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

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.

Ingredients

Units Scale

Produce

5 minced garlic cloves
1 chopped yellow onion
2 diced small zucchini
2 cups cherry tomatoes
Handful of chopped fresh basil

Meat

1 pound Italian sausage

Pasta

3/4 pound rigatoni pasta shapes

Liquids

1 cup chicken broth or white wine
Reserved 1/2 cup pasta water

Condiments & Seasonings

3 tablespoons olive oil
3 tablespoons tomato concentrate (paste)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional

Garnish

Freshly grated parmesan, to serve

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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.

Nutrition

Serving Size: 1/6 of recipe
Calories: 510
Sugar: 6g
Sodium: 820mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 22g
Cholesterol: 55mg