni according to the package instructions. Drain and reserve about half a cup of the pasta water—this trick helps your sauce cling to the noodles perfectly.

Step 2: Start the Sauce Base

While the pasta’s going, heat olive oil in a large deep skillet or Dutch oven. Add chopped onion (and red pepper flakes, if you love heat) and sauté for 10 minutes until the onion is golden and fragrant.

Step 3: Brown the Sausage

Add in the sausage—break it up with a wooden spoon so you get those beautiful caramelized edges. Cook until well browned and crumbled.

Step 4: Garlic and Tomato Paste

Toss in the minced garlic and stir. Let it cook for about 2 minutes, just until fragrant, then scoop in the tomato paste. Cook that out for a couple minutes to concentrate its flavor—it should start to darken in color (this is where some real depth happens!).

Step 5: Deglaze and Simmer

Pour in either chicken broth or white wine, scraping up the delicious browned bits from the bottom of the pan. Add cherry tomatoes, salt, and pepper, and let everything simmer together for about 10 minutes. The tomatoes will soften, and the sauce will thicken.

Step 6: Add Zucchini

Mix in the diced zucchini and cook for about 5 minutes. This way, it stays just tender with a slight bite—not mushy.

Step 7: Combine and Finish

Add the drained rigatoni to the skillet. Toss everything together, using a splash of that reserved pasta water to keep everything silky and saucy. Stir in the chopped basil just before serving for a hit of flavor.

Step 8: Serve

Dish up generous bowls and finish each with a heap of fresh parmesan. It’s ready to enjoy!

Pro Tips for Making the Recipe

Let the Onions Linger: The longer they cook, the sweeter and softer they get—patience pays off.
Brown, Don’t Steam, the Sausage: Give the sausage time to really caramelize; that’s where the flavor magic happens.
Use Fresh Parmesan: Grate it yourself for the best melt and flavor.
Add Pasta Water Gradually: You probably won’t need all of it. Add just enough to bring everything together without making it soupy.
Season as You Go: Tasting throughout helps layer the flavors and avoid blandness.

How to Serve

This dish truly shines on its own—it’s a complete meal! But if you want to round things out:

Pair with Crusty Bread: Soak up all that lovely sauce with a slice of rustic Italian bread.
Fresh Green Salad: A crisp salad with lemony vinaigrette balances the rich, hearty pasta.
Extra Garnishes: More basil, a final drizzle of olive oil, or a sprinkle of chili flakes if you’re craving an extra kick.

It’s also terrific with a glass of light red wine or sparkling water with lemon!

Make Ahead and Storage

Storing Leftovers

Cool leftovers completely, then transfer to airtight containers. This rigatoni stays fresh in the fridge for up to three days.

Freezing

Pasta dishes like this are freezer-friendly! Portion into containers and freeze for up to two months. The texture of zucchini can change slightly, but the flavor is still there.

Reheating

Reheat gently on the stovetop with a splash of water or broth to loosen the sauce. The microwave works in a pinch—stir halfway through to make sure it’s evenly hot.

FAQs

Can I use a different shape of pasta?

Absolutely! Any short pasta shape that can catch the sauce—like penne, ziti, or shells—will work perfectly. Just keep an eye on cook times for the best texture.
What if I don’t eat pork?

No problem—swap in turkey or chicken Italian sausage. Vegetarian sausages are a great substitute, or you can use crumbled tofu for a plant-based twist.
Do I have to use wine in the sauce?

Not at all. Chicken broth is a great substitute, keeping the sauce flavorful and rich without alcohol. Even vegetable broth works well for a lighter, vegetarian option.
How can I make this dairy-free?

Simply skip the parmesan at the table or use a dairy-free cheese alternative. The pasta and sauce themselves are already dairy-free, and the dish will still be bursting with flavor.

Final Thoughts

Rigatoni with Sausage, Tomatoes, and Zucchini is everything a weeknight pasta should be—comforting, lively, and somehow deeply elegant despite its simplicity. It’s the kind of dish you’ll find yourself making again and again, experimenting, swapping veggies, playing with add-ins, and loving every bite. So roll up your sleeves, gather your freshest ingredients, and get ready for a pasta night that’s absolutely worth savoring. Enjoy!

Rigatoni with Sausage, Tomatoes, and Zucchini Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: Italian-American
Diet: Halal

Print Recipe

Description

This flavorful Rigatoni with Sausage, Tomatoes, and Zucchini is a hearty, satisfying pasta dish that combines savory Italian sausage with juicy cherry tomatoes, tender zucchini, and a rich tomato-garlic sauce. Fresh basil and grated parmesan top off this comforting meal that’s perfect for weeknight dinners or special occasions alike.

Instructions

Cook the Pasta: Bring a large pot of water to a boil, add a pinch of salt and the rigatoni pasta. Cook the pasta according to the package instructions until al dente. Drain and set aside, keeping the pasta warm. Reserve ½ cup of the cooking water for later use.
Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the chopped onion and optional red pepper flakes, sautéing for about 10 minutes until softened and slightly golden.
Brown the Sausage: Add the Italian sausage to the pan, breaking it up with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes, making sure to keep crumbling the sausage as it cooks.
Add Garlic and Tomato Paste: Stir in the minced garlic and cook for 2 minutes until fragrant. Then add the tomato concentrate and stir well, cooking for another 2 minutes to deepen the flavors.
Deglaze and Add Tomatoes: Pour in the chicken broth or white wine, and scrape up any browned bits from the pan bottom with a wooden spoon. Add cherry tomatoes, salt, and black pepper and cook for 10 minutes, allowing the tomatoes to soften and create a sauce.
Add Zucchini: Stir in the diced zucchini and cook for another 5 minutes, until just tender.
Combine Pasta and Sauce: Add the drained pasta to the sausage and zucchini mixture. Toss well to coat, adding in some reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
Finish and Serve: Stir in the chopped basil just before serving. Plate the pasta and sprinkle generously with freshly grated parmesan cheese. Serve hot and enjoy!

Notes

You can substitute turkey or chicken sausage for a lighter version.
For a vegetarian dish, omit the sausage and add extra zucchini and tomatoes or use a plant-based sausage.
Reserve pasta water carefully, as it helps create a silky sauce that coats the pasta.
Feel free to adjust the level of red pepper flakes to achieve your desired spiciness.
This dish is best served immediately, but leftovers can be stored in an airtight container in the fridge for up to 2 days.