Rigatoni with Sausage & Veggies (Print Version)
# Ingredients:
01 -
3/4 lb rigatoni pasta
02 -
3 tablespoons olive oil
03 -
1 large yellow onion, finely chopped
04 -
1/4 teaspoon crushed red pepper flakes (optional)
05 -
1 lb Italian sausage (mild, sweet, or spicy)
06 -
5 cloves garlic, minced
07 -
3 tablespoons tomato paste
08 -
2 cups grape tomatoes
09 -
1 cup white wine or chicken broth
10 -
2 small zucchini, diced
11 -
1 teaspoon salt
12 -
1/2 teaspoon black pepper
13 -
1/2 cup fresh basil, chopped
14 -
Freshly grated Parmesan cheese
# Instructions:
01 -
Bring a large pot of salted water to a boil over medium-high heat.
02 -
Add olive oil to a large, wide pot and bring to a simmer over medium heat. Add the onion and crushed red pepper flakes and cook until the onion is very soft, about 10 minutes. Add the sausage and break it into small pieces using a wooden spoon. Cook until the sausage is browned and no pink color remains.
03 -
Add the garlic and cook for 1 minute, or until fragrant. Stir in the tomato paste.
04 -
Add the grape tomatoes and wine (or stock) and season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to burst and release their juices, about 10 minutes. If the tomatoes do not burst on their own, gently press them with a wooden spoon. Stir in the diced zucchini and cook for an additional 5 minutes.
05 -
Meanwhile, add the rigatoni to the boiling water and cook for 9 to 10 minutes, or until al dente. Drain the pasta, reserving 1/2 cup of the pasta water. Toss the drained pasta into the pot with the sauce and stir well to combine. Add some of the reserved cooking water, if needed, to adjust the consistency.
06 -
Stir in the chopped basil and remove the pot from heat. Divide the pasta among serving bowls and top with freshly grated Parmesan cheese. Serve immediately.