rigatoni with sausage

This delicious and easy Rigatoni with Sausage, Tomatoes and Zucchini is the perfect weeknight meal for busy families. It’s a simple one-pot dish that can be made in under an hour, and it’s packed with flavor!

Rigatoni with Sausage, Tomatoes and Zucchini

lb. Italian ground sausage

Tbsp. Olive oil

onion

Black pepper

Zucchini

Red pepper flakes

garlic

¾ lb. Rigatoni noodles

C. Grape tomatoes

Salt

¼ C. Chopped fresh basil

Tbsp. Tomato paste

C. White cooking wine

Parmesan cheese

Cook the rigatoni in a pot of boiling water until done to your liking. Reserve ½ cup of the water, and drain the pasta well.

Place the oil in a skillet over medium heat on the stove.

Add the onions and sausage to the skillet, and saute until the meat is browned and the onions have softened. Drain any excess grease.

Mix in the garlic and red pepper flakes, and saute for another minute.

Stir in the tomato paste, and saute for 30 seconds.

Add in the white cooking wine, tomatoes, and salt and pepper to taste. Saute for 10 minutes.

Toss in the zucchini, and saute until softened.

Mix the pasta into the skillet, and toss to combine the ingredients well. Add some of the reserved pasta water if needed.

Garnish with basil and parmesan cheese before serving.

AMAZING rigatoni with sausage, kale, tomato cream sauce, Parmesan, and red pepper flakes! Perfect for date night!

Date Night Rigatoni

lb. rigatoni + 2 cups reserved pasta water

olive oil

fennel or celery

yellow onion, chopped

lb. ground mild Italian sausage

garlic,

fennel seeds,

tomato paste

dry white wine or chicken broth

heavy cream

kale

salt

red pepper flakes

Pasta

Cook rigatoni according to package directions in well-salted water. Reserve 2 cups of the starchy water when you drain.

Sausage

Heat olive oil in a large, deep pot over medium high heat. Add the fennel and onion. Saute until very soft &#8211; about 10 minutes. Add the sausage. Cook, breaking into small pieces, until browned all the way through.

Sauce

Turn the heat down. Add the garlic, fennel seeds, and tomato paste. Sauté until fragrant &#8211; about 3 minutes. Add the wine; let it sizzle out. Add the cream; let it come to a low simmer. Stir in the kale. Season with salt.

Fall In Love

Toss sauce with the cooked pasta. Add reserved pasta water as needed to thin the sauce. Stir in freshly grated Parmesan cheese. Finish with red pepper flakes and more Parm. Serve with a glass of wine because THIS IS VERY ROMANTIC AND FANCY!

My daughter loves when I make this dish. She is having a baby and I would love to make this for her and her hubby and freeze half for them to have an easy dinner after the baby is born. Does anyone know if it freezes well?

This is one of my go to dishes- I can’t recommend it enough. Make sure to do wine and fennel - they are super important to the dish. It’s also great with half hot Italian and half mild sausage.

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This beat out any pasta I’ve ever had at a restaurant. It was excellent!!! Will definitely be making again :)

Hi there! I love using canned, full fat coconut milk in place of heavy cream! I made this recipe and subbed the coconut milk, it was delicious. I actually have not purchased heavy cream in quite a long time since using this! Enjoy!

I used silken tofu which I blended into a cream consistency - it sounds strange but it worked great, didn't taste like anything, was perfectly creamy and has the added bonus of low calorie + extra protein! Would recommend for anyone who is lactose free.

Overall delicious recipe and so easy!

Just made this for dinner, and it is absolutely delicious! I left the fennel and celery out just because I forgot them at the store, and I used half and half instead of heavy cream because it's what I had on hand, but OMG so good! And a great way to sneak a bit of green into our diets!

This sounds delicious! Can I sub almond milk for the heavy cream? If not, what are some alternatives for the heavy cream? Thank you!

This is such a beautiful and soul-warming dish! What a lovely meal to serve for a date-night. Thanks so much for posting.

I initially discovered this via  Instagram just as I began meal planning for the week. Wow, am I grateful I did. Pinch of Yum has been my go-to for recipes during weeks I’m feeling particularly culinarily uninspired (most weeks lately). I made this just a few hours ago (sans the cellery and wine, which I subbed for chicken broth) and it was delightful and fresh and  delicious. I will be making this again very soon, and very soon after that. Thank you thank you!!

This was so yummy! We are in an extremely hot end of summer in our part of Australia but as soon as I saw this, I had to make it (and then we went to the beach to cool down LOL). A definite keeper of a recipe!

Made this last night and wow was it fabulous! My husband said it reminded him of a meal we had while on vacation eating at a nice Italian restaurant (that's a really good thing). I roughly halved the recipe, added a diced tomato and swapped spinach for the kale. Next time I want to add diced carrots and even more tomatoes. Can't wait to make this again!

Great flavor! Next time I will not use a full pound of pasta and will use half a pound. The full pound really diluleted the sausage/ veggie/sauce to pasta ratio. I had to dig around in the pot the make sure we both had sausage and kale.

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