Sausage & Veggies Rigatoni (Print Version)
# Ingredients:
→ Essentials
01 -
1 lb Italian sausage (choose mild, sweet, or spicy)
02 -
3/4 lb rigatoni pasta
03 -
2 small zucchini, chopped
04 -
1/2 teaspoon black pepper
05 -
1 large yellow onion, diced small
06 -
5 minced garlic cloves
07 -
1/4 teaspoon red pepper flakes (if you like it spicy)
08 -
2 cups cherry tomatoes
09 -
3 tablespoons olive oil
10 -
1 teaspoon salt
11 -
3 tablespoons tomato paste
12 -
1/2 cup fresh basil leaves, torn
13 -
1 cup dry white wine or chicken broth
14 -
Fresh Parmesan for grating on top
# Instructions:
01 -
Set a big pot of water with salt over medium-high heat and wait for it to boil.
02 -
In a wide pot, heat olive oil gently. Toss in the onion and red pepper flakes, cooking for about 10 minutes until the onions look soft.
03 -
Add the sausage to the pot, breaking it into little bits with a wooden spoon. Let it sizzle until it’s browned and fully cooked.
04 -
Mix in the minced garlic and cook for just a minute. Then blend in the tomato paste until it’s mixed well.
05 -
Pour in the cherry tomatoes and wine or broth. Sprinkle salt and pepper. Stir now and then, letting the tomatoes pop and soften, around 10 minutes. If they don’t, gently press them down.
06 -
Mix the diced zucchini into the pot and cook for about 5 minutes more.
07 -
Once the water’s boiling, toss in rigatoni and cook for 9-10 minutes until firm but not mushy. Drain the pasta but save 1/2 cup of the water.
08 -
Put the drained pasta into the sauce pot and mix it all around. Add a bit of the cooking water if it’s too thick.
09 -
Turn off the heat, stir in the basil, and dish it out into bowls. Sprinkle freshly grated Parmesan over each plate and serve right away.
# Notes:
01 -
Keep 1/2 cup of the water you cooked the pasta in. It’ll help adjust how thick or thin the sauce is.