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This sausage and veggie rigatoni's the answer to those hectic evenings when you're craving something fancy but don't have time for complicated cooking. The blend of flavorful Italian sausage, garden-fresh veggies, and perfectly cooked pasta makes a comfort meal that hits the spot every time.
I whipped this up for the first time during a last-minute dinner with friends, and it's now my favorite impressive yet simple meal. Everyone's always amazed when they see those tomatoes burst and turn into the most delicious sauce right before their eyes.
Ingredients
- Rigatoni pasta: These big tubes catch all the tasty sausage bits and sauce
- Italian sausage: Go for hot, sweet, or mild based on what you like
- Yellow onion: Forms the tasty foundation for everything else
- Garlic: Nothing beats the flavor of real cloves
- Tomato paste: Gives the whole sauce a rich tomato kick
- Grape tomatoes: They pop while cooking to make a fresh sauce
- White wine: Brings tang and richness or swap in chicken broth if needed
- Zucchini: Adds a healthy crunch to balance the meaty sausage
- Fresh basil: Can't skip this for true Italian taste
- Parmesan cheese: Grate it yourself for the tastiest finish
How To Make Rigatoni with Sausage & Veggies
- Get your water going:
- Fill a big pot with water that tastes as salty as the ocean. This'll make your pasta taste good all the way through.
- Set up your flavors:
- Put some olive oil in a large pot and throw in those onions with a pinch of red pepper flakes. Let them cook until they're super soft and see-through, about 10 minutes. Taking your time here makes the onions sweet and yummy.
- Cook your meat:
- Toss the sausage in with those onions. Break it all up with your spoon until there's no pink left and you get some crispy edges for extra flavor.
- Add the good stuff:
- Put in your chopped garlic and stir for just a minute until you can smell it. Don't let it burn or it'll taste bitter. Mix in the tomato paste and cook another minute to get rid of that raw taste.
- Make it saucy:
- Drop in those little tomatoes plus your wine or broth. Add some salt and pepper. Let everything bubble until those tomatoes start to pop open and get juicy. You can help them along with a gentle press of your spoon.
- Deal with the pasta:
- While your sauce is doing its thing, cook the rigatoni until it's got a little bite left, usually 9-10 minutes. Don't forget to save some of that starchy water before you drain it.
- Put it all together:
- Mix your drained pasta right into the sauce, making sure every piece gets coated. If it looks dry, splash in some of that saved pasta water. Tear up some fresh basil leaves on top for that pop of color and freshness.
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The best part of making this dish is watching those tiny tomatoes transform into this amazing sauce. The first time my little girl watched it happen, she started calling it "tomato magic" and that's the name that's stuck in our family ever since.
Make Ahead Options
You can totally prep this dish in advance. The sauce can be made up to 2 days before and kept in the fridge. When you're ready to eat, just warm up the sauce and boil some fresh pasta. I've found the flavors actually get better overnight, which makes this perfect for when you're having people over.
Perfect Substitutions
This dish works with whatever you've got on hand. Try adding or swapping in some bell peppers with the zucchini. Want something lighter? Turkey or chicken sausage works great instead of pork. Don't eat meat? Plant-based sausage fits right in, or just load up on extra veggies. For a richer version, splash in some heavy cream at the end.
Serving Suggestions
Dish this hearty pasta into wide, shallow bowls to show off all the pretty colors. Pair it with a simple green salad dressed in lemon for a nice contrast to the rich pasta. Got bread fans? Serve some garlic bread or focaccia for soaking up all that tasty sauce. And don't forget a glass of the same wine you cooked with to round out your meal.
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The Italian Connection
This meal draws from old-school Italian cooking traditions where simple, quality stuff really shines. Throughout central Italy, especially Tuscany and Umbria, folks have been pairing sausage with pasta forever. The fresh veggies we add follow the Italian way of cooking with whatever's in season and at its best. While true Italian dishes often keep it simpler with fewer ingredients, our American take balances hearty and fresh in one satisfying bowl.
Frequently Asked Questions
- → Which sausage should I use?
Italian sausage is perfect for this dish. Pick mild, sweet, or spicy based on the flavor you prefer.
- → Can I swap zucchini for something else?
Absolutely, try bell peppers, mushrooms, or even eggplant as tasty substitutes.
- → What can replace white wine?
If you've got no white wine, chicken broth works just as well and brings great flavor to the sauce.
- → How do I make it vegetarian?
Skip the sausage and try plant-based alternatives or extra veggies like spinach or mushrooms for flavor and texture.
- → Can I use a different type of pasta?
Pen or ziti are good alternatives to rigatoni, as they hold the sauce nicely too.