Satiate your pasta cravings with this vibrant, zest-filled Italian Sausage Rigatoni. Combining the earthy flavors of sausage with the freshness of vine-ripened tomatoes and zucchini, this delectable dish whips up a gourmet dinner experience on weekdays!
Bring a large pot of salted water to a boil over medium-high heat. Add the rigatoni and cook for 9 to 10 minutes, or until al dente. Drain the pasta, reserving a 1/2 cup of the pasta water. Set aside.
SAUCE
2
While the pasta cooks, heat the oil in a large, wide pot over medium heat.
3
Add the onion and crushed red pepper flakes. Saute until the onion is very soft, around 10 minutes.
4
Place the sausage links in the pot and break them into small pieces using a wooden spoon. Cook until brown with no pink color remaining.
5
Stir in the garlic and cook for 1 minute, or until fragrant. Stir in the tomato paste.
6
Add in the diced tomatoes, white wine, zucchini, salt, and pepper. Let it simmer, stirring occasionally.
7
Cook until the zucchini is tender, about 10 minutes.
8
Stir in the cooked rigatoni along with reserved pasta water as needed to loosen the sauce. Toss the ingredients until well combined.
9
Finally, stir in the chopped basil, remove from heat.
SERVING
10
Serve the pasta hot, generous helpings distributed among serving bowls. Invite everyone to top their bowls with freshly grated Parmesan cheese.