Rigatoni with Sausage, Tomatoes, and Zucchini
Ingredients:
12 oz rigatoni pasta
1 lb Italian sausage (mild or spicy, casings removed)
1 medium zucchini, diced
1 can (14.5 oz) diced tomatoes (or 2 cups fresh tomatoes, chopped)
3 cloves garlic, minced
1 small onion, diced
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional for heat)
¼ cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste
Fresh basil or parsley, chopped (optional for garnish)
Instructions:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente.
Drain the pasta and reserve about ½ cup of pasta water. Set the pasta aside.
Step 2: Cook the Sausage
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the Italian sausage to the skillet and cook, breaking it up with a spoon, until browned and fully cooked through (about 7-8 minutes). Remove the sausage from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the onion until softened, about 3 minutes.
Add the garlic and cook for an additional 30 seconds until fragrant.
Stir in the diced zucchini and cook for about 4-5 minutes, or until the zucchini starts to soften.
Step 4: Add the Tomatoes and Seasoning
Add the diced tomatoes (with their juice), Italian seasoning, and red pepper flakes (if using). Stir everything together and let it simmer for 5 minutes to allow the flavors to combine.
Season with salt and pepper to taste.
Step 5: Combine with Sausage and Pasta
Return the cooked sausage to the skillet and stir to combine with the tomato and zucchini mixture.
Add the cooked rigatoni to the skillet and toss everything together. If the mixture seems dry, add a little of the reserved pasta water until you reach your desired consistency.
Step 6: Serve
Remove from heat and stir in the Parmesan cheese.
Garnish with fresh basil or parsley if desired.