Rigatoni with Sausage, Tomatoes, and Zucchini Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 lb rigatoni pasta
3 tablespoons olive oil
1 large yellow onion, chopped
1/4 teaspoon crushed red pepper flakes (optional)
1 lb Italian sausage (mild or spicy)
5 cloves garlic, minced
3 tablespoons tomato paste
2 cups grape tomatoes
1 cup white wine or chicken broth
2 small zucchini, diced
1 teaspoon salt
1/2 teaspoon black pepper
Handful of fresh basil, chopped
Freshly grated Parmesan cheese, for serving
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Directions: |
Directions:Prepare the Pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, about 9-10 minutes. Drain and set aside.
Cook the Sausage:
In a large skillet, heat olive oil over medium heat. Add onion and red pepper flakes; cook until onion is soft.
Add the sausage, breaking it into pieces. Cook until browned and no pink remains.
Make the Sauce:
Stir in the minced garlic and tomato paste to the sausage mixture and cook for another minute. Add the grape tomatoes and white wine (or chicken broth). Season with salt and pepper. Cook until the tomatoes begin to burst, about 10 minutes. Press tomatoes slightly to release their juices.
Combine Ingredients:
Add the diced zucchini to the skillet and cook until tender, about 5 minutes.
Toss in the cooked rigatoni and chopped basil. Mix well to combine all the flavors.
Serve:
Transfer the pasta to a serving dish. Sprinkle freshly grated Parmesan cheese over the top and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15 minutes |
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