Rigatoni with Sausage, Tomatoes, and Zucchini

Made with Italian sausage, tomatoes, and fresh zucchini, this flavorful rigatoni pasta recipe is a crowd-pleaser! We love using rigatoni pasta because the tubular pasta catches the tomato sauce, onions, and garlic. But use another tubular shape – or pasta shape you want. This is the perfect pasta recipe when you’re craving healthy-ish comfort food but don’t want one of those heavy baked pasta dishes.

You’ll Love this Rigatoni Pasta Recipe

• Packed with flavor, this pasta recipe is a family favorite – we make it at least once a month!
• The fresh tomato sauce is bursting with flavor and texture thanks to Italian sausage, onions and garlic, wine, and veggies.
• Unlike lots of rigatoni pasta recipes, there’s no ground beef or heavy cream, making it a lighter choice. You won’t feel super heavy after eating this pasta recipe!
• Infinitely adaptable, get creative with the ingredients. Leave out the Italian sausage or sub extra veggies. Check out my substitution suggestions in the sections below. 
• The tomato sauce is perfect for dipping a piece of garlic bread or a few garlic knots. NOM.
• Leftovers are so delicious and stay fresh for days to come! Just make sure you cook the rigatoni pasta al dente. No one wants mushy noodles! 

Delicious with a Ceasar salad and a cold bottle of white wine. This pasta dish is nice change from classic marinara sauce, and much lighter than baked rigatoni with beef! 

Ingredients for Rigatoni with Sausage:

• Rigatoni Pasta: This is my preferred pasta shape, but use farfalle, penne, or any other pasta shape instead.
• Olive Oil: It doesn’t need to be high-end olive oil. But I don’t suggest using canola oil or vegetable oil. 
• Crushed Red Pepper Flakes: Adds just a touch of heat. Omit if you’re using spicy Italian sausage or you don’t like spicy pasta dishes. 
• Italian Sausage: You can use sweet Italian sausage, spicy Italian sausage, or use a combination!
• Yellow Onion: But a white onion or shallots will work in a pinch! 
• Garlic: Fresh garlic is essential for adding flavor. Don’t replace this ingredient with garlic powder. 
• Tomato Paste: In addition to fresh tomatoes, tomato paste adds an extra punch of tomato flavor! It also helps thicken up the sauce. 
• Grape Tomatoes: This variety of tomatoes is what makes our fresh tomato sauce. If you can’t find grape tomatoes, cherry tomatoes will work fine. Or use a couple large heirloom tomatoes. Roughly chop them before adding them to the pan. 
• White Wine or Broth: Sauvignon blanc or pinot grigio work great in this pasta recipe. But low-sodium chicken or vegetable broth work too! 
• Fresh Zucchini: You can use yellow zucchini, green zucchini, or a combination of both. Use whatever variety is easy to find and looks the freshest. 
• Fresh Basil: Dried basil will not give this pasta dish the same flavor, so be sure to use fresh herbs here. 
• Salt and Pepper: Italian sausage has a good amount of salt, so start with a small amount and adjust as needed.
• Parmesan Cheese: This is an optional ingredient. But a sprinkle of cheese is always a welcome addition in my house.

What is Rigatoni & Why is it a Special Pasta Shape?

• Rigatoni is a popular pasta shape that originated in Italy. Especially popular in the south of Italy and Sicily, but now widely used around the world.
• The word rigatoni comes from the Italian word rigato, which means ‘lined’ or ‘striped’. 
• Rigatoni noodles are a tubular pasta. Rigatoni is a wider tubular pasta than other tubular shapes like penne and ziti. They are sometimes slightly curved, other times completely straight. 
• Rigatoni Pasta is the perfect choice for baked pasta casserole, pasta recipes with chunky sauces, or creamy sauces. Or with a simple tomato sauce. 
• Rigatonis ridges make it more adhesive. Meaning sauce and cheese will stick to it better than smooth surfaces pasta, like ziti, penne, or elbow noodles. 

Italian Sausage vs Ground Beef

• Italian sausage is going to give you the best flavor and texture in this recipe. It has a variety of herbs and spices mixed into the meat. And it’ll stay in larger chunks when cooked. 
• I find pork sausage works the best. Use chicken sausage or turkey sausage if you enjoy their flavor and texture. 
• You can sub ground beef instead of the Italian sausage. I’d suggest adding some extra basil and maybe a dash or two of Italian seasoning to make up for the lost flavor. 

Can I add Heavy Cream to the Tomato Sauce?

• To make this into a cream sauce, cook as directed. When you remove the pan from heat, stir in 1 cup of heavy cream, stirring constantly as you pour. 
• You can also mix a 1/2 cup of finely grated parmesan cheese into the sauce to make it even creamier. 
• If you add heavy cream and like spicy sauce, you’ll likely need extra red pepper flakes. The cream dilutes the spice, so adding more will give you a more potent spicy flavor.

How to Cook Rigatoni and Tomato Sauce

1. Bring Water to a Boil: Once you have boiling water, add salt then add the pasta. Stir the pasta in the boiling water so the noodles don’t stick together. 
2. Cook the Pasta: Until al dente. Don’t overcook the rigatoni or it will become mushy when you mix it with the tomato sauce. Drain and set aside until needed. 
3. Make the Sauce: Cook over medium heat until the tomatoes burst, then toss in the zucchini and cook until tender. Season, taste, and adjust as needed. 
4. Stir in the Pasta: Add in the rigatoni and stir well to combine. Transfer to serving bowls and serve immediately.