Irresistible Rigatoni with Sausage, Tomatoes, and Zucchini

The aroma of Rigatoni with Sausage, Tomatoes, and Zucchini wafts through the air like a warm hug from your favorite aunt. Imagine twirling those plump tubes of pasta around your fork, the savory sausage mingling with juicy tomatoes and tender zucchini, creating a symphony of flavors that dances on your taste buds. For more inspiration, check out this lunch options recipe.

I remember the first time I made this dish; it was supposed to be a simple meal but turned into an impromptu family feast. My friends were over for game night, and I thought, why not whip up something hearty? Little did I know my kitchen would turn into a delightful chaos of laughter and spilled marinara sauce.

The last time I served this dish at a dinner party, my friends begged for seconds and even thirds. The smiles on their faces were priceless. For more inspiration, check out this dinner recipes recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Rigatoni Pasta: Opt for high-quality pasta; it holds onto the sauce beautifully for maximum flavor.

• Italian Sausage: Choose spicy or mild based on preference; both add excellent flavor to the dish.

• Canned Diced Tomatoes: Ensure they’re packed in juice for extra moisture and taste; they’re the heart of the sauce.

• Zucchini: Fresh zucchinis add color and nutrition; look for firm ones without blemishes.

• Garlic: Fresh garlic gives an aromatic punch; try not to skimp here!

• Olive Oil: A good quality olive oil enhances all flavors and provides richness to the dish.

• Parmesan Cheese: Freshly grated cheese creates that creamy finish that makes every bite irresistible.

• Fresh Basil: Adds freshness; don’t skip it if you can find some—it brightens everything up!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Rigatoni with Sausage, Tomatoes, and Zucchini

Cook the Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.

Sauté the Sausage: In a large skillet over medium heat, add olive oil. Crumble in the sausage and cook until browned and cooked through, about 5-7 minutes.

Add Garlic and Zucchini: Toss in minced garlic and diced zucchini into the skillet. Cook until zucchini softens slightly—about 3-4 minutes—releasing a delicious aroma.

Add Tomatoes: Pour in canned diced tomatoes along with their juices. Stir well and let simmer for about 10 minutes until thickened slightly.

Toss Everything Together: Add cooked rigatoni to the skillet along with chopped fresh basil. Mix gently until everything is well combined—look for that sauce clinging beautifully to each piece of pasta.

Serve It Up: Plate your rigatoni masterpiece! Top generously with freshly grated Parmesan cheese and additional basil if desired.

This Rigatoni with Sausage, Tomatoes, and Zucchini is more than just food; it’s an experience filled with laughter, warmth, and flavors that feel like home. Enjoy every forkful!

Content:

Know your sausage: Choose high-quality sausage for deeper flavor. I once grabbed a discount brand, and let’s just say my dinner guests were not impressed.

Add salt and seasonings wisely: Remember, you can always add more, but it’s tough to take it out. I learned this the hard way during a salt mishap!

Cook zucchini quickly: Sauté until tender-crisp; mushy isn’t appealing. Overcooked zucchini is like a sad, floppy handshake that everyone wants to avoid.

Perfecting the Cooking Process

Start by cooking the sausage until it’s browned, then add the tomatoes and zucchini while boiling the rigatoni. Timing is everything for optimal flavor and texture.

Add Your Touch

Feel free to swap the sausage for ground turkey or chicken for a lighter dish. You can also toss in some spinach or bell peppers for extra color and nutrition.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of water to keep it moist.

I remember serving this dish at my family reunion; everyone was surprised how delicious something so simple could be! The compliments kept coming, and I felt like a culinary rockstar.

FAQ

What kind of sausage is best for Rigatoni with Sausage, Tomatoes, and Zucchini?

Use Italian sausage for authentic flavor; spicy or sweet depends on your taste preference.

Can I make Rigatoni with Sausage, Tomatoes, and Zucchini ahead of time?

Yes, prepare it beforehand and store it in the fridge for up to three days.

How do I ensure my zucchini stays firm in the dish?

Sauté zucchini just until tender-crisp; overcooking will lead to mushiness in your meal.

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📖 Recipe Card

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Rigatoni with Sausage, Tomatoes, and Zucchini

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Rigatoni with Sausage, Tomatoes, and Zucchini is a comforting dish that combines savory Italian sausage, fresh tomatoes, and tender zucchini for a flavorful weeknight meal. This one-pot wonder is not only easy to prepare but also visually stunning, making it perfect for both casual dinners and special gatherings. Experience the joy of a hearty meal with every twirl of pasta on your fork!

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Ingredients

Scale 1x2x3x

• 12 oz rigatoni pasta
• 1 lb Italian sausage (spicy or mild)
• 2 (14.5 oz) cans diced tomatoes (packed in juice)
• 2 medium zucchinis, diced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup freshly grated Parmesan cheese
• ¼ cup fresh basil, chopped

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Instructions

1. Cook the Rigatoni: In a large pot of salted boiling water, cook rigatoni according to package instructions until al dente. Drain and set aside.
2. Sauté the Sausage: In a large skillet over medium heat, add olive oil. Crumble in the sausage and cook until browned (about 5-7 minutes).
3. Add Garlic and Zucchini: Stir in minced garlic and diced zucchini; sauté until zucchini softens slightly (3-4 minutes).
4. Incorporate Tomatoes: Pour in canned diced tomatoes with their juices and let simmer for about 10 minutes until slightly thickened.
5. Toss It All Together: Add cooked rigatoni and chopped basil to the skillet; mix gently until well combined.
6. Serve: Plate the pasta, topping generously with freshly grated Parmesan cheese and extra basil if desired.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: One-pot cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 510
• Sugar: 6g
• Sodium: 850mg
• Fat: 23g
• Saturated Fat: 8g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 57g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 50mg