Hearty and satisfying, this Rigatoni with Sausage is a rustic Italian-inspired dish that combines tender pasta, savory sausage, sautéed zucchini, and juicy tomatoes in a garlicky olive oil sauce. Finished with parmesan and fresh basil, it’s a comforting, full-flavored meal that’s quick enough for weeknights and cozy enough for leisurely dinners.
Why You’ll Love This Recipe
This dish is rich in flavor and perfectly balanced. The seared Italian sausage adds depth and spice, while the tomatoes and zucchini contribute freshness and texture. The garlic and olive oil form a fragrant base that ties the ingredients together. It’s a one-pan sauce, quick to prepare, and versatile enough to adapt with seasonal vegetables or your choice of pasta. Best of all, it’s family-friendly, reheats well, and satisfies with every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 12 oz rigatoni pasta
- 1 lb Italian sausage (spicy or sweet), casings removed
- 1 medium zucchini, diced
- 2 cups fresh tomatoes, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup fresh basil, chopped
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
Directions
- Cook the rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it into small pieces with a spoon. Cook until browned and fully cooked through.
- Add minced garlic and sauté for about 1 minute, just until fragrant.
- Stir in the chopped tomatoes and diced zucchini. Simmer the mixture for 10–12 minutes, allowing the vegetables to soften and the sauce to thicken slightly.
- Add the cooked rigatoni to the skillet and toss everything together until the pasta is well coated.
- Stir in the fresh basil and season to taste with salt and pepper.
- Serve hot, topped generously with grated parmesan cheese.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per serving: Approximately 520 kcal
Variations
- Add heat: Use hot Italian sausage or add a pinch of crushed red pepper flakes for a spicy version.
- Vegetable boost: Include mushrooms, spinach, or bell peppers for added nutrition and flavor.
- Creamy version: Stir in 1/4 cup of heavy cream or a dollop of ricotta for a richer sauce.
- Pasta swap: Try penne, fusilli, or orecchiette if you don’t have rigatoni.
- Gluten-free option: Use your favorite gluten-free pasta to make it dietary-friendly.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently on the stove or in the microwave with a splash of water or olive oil to loosen the sauce.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, one 14.5 oz can of diced tomatoes can be substituted for convenience.
What type of sausage is best?
Both sweet and spicy Italian sausage work well—choose based on your heat preference.
Should I peel the zucchini?
No, the skin is tender and adds texture and color. Just wash and dice it.
Can I use pre-cooked sausage?
Yes, but brown it lightly in the pan to develop more flavor before adding the other ingredients.
What wine pairs well with this dish?
A medium-bodied red wine like Chianti or Sangiovese complements the rich, savory notes.
Can I make this vegetarian?
Yes, omit the sausage and add more vegetables or use plant-based sausage alternatives.
How do I keep the pasta from sticking?
Toss it with a bit of olive oil after draining, or combine it with the sauce right away.
Can I add cheese to the sauce?
Absolutely—mix in shredded mozzarella or fontina for extra cheesiness.
Is this good for meal prep?
Yes, it holds up well and reheats easily for lunches or dinners throughout the week.
Can I double the recipe?
Yes, this recipe doubles well for larger groups or batch cooking.
Conclusion
Rigatoni with Sausage is a hearty, flavorful pasta dish that brings rustic Italian comfort to your kitchen with minimal effort. With its tender pasta, savory sausage, and vibrant vegetables, this meal offers a balanced, satisfying experience in every bite. Whether you’re preparing dinner for your family or entertaining guests, this versatile and crowd-pleasing recipe is sure to become a staple in your rotation.
PrintRigatoni with Sausage
Hearty and rustic, this Rigatoni with Sausage features seared Italian sausage, fresh zucchini, and juicy tomatoes tossed with garlic and rigatoni in a rich olive oil base—finished with parmesan and basil for a comforting Italian meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage (spicy or sweet), casings removed
- 1 medium zucchini, diced
- 2 cups fresh tomatoes, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup fresh basil, chopped
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Cook rigatoni in salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned and fully cooked, breaking it into pieces as it cooks.
- Add garlic and sauté for 1 minute until fragrant.
- Stir in tomatoes and zucchini. Simmer for 10–12 minutes, or until vegetables are tender and the sauce thickens slightly.
- Add the cooked pasta to the skillet and toss to coat evenly.
- Stir in fresh basil, adjust seasoning with salt and pepper.
- Serve hot, topped with grated parmesan cheese.
Notes
- Use spicy sausage for a bold kick, or sweet for a milder dish.
- Substitute cherry tomatoes for extra sweetness and color.
- Leftovers keep well for up to 3 days and reheat beautifully.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 60mg