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This rigatoni with sausage and vegetables is the perfect solution for busy weeknights when you want a restaurant-quality meal without the fuss. The combination of savory Italian sausage, fresh vegetables, and al dente pasta creates a comforting dish that satisfies every time.
I first made this recipe when hosting an impromptu dinner party, and it's become my go-to impressive dish that doesn't require hours in the kitchen. The way the tomatoes burst and create a natural sauce never fails to delight my guests.
Ingredients
- Rigatoni pasta: The large tubes perfectly capture chunks of sausage and sauce
- Italian sausage: Choose mild, sweet, or spicy depending on your heat preference
- Yellow onion: Creates the aromatic base for the entire dish
- Garlic: Fresh cloves provide essential Italian flavor
- Tomato paste: Concentrates the tomato flavor throughout the sauce
- Grape tomatoes: They burst during cooking to create a fresh sauce
- White wine: Adds acidity and depth optional substitute is chicken broth
- Zucchini: Adds freshness and nutrition to balance the rich sausage
- Fresh basil: Essential for that authentic Italian flavor
- Parmesan cheese: Use freshly grated for the best flavor and texture
How To Make Rigatoni with Sausage & Veggies
- Start the pasta water:
- Bring a large pot of generously salted water to a boil. The salt should taste like seawater to properly season the pasta from within.
- Create the flavor base:
- Heat olive oil in a large pot and cook the onions with red pepper flakes until very soft and translucent, about 10 minutes. This slow cooking develops sweetness in the onions that balances the entire dish.
- Brown the sausage:
- Add the Italian sausage to the onions, breaking it into small pieces with a wooden spoon. Cook thoroughly until no pink remains and the edges start to crisp slightly for extra flavor.
- Build the aromatics:
- Add minced garlic and cook just until fragrant, about one minute. Be careful not to burn the garlic or it will become bitter. Stir in tomato paste and cook for another minute to remove the raw flavor.
- Create the sauce:
- Add grape tomatoes and wine or stock to the pot, seasoning with salt and pepper. Allow the mixture to simmer until the tomatoes begin to burst, releasing their sweet juices. Help stubborn tomatoes along by gently pressing them.
- Cook the pasta:
- While the sauce develops, cook the rigatoni in the boiling water until al dente, usually 9 to 10 minutes. Always reserve some pasta water before draining.
- Combine and finish:
- Add the drained pasta directly to the sauce, tossing to coat every piece. If needed, add reserved pasta water to achieve the perfect consistency. Finish with fresh basil for brightness and color.
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My absolute favorite part of this recipe is watching the grape tomatoes transform from firm little orbs into a luscious sauce. The first time my daughter saw this happen, she called it "tomato magic" and now that's what we call this dish in our home.
Make Ahead Options
This rigatoni dish is perfect for meal prep. You can prepare the entire sauce up to 2 days ahead and store it in the refrigerator. When ready to serve, simply reheat the sauce and cook fresh pasta. The flavors actually develop and deepen overnight, making this an excellent make ahead option for entertaining.
Perfect Substitutions
This recipe welcomes adaptations based on what you have available. Bell peppers work beautifully in place of or alongside zucchini. For a healthier twist, turkey or chicken sausage can replace traditional pork sausage. Vegetarians can use plant based sausage alternatives or simply double the vegetables. If you prefer a creamier sauce, add a splash of heavy cream at the final stage.
Serving Suggestions
Serve this hearty pasta in wide, shallow bowls to showcase all the colorful ingredients. A simple side salad with lemon vinaigrette provides a perfect contrast to the rich pasta. For bread lovers, garlic bread or focaccia makes an excellent accompaniment for sopping up the flavorful sauce. A glass of the same wine used in cooking completes the meal beautifully.
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The Italian Connection
This recipe draws inspiration from traditional Italian cooking, where simple, high quality ingredients are allowed to shine. The combination of sausage and pasta is a staple throughout central Italy, particularly in regions like Tuscany and Umbria. The addition of fresh vegetables represents the Italian philosophy of using seasonal produce at its peak. While authentic Italian cooking often features fewer ingredients per dish, this American Italian adaptation balances hearty satisfaction with fresh elements.
Frequently Asked Questions
- → What type of sausage works best for this dish?
Italian sausage of any kind works great. Mild, sweet, or spicy sausage will all bring unique flavor profiles to the dish.
- → Can I substitute the zucchini?
Yes, you can replace zucchini with other vegetables like bell peppers, mushrooms, or eggplant based on your preference.
- → What can I use instead of white wine?
If you don't have white wine, chicken broth is a great alternative. It adds depth of flavor to the sauce without the use of alcohol.
- → How can I make this dish vegetarian?
To make this dish vegetarian, replace the sausage with plant-based sausage or add more vegetables like mushrooms or spinach for additional texture and flavor.
- → What type of pasta can I use besides rigatoni?
Rigatoni is ideal, but you can substitute with penne, ziti, or fusilli for a similar texture and ability to hold the sauce.