Rigatoni with Italian Sausage, Tomatoes, and Zucchini
A hearty one-pan pasta dish combining Italian sausage with fresh zucchini and burst grape tomatoes in a rich wine-based sauce. The sausage provides savory depth while zucchini adds freshness and color. Perfect for weeknight dinners when you want something satisfying but not too heavy. The combination of aromatics, white wine, and fresh basil creates a restaurant-quality meal that comes together in about 30 minutes.
Ingredients
- 1 pound Italian sausage, mild, sweet, or spicy
- 5 cloves garlic, minced
- ¾ pound rigatonipenne or ziti1:1
Any tube pasta holds sauce well
- 1 large yellow onion, chopped
- 3 tbsp tomato paste
- 3 tbsp olive oil
- 2 cup grape tomatoes
- 1 cup white wine or chicken broth
- 2 small zucchini, diced
- freshly grated Parmesan cheese
- fresh basil, chopped
- ¼ tsp crushed red pepper flakes(optional)
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Bring a large pot of salted water to a boil over medium heat
- 2
Heat olive oil in a large wide saucepan over medium heat and cook onion and red pepper flakes until onion is very tender
- 3
Add sausage and crumble with wooden spoon, cooking until browned and no longer pink
- 4
Add garlic and cook until aromatic, then stir in tomato paste
- 5
Season with salt and pepper, add tomatoes and wine, cooking while stirring occasionally until tomatoes burst and release juices
- 6
Add zucchini and cook to heat through
- 7
Cook rigatoni in boiling water until al dente
- 8
Reserve pasta water and drain pasta, then toss hot pasta into sauce to combine
- 9
Add reserved pasta water if needed for consistency, stir in basil
- 10
Remove from heat, serve with grated Parmesan cheese
Tips
Reserve pasta water before draining as the starchy liquid helps bind the sauce to the pasta and creates a silky texture.
Press grape tomatoes with wooden spoon if they don't burst naturally to release their juices and create more sauce.
Add zucchini in the last 5 minutes to maintain texture and prevent overcooking.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Can make sauce 1 day ahead, reheat and add fresh pasta
Serve immediately while hot with extra Parmesan and crusty bread
Common Mistakes
Don't overcook zucchini to avoid mushy texture
Reserve pasta water before draining to avoid dry sauce
Substitutions
Any tube pasta holds sauce well
FAQ
Can I use different pasta shapes?
Yes, any tube pasta like penne, ziti, or shells works well as they hold the chunky sauce effectively.
What if I don't have white wine?
Use chicken broth or vegetable broth instead for similar depth of flavor without alcohol.
How long will leftovers keep?
Store refrigerated up to 3 days in covered container. Reheat gently with splash of broth if needed.