Italian sausage, tomatoes, and fresh zucchini make this rigatoni pasta dish a total 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.

You’ll Love this Rigatoni Pasta Dish

• 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.

Is Rigatoni 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.

Rigatoni with Sausage, Tomatoes, and Zucchini

Ashley Manila

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.

4.99 from 82 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Italian

Servings 6 servings

Ingredients

 

• 3/4 lb rigatoni pasta
• 3 tablespoons olive oil
• 1 large yellow onion finely 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
• 1/2 cup fresh basil chopped
• freshly grated Parmesan cheese

Instructions

 

• Bring a large pot of salted water to a boil over medium-high heat.
• 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. 
• Add in the garlic and cook for 1 minute, or until fragrant. Stir in the tomato paste. 
• 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. 
• In the meantime, add the rigatoni into the boiling water and cook for 9 to 10 minutes, or until al dente.
• 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.
• Remove from heat and divide among serving bowls. Top with cheese and serve at once! 

Keyword pasta, pasta recipe, Italian food, Italian sausage, rigatoni

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