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Rigatoni with Sausage, Tomatoes & Zucchini

Rigatoni with sausage, tomatoes & zucchini is a one-skillet Italian pasta dinner where browned sausage and simmered cherry tomatoes create a glossy sauce that clings to every rigatoni ridge. Zucchini is sautéed until lightly golden, then tossed with pasta water for a rich, savory finish with Parmesan and basil.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni
  • 12 oz rigatoni
Sauté base
  • 1 tbsp olive oil
  • 1 lb Italian sausage, casings removed
  • 1 medium zucchini, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
Tomato sauce
  • 2 cup cherry tomatoes, halved
  • 0.5 cup dry white wine (or chicken broth)
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 0.5 cup reserved pasta water
Finish
  • 0.33 cup grated Parmesan, plus more for serving
  • 2 tbsp fresh basil, torn
  • 1 Salt and black pepper, to taste

Equipment

  • 1 large skillet

Method
 

Cook the Rigatoni
  1. Bring a large pot of salted water to a boil, then cook rigatoni until al dente, about 11 minutes. Reserve 1/2 cup pasta water, then drain.
Brown the Sausage
  1. Heat olive oil in a large skillet over medium-high heat, then add sausage and break it into crumbles. Cook 6–7 minutes until deeply browned.
Sauté Zucchini and Onion
  1. Add zucchini and onion to the skillet and cook 4–5 minutes until softened and lightly golden. Stir occasionally so the edges color evenly.
Add Garlic and Tomatoes
  1. Stir in garlic, cherry tomatoes, oregano, and red pepper flakes. Cook 3–4 minutes until tomatoes start to break down.
Deglaze and Simmer
  1. Pour in the white wine (or chicken broth) while scraping up browned bits from the pan. Simmer 3–4 minutes until slightly reduced and the sauce thickens.
Toss with Pasta
  1. Add the drained rigatoni and reserved pasta water to the skillet. Toss until the pasta is coated in a glossy, clinging sauce, adding more pasta water as needed.
Finish and Serve
  1. Stir in Parmesan until melted, then top with torn basil and black pepper. Serve hot with extra Parmesan.

Notes

Pro tip: reserve pasta water and add it gradually while tossing so the sauce turns glossy and clings to the rigatoni ridges. Store leftovers in an airtight container in the fridge for up to 3–4 days; reheat with a splash of water or broth. Freezing is not recommended for best texture. For a lighter option, use chicken Italian sausage or turkey sausage to reduce saturated fat while keeping the same simmered sauce method.