RIGATONI WITH SAUSAGE TOMATOES AND ZUCCHINI

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Calling all pasta lovers! This hearty Rigatoni with Sausage, Tomatoes, and Zucchini is for you! It’s so flavorful and easy enough to make on a weeknight!

Like such countless individuals, I totally love eating out! However, with the wedding rapidly drawing closer (3 months!), we’ve chosen to move ourselves to just feasting out more than once per month. It’s a great test, and a simple method to set aside some money! So prepare to see A LOT more appetizing formula around here! Particularly pasta plans, which are somewhat our shortcoming!

Talking about pasta, permit me to acquaint you with the present pristine formula: rigatoni with hotdog, tomatoes, and zucchini! It’s absolute solace food and the ideal pasta dish for those evenings you need something café quality without going out! I’ve been appreciating the extras for lunch this week and I will be so mooched when I at last run out! The base is a new pureed tomatoes that is stacked with wiener and zucchini. In any case, it is anything but a marinara sauce! Rather it’s produced using 2 pints of succulent grape tomatoes, white wine (or chicken stock) and a little tomato glue. It’s somewhat lighter than the run of the mill red sauce – and WAY lighter than my good heated rigatoni with meat! – making it ideal for Summer! Additionally ideal for plunging a slice of garlic bread or a couple of garlic hitches. NOM.

Calling all pasta lovers! This hearty Rigatoni with Sausage, Tomatoes, and Zucchini is for you! It’s so flavorful and easy enough to make on a weeknight!

Ingredients

  • 3/4 lb rigatoni 
  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1/4 teaspoon crushed red pepper flakes (optional) 
  • 1 lb Italian sausage (mild, sweet, or spicy will work)
  • 5 cloves garlic, minced
  • 3 Tablespoons tomato paste
  • 2 cups grape tomatoes
  • 1 cup white wine or chicken broth 
  • 2 small zucchini, diced 
  • 1 teaspoon salt 
  • 1/2 teaspoon black pepper
  • Handful fresh basil, chopped 
  • freshly grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil over medium-high heat.
  2. Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the onion and crushed red pepper and cook until the onion is very soft, about 10 minutes. Add in the sausage and, using a wooden spoon, break it into small pieces. Cook until sausage is brown and no pink color remains. 
  3. Add in the garlic and cook for 1 minute, or until fragrant. Stir in the tomato paste. 
  4. Add in the tomatoes and wine (or stock) and season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to burst and give off their juices, about 10 minutes. Use a wooden spoon to gently press the tomatoes if they’re not bursting on their own. Stir in the zucchini and cook for 5 minutes. 
  5. In the meantime, add the rigatoni into the boiling water and cook for 9 to 10 minutes, or until al dente.
  6. Drain the pasta, reserving a 1/2 cup of the pasta water. Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Finally, stir in the basil.
  7. Remove from heat and divide among serving bowls. Top with cheese and serve at once!