Description
A cozy rigatoni dish balancing rustic Italian flavors with savory sausage, burst tomatoes, and tender zucchini, all tossed with al dente pasta for a comforting meal.
Ingredients
- 1 lb rigatoni pasta
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- 1 lb Italian sausage, casings removed
- 4 cloves garlic, minced
- 6 ounces tomato paste
- 2 cups grape or cherry tomatoes
- 1 1/2 cups dry white wine
- 4 small zucchini, cut into half-moons
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- Handful fresh basil, chopped
- 1/2 cup freshly grated Parmesan cheese
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Instructions
- 1. Bring a large pot of salted water to a boil. Add the rigatoni and cook for 8 to 9 minutes, until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water. Set aside.
- 2. In a large, deep skillet, heat the olive oil over medium heat. Add the chopped onion and crushed red pepper flakes (if using). Cook until the onion is soft, about 5 minutes.
- 3. Add the Italian sausage and cook, breaking it into large crumbles, until no longer pink, about 5 to 7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- 4. Add the tomato paste, grape tomatoes, white wine, salt, and pepper. Cook, stirring occasionally, until the tomatoes begin to burst, about 8 to 10 minutes.
- 5. Toss the sliced zucchini into the skillet and cook for 5 minutes, until crisp-tender.
- 6. In the pasta pot, mix the cooked rigatoni with the sauce, adding 1/2 cup of the reserved pasta cooking water to create a silky consistency. Stir in the fresh basil and serve immediately, topping each portion with grated Parmesan cheese.