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Rigatoni with Sausage

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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.

Ingredients

Units Scale
  • 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

  1. Cook rigatoni in salted water until al dente. Drain and set aside.
  2. 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.
  3. Add garlic and sauté for 1 minute until fragrant.
  4. Stir in tomatoes and zucchini. Simmer for 10–12 minutes, or until vegetables are tender and the sauce thickens slightly.
  5. Add the cooked pasta to the skillet and toss to coat evenly.
  6. Stir in fresh basil, adjust seasoning with salt and pepper.
  7. 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

Find it online: https://yumfoodusa.com/rigatoni-with-sausage/