Sausage Rigatoni Pasta Skillet
This one-skillet sausage rigatoni pasta dish combines flavorful ground Italian sausage, juicy grape tomatoes, and fresh zucchini in a rich sauce, perfect for busy weeknights.
Ingredients
Pasta and Base
- 12 oz rigatoni pasta The perfect shape for holding sauce and adding a delightful chewiness.
- 2 tbsp olive oil Adds richness and helps sauté the ingredients evenly.
- 1 lb ground Italian sausage Provides savory depth and protein.
- 1 medium yellow onion Adds sweetness and aromatic flavor to the base.
- 3 cloves garlic Enhances the dish with aromatic and pungent notes.
Vegetables and Sauce
- 1.5 cups grape tomatoes Offers sweetness and juicy bursts that brighten the dish.
- 1 cup reduced sodium chicken broth Adds depth and moisture for a rich sauce.
- 1 medium zucchini Brings a tender crunch and fresh flavor.
- 28 oz crushed tomatoes Forms the base of our delicious sauce.
- 1 tbsp lemon juice Adds brightness and acidity to balance flavors.
- 2 tsp Italian seasoning A flavorful blend that enhances the entire dish.
- 1 tsp dried oregano Contributes a warm, earthy flavor that complements the sausage.
- 1 tsp kosher salt Enhances flavors and seasons the entire dish.
- 0.5 tsp black pepper Adds a touch of heat for additional flavor.
- 0.5 tsp red chili flakes Gives a mild kick, adjustable to your spice preference.
- 0.5 cup parmesan cheese Adds creaminess and a salty depth at the end.
- 1 tsp granulated sugar Optional, balances acidity if needed.
- 0.5 cup fresh basil Provides aromatic freshness and a pop of color for garnish.
Instructions
Preparation
- In a large pot, bring water to a boil and cook the rigatoni pasta according to package directions until al dente.
- In a large skillet, heat olive oil over medium-high heat.
- Add ground Italian sausage and diced onion, cooking for about 5-6 minutes until sausage is crumbled and onions are soft.
- Stir in the minced garlic and cook for another minute until fragrant.
Cooking
- Add grape tomatoes and reduced sodium chicken broth; sauté for about 4 minutes until tomatoes are soft and begin to release juices.
- Mix in zucchini, crushed tomatoes, lemon juice, Italian seasoning, oregano, salt, pepper, and chili flakes. Bring to a boil, then reduce heat to simmer for about 5 minutes until zucchini is tender.
- Stir in the cooked rigatoni and half of the freshly grated parmesan cheese, adjusting seasoning to taste.
- Garnish with fresh basil and remaining parmesan cheese. Serve immediately for best flavor.
Notes
Brown the sausage for deeper flavor. Always taste and adjust seasoning during cooking. Reserve pasta water for a creamier sauce.