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Sausage Rigatoni Pasta Skillet

A one-skillet pasta with Italian sausage, tomatoes, zucchini, and a simple herb-tomato sauce finished with Parmesan and fresh basil. Quick weeknight dinner that can be adapted with different pasta shapes or sausage heat levels.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 8 servings

Ingredients

Ingredients

  • 1 poundrigatoni pasta another small shaped pasta such as ziti, penne, elbow macaroni, ditali, etc.may be substituted
  • 2 tablespoonsolive oil
  • 1 poundground italian sausage I used mild, hot/spicy may be substituted; if using sausage in links remove the casings
  • 1 large yellow onion diced small
  • 4 garlic cloves finely minced
  • 16 ouncegrape tomatoes cherry tomatoes may be substituted; if you have garden tomatoes to use feel free
  • 1/2 cupreduced sodium chicken broth reduced sodium vegetable broth may be substituted
  • 1 large zucchini quartered or diced (not a fan? omit. Sub with yellow squash or diced bell peppers)
  • 14 ouncecan crushed tomatoes do not drain
  • Juice of half a lemon
  • 1 teaspoonItalian seasoning
  • 1 teaspoondried oregano or to taste
  • 1 teaspoonkosher salt or to taste
  • 1 teaspoonfreshly ground black pepper or to taste
  • 1/2 teaspoonred chili flakes or to taste
  • 1/2 cupfreshly grated parmesan cheese divided (or as desired)
  • pinchgranulated sugar optional but likely necessary
  • 1/4 cupfresh basil thinly sliced (or more if desired)

Instructions

Instructions

  • Bring a large pot of water to a rolling boil. Cook 1 pound rigatoni according to package directions until al dente. Before draining, reserve a small splash of the pasta cooking water (optional). Drain and set the pasta aside.
  • While the pasta cooks, heat a large high-sided skillet over medium-high heat. Add 2 tablespoons olive oil.
  • Add 1 pound ground Italian sausage (if using sausage links, remove casings) and 1 large diced yellow onion to the skillet. Cook 5–6 minutes, crumbling the sausage and turning the onions frequently, until the sausage is browned and the onions are softened.
  • Add 4 finely minced garlic cloves and cook, stirring constantly, for 1 minute. If there is excess grease you want to remove, spoon off as needed.
  • Add 16 ounces grape tomatoes and 1/2 cup reduced-sodium chicken broth to the skillet. Sauté about 4 minutes, stirring occasionally, until the tomatoes are softened and will burst when pressed with a spoon.
  • Add 1 large zucchini (quartered or diced), 14 ounces canned crushed tomatoes (do not drain), the juice of half a lemon, 1 teaspoon Italian seasoning, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon red chili flakes. Stir to combine, bring just to a boil, then reduce the heat and simmer about 5 minutes, stirring intermittently, until the zucchini is as tender as you like.
  • If the mixture looks too wet, simmer a little longer uncovered to reduce excess liquid. If it seems dry or too thick, add a splash of the reserved pasta cooking water or a small extra splash of broth if available.
  • Add the cooked pasta to the skillet and stir to combine. Stir in half of the 1/2 cup freshly grated Parmesan cheese.
  • Taste and adjust seasoning as needed. If the sauce tastes too acidic, add a pinch of granulated sugar, a pinch at a time, stirring after each addition. Add more salt, pepper, or red pepper flakes to taste.
  • Remove from heat. Garnish with the remaining Parmesan and 1/4 cup thinly sliced fresh basil. Serve immediately.

Equipment

  • 1large skillet

Notes

Notes
Storage:
Leftovers will keep airtight in the fridge for up to 5 days (they taste even better than next day in my opinion because the flavors marry and meld) or in the freezer for up to 3-4 months. Reheat in the microwave, or as desired.