Rigatoni with Sausage, Tomatoes, and Zucchini
Ingredients
- Rigatoni: you may use farfalle or penne instead.
- Olive Oil: I prefer extra virgin olive oil, but use what you have!
- Crushed Red Pepper Flakes: omit – or reduce – if you’re using spicy sausage.
- Mild Italian Sausage or Spicy Italian Sausage: or use a combination!
- Yellow Onion: but white onion will work in a pinch!
- Garlic: plenty of garlic adds tons of flavor!
- Tomato Paste: thickens the sauce up and adds an extra punch of tomato flavor!
- Grape Tomatoes: But cherry tomatoes will work fine, too!
- White Wine or Chicken Broth: I personally LOVE cooking with wine. But broth works just as well! In a serious pinch, you could even use excess pasta water!
- Zucchini: use any color you’d like! I say grab what’s freshest.
- Fresh Basil: please please please use fresh! dried basil will not give this pasta dish the same flavor.
- Salt and Pepper: start with a small amount and adjust as needed.
- Parmesan Cheese: optional! But a sprinkle never hurts
Instructions
- Bring a large pot of salted water to a boil over medium heat. Add the rigatoni into the boiling water and cook for 10 minutes, or until al dente. Drain the pasta, quickly rinse it under cool water, then set aside.
- In the meantime, heat the olive oil and pepper flakes in a large, deep pot over medium high heat. Add the onion and saute until very soft. Then add the sausage and use a wooden spoon to break it into small pieces. Cook, stirring occasionally, until no longer pink.
- Turn the heat down to medium. Add garlic and cook until fragrant.
- Toss in the tomatoes, then add the tomato paste and vegetable broth. Cook until the tomatoes start to burst and give off their juices, about 10 minutes. Toss in the zucchini and cook for 3 minutes. Finally toss in the fresh basil, salt, and pepper. Taste and add more seasoning if needed.
- Add in the rigatoni and stir well to combine. Transfer to a serving bowl or platter and serve immediately.
This article adapted from this site
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