Go Back
If you’re looking for a dish that perfectly balances comfort and excitement, look no further than Spicy Sausage & Zucchini Rigatoni. This Italian-inspired recipe combines the robust flavors of spicy sausage with the freshness of zucchini, all enveloped in hearty rigatoni pasta. It's a meal that satisfies the palate while also being visually appealing, thanks to the vibrant colors of the ingredients.

Rigatoni with Sausage, Tomatoes, and Zucchini

Looking for a delicious way to spice up your dinner? Try this Spicy Sausage & Zucchini Rigatoni! With just a handful of ingredients like rigatoni, Italian sausage, and fresh zucchini, you can whip up a mouthwatering meal in only 30 minutes. This recipe features savory sausage, tender vegetables, and a hint of spice, all combined into a hearty pasta dish. Perfect for a weeknight dinner! Don't forget to top it with fresh basil and Parmesan for extra flavor.
Print Recipe Pin Recipe

Ingredients
  

12 oz rigatoni pasta

1 lb Italian sausage (mild or spicy, your choice)

2 medium zucchinis, diced

1 can (14 oz) crushed tomatoes

1 small onion, finely chopped

3 cloves garlic, minced

1 tsp red pepper flakes (optional)

1 tsp dried oregano

Salt and pepper to taste

4 tbsp olive oil

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving

Instructions
 

Cook the Rigatoni: In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.

    Brown the Sausage: In a large skillet over medium heat, add 2 tablespoons of olive oil. Remove the sausage from its casing and crumble it into the skillet. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Transfer to a plate and set aside.

      Sauté the Vegetables: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the chopped onion and sauté for about 3 minutes until it starts to soften. Add the minced garlic and cook for an additional 1 minute until fragrant.

        Add Zucchini and Tomatoes: Add the diced zucchini to the skillet, season with salt, pepper, and red pepper flakes. Sauté for about 4-5 minutes until the zucchini is tender. Stir in the crushed tomatoes and dried oregano, simmering for another 5 minutes.

          Combine Everything: Return the cooked sausage to the skillet, then gently fold in the rigatoni. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency. Stir well to combine.

            Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4