Name: Rigatoni with Sausage, Tomatoes, and Zucchini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3/4 lb rigatoni pasta; 3 tablespoons olive oil; 1 large yellow onion (finely chopped ); 1/4 teaspoon crushed red pepper flakes (optional ); 1 lb Italian sausage (mild, sweet, or spicy will work); 5 cloves garlic, minced; 3 Tablespoons tomato paste; 2 cups grape tomatoes; 1 cup white apple vinegar or chicken broth; 2 small zucchini (diced ); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup fresh basil (chopped ); freshly grated Parmesan cheese

Rigatoni Rhapsody: My Go-To Pasta Party

Ever had one of those days where you just NEED carbs? 😂 Like, I swear, it’s a universal truth! Anyway, let me tell you about this rigatoni dish that’s like a warm hug but in pasta form.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, let’s talk ingredients!

So you’re gonna want to grab:
– 3/4 lb rigatoni pasta (the most fun shape, right?)
– 3 tablespoons of olive oil (yum!)
– 1 large yellow onion (like, the only onion that matters)
– 1/4 teaspoon crushed red pepper flakes (totally optional, but why not spice it up?)
– 1 lb Italian sausage (I go for mild but spicy is a whole vibe!)
– 5 cloves of garlic (because life is too short for not enough garlic)
– 3 tablespoons tomato paste (the glue that holds this all together)
– 2 cups grape tomatoes (they’re cuter than regular tomatoes, no?)
– 1 cup white apple vinegar or chicken broth (whatever you have!)
– 2 small zucchini (diced, because we’re being healthy-ish)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup fresh basil (seriously, don’t skimp on this!)
– freshly grated Parmesan cheese (the crown jewel!)

Seriously, half the fun is just wandering around the grocery store and tossing stuff in your cart. 🙌

So here’s why I make this constantly:

Okay, so picture this: I was having a rough week. Like, we’re talking bad hair days, lost my keys, the whole shebang. Then one day, I decided to whip this up—it’s like magic in a pot! It’s easy, it’s comforting, and it feels just like home. Plus, it’s a crowd-pleaser! Inviting friends over? They’ll love you! And if they don’t? Well, more pasta for you!

Another beautiful shot because we can’t get enough!

The One Trick That Changes Everything:

Listen up! The secret? Reserve that pasta water, my friend! It’s like liquid gold. Just trust me—sprinkling a little in the sauce at the end will make it all come together in a way that’s just *chef’s kiss*. Seriously, don’t skip this step!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Don’t Mess This Up (My Top Tips):

1. Don’t overcook the pasta! Seriously, al dente is your bestie here.
2. Burst those tomatoes! If they’re being stubborn, give them a little love tap with the spoon.
3. Add the basil right at the end! You want that fresh flavor to shine, not wilt away.
4. Taste as you go! Like, be your own taste tester. You’re a pro, after all.

How to Keep Them From Disappearing (Or, How to Store Them):

So, if you somehow have leftovers (which I doubt because it’s THAT good), just pop it in an airtight container and stash it in the fridge for 3-4 days. Reheat with a splash of water or more broth if it’s looking dry. But honestly, I’d be shocked if it lasted that long.

If You Liked This, You’ll Probably Like These Too:

Oh, and if you’re into this kinda vibe, you gotta try:
– Pasta Primavera – because veggies deserve love too!
– Creamy Garlic Parmesan Pasta – for those “I need all the cream” days.
– Pesto Chicken Pasta – summer in a bowl, I swear!

Before I go, I wanna hear from you! What’s your favorite comfort food that just makes everything better?? 🍝❤️

Rigatoni with Sausage, Tomatoes, and Zucchini

Flavor-packed Rigatoni with Sausage, Tomatoes, and Zucchini with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Category: Dinner

Yield: 6 servings servings

Ingredients

3/4 lb rigatoni pasta

3 tablespoons olive oil

1 large yellow onion (finely chopped )

1/4 teaspoon crushed red pepper flakes (optional )

1 lb Italian sausage (mild, sweet, or spicy will work)

5 cloves garlic, minced

3 Tablespoons tomato paste

2 cups grape tomatoes

1 cup white apple vinegar or chicken broth

2 small zucchini (diced )

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup fresh basil (chopped )

freshly grated Parmesan cheese

Instructions

Bring a large pot of salted water to a boil over medium-high heat.
Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the onion and crushed red pepper and cook until the onion is very soft, about 10 minutes. Add in the sausage and, using a wooden spoon, break it into small pieces. Cook until sausage is brown and no pink color remains.
Add in the garlic and cook for 1 minute, or until fragrant. Stir in the tomato paste.
Add in the tomatoes and apple vinegar (or stock) and season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to burst and give off their juices, about 10 minutes. Use a wooden spoon to gently press the tomatoes if they’re not bursting on their own. Stir in the zucchini and cook for 5 minutes.
In the meantime, add the rigatoni into the boiling water and cook for 9 to 10 minutes, or until al dente.
Drain the pasta, reserving a 1/2 cup of the pasta water. Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Finally, stir in the basil.
Remove from heat and divide among serving bowls. Top with cheese and serve at once!