Description
This Rigatoni with Sausage, Tomatoes, and Zucchini has “date night at home” written all over it – simple enough for weeknights but special enough to pair with your favorite red wine.
Ingredients
Scale
- 1 lb (450g) rigatoni pasta
- 1 lb (450g) Italian sausage, casings removed
- 2 medium zucchini (about 1 lb/450g), diced into ½-inch pieces
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz/800g) crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- ½ cup fresh basil leaves, torn
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente (1-2 minutes less than package directions). Reserve 1 cup pasta water before draining.
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add Italian sausage, breaking into pieces. Brown for 5-7 minutes until cooked through.
- Reduce heat to medium, add onion and cook for 3-4 minutes until translucent. Add garlic, oregano, and red pepper flakes if using. Cook for 30 seconds until fragrant.
- Add diced zucchini and cook for 3-4 minutes until beginning to soften. Pour in crushed tomatoes and season with salt and pepper. Simmer for 5 minutes.
- Add drained rigatoni to the sauce. Toss together, adding reserved pasta water as needed to create a silky sauce.
- Stir in torn basil leaves and half the Parmesan cheese. Taste and adjust seasonings.
- Serve topped with remaining Parmesan and a drizzle of olive oil.