Ingredients:
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound Italian sausage (mild or spicy, casings removed)
2 medium zucchinis (sliced or diced)
2 cloves garlic (minced)
1 can (14.5 oz) diced tomatoes (or 2 cups fresh tomatoes, chopped)
1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
Salt and black pepper to taste
1/2 cup grated Parmesan cheese
Fresh basil (optional, for garnish)
Instructions:
Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions, typically around 10-12 minutes. Drain and set aside, reserving about 1 cup of pasta water.
Cook the Sausage: In a large skillet, heat the olive oil over medium-high heat. Add the sausage, breaking it up with a spoon as it cooks. Cook until browned and fully cooked through, about 5-7 minutes. Remove any excess fat from the skillet.
Add the Zucchini and Garlic: Add the sliced zucchini to the skillet with the sausage. Cook, stirring occasionally, for about 5 minutes until the zucchini softens and starts to brown slightly. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add Tomatoes and Simmer: Stir in the diced tomatoes (with their juice) and crushed red pepper flakes (if using). Season with salt and pepper to taste. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Combine with Pasta: Add the cooked rigatoni to the skillet with the sausage, zucchini, and tomato sauce. Toss everything together, adding some reserved pasta water if the sauce needs to be thinned out. Continue tossing until the pasta is well coated with the sauce.
Serve: Divide the pasta among serving plates. Top with grated Parmesan cheese and fresh basil, if desired. Serve hot.
Enjoy this hearty, flavorful Rigatoni with Sausage, Tomatoes, and Zucchini!