Sausage Rigatoni Pasta Skillet

There are dinners that feel like a warm hug, and then there’s a skillet of rich, tomatoey pasta dotted with juicy sausage and tender zucchini that becomes an instant family favorite. This Sausage Rigatoni Pasta Skillet is built for simplicity: one pan for most of the cooking, bold pantry-friendly flavors, and flexible swaps depending on what’s in your fridge. Rigatoni’s ridged tubes stand up to the sauce beautifully, but if you prefer a different short pasta—ziti, penne, elbow macaroni, ditali—those will work just fine.

This version keeps things approachable: olive oil, a pound of seasoned sausage (I used mild for a family-friendly heat level), fresh grape tomatoes that burst as they cook, a sturdy can of crushed tomatoes to make the saucy base, and a splash of chicken broth for extra body. Zucchini adds a fresh, tender bite that balances the savory meat and bright tomato notes. A squeeze of lemon and a shower of freshly grated parmesan at the end lift the whole skillet into something bright and comforting.

Below you’ll find the full ingredient list, followed by clear, step-by-step directions so you can move confidently through prep and cook time. The recipe scales easily, and most ingredients can be substituted without losing the heart of the dish.

Ingredients

• 1 pound rigatoni pasta (another small shaped pasta such as ziti, penne, elbow macaroni, ditali, etc. may be substituted)
• 2 tablespoons olive oil
• 1 pound ground 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 ounce grape tomatoes, cherry tomatoes may be substituted; if you have garden tomatoes to use feel free
• ½ cup reduced 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 ounce can crushed tomatoes, do not drain
• Juice of half a lemon
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano, or to taste
• 1 teaspoon kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• ½ teaspoon red chili flakes, or to taste
• ½ cup freshly grated parmesan cheese, divided (or as desired)
• Pinch granulated sugar, optional but likely necessary
• ¼ cup fresh basil, thinly sliced (or more if desired)

Notes on Ingredients and Swaps

If you prefer more heat, choose hot Italian sausage or add extra red chili flakes. For a lighter version, use turkey or chicken Italian-style sausage that has the same seasoning profile. If you’re skipping meat or want a plant-forward swap, try a seasoned plant-based ground sausage substitute matched in weight to keep the texture and flavor balance similar. Any short tubular pasta will carry the sauce well—rigatoni is recommended because the ridges catch the bits of sausage and tomato, but penne or ziti are great alternatives.

Grape or cherry tomatoes burst and give a sweet, bright pop; if using larger tomatoes, dice them. The chicken broth gives body and depth; use vegetable broth if you prefer. If your canned crushed tomatoes taste very acidic, the pinch of sugar helps round the flavor without making it noticeably sweet.

Equipment

• Large rimmed skillet or wide, heavy-bottomed pan (12-inch recommended)
• Large pot for boiling pasta
• Wooden spoon or spatula
• Colander
• Chef’s knife and cutting board

Step-by-Step Directions

1. Bring a large pot of salted water to a boil. Cook the 1 pound rigatoni pasta according to package instructions until just shy of al dente (about 1–2 minutes less than the package time). Reserve about ½ cup of the pasta cooking water, then drain the pasta and set it aside.
2. While the pasta cooks, heat 2 tablespoons olive oil in a large rimmed skillet over medium-high heat until shimmering. Add the 1 pound ground Italian sausage to the skillet, breaking it up with a spoon into bite-sized pieces. Cook, stirring occasionally, until the sausage is browned and cooked through, about 6–8 minutes. If the sausage releases a lot of fat and you’d like a leaner dish, spoon off excess fat, leaving enough to coat the pan for flavor.
3. Add the 1 large yellow onion (diced small) to the skillet with the browned sausage. Reduce the heat to medium and cook, stirring, until the onion is softened and translucent, about 4–5 minutes. Stir in the 4 garlic cloves (finely minced) and cook just until fragrant, about 30–45 seconds—be careful not to let the garlic burn.
4. Add the 16 ounce grape tomatoes to the skillet. Let them cook for 2–3 minutes, stirring occasionally, until they begin to blister and release their juices. Pour in ½ cup reduced sodium chicken broth to deglaze the pan, scraping up any browned bits from the bottom to incorporate that concentrated flavor into the sauce.
5. Stir in the 1 large zucchini (quartered or diced). Cook for 3–4 minutes, until the zucchini begins to soften but still holds some texture. Then add the 14 ounce can crushed tomatoes (do not drain) to the skillet, stirring to combine the crushed tomatoes with the sausage, vegetables, and pan juices.
6. Add 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 ½ teaspoon red chili flakes. Taste the sauce and add a pinch of granulated sugar if the crushed tomatoes taste too acidic. Stir well to blend the seasonings into the sauce.
7. Reduce the heat to low and let the sauce simmer gently for about 6–8 minutes, until it thickens slightly and the flavors have melded. If the sauce becomes too thick, stir in a splash of the reserved pasta cooking water to loosen it to your desired consistency.
8. Add the cooked and drained rigatoni to the skillet, tossing gently to coat the pasta thoroughly with the sauce. If the sauce needs more liquid to cling to the pasta, add up to the reserved pasta cooking water a tablespoon at a time until the texture is right.
9. Turn off the heat and stir in half of the ½ cup freshly grated parmesan cheese. Taste and adjust seasoning with additional salt, pepper, or red chili flakes as desired.
10. Finish the dish with a bright pop: squeeze a little extra lemon if desired and sprinkle the remaining grated parmesan over the top. Scatter ¼ cup fresh basil thinly sliced across the skillet. Give everything a final gentle toss or just leave the basil and cheese on top as a garnish.
11. Serve the Sausage Rigatoni Pasta Skillet straight from the pan, family-style, with extra grated parmesan and crushed red pepper at the table. Leftovers will keep in an airtight container in the refrigerator for 3–4 days and reheat nicely on the stovetop with a splash of water or broth to loosen the sauce.

Tips for Success

• Brown the sausage well. The browned bits are flavor gold—scrape up any fond when you add the broth or crushed tomatoes.
• Don’t overcook the zucchini. Add it at the right time so it stays tender but not mushy, giving pleasant texture against the pasta and sausage.
• Reserve pasta water. The starchy water is a secret trick for silky sauce that clings to rigatoni.
• Adjust heat at the table. Keep extra red chili flakes nearby for anyone who wants more kick.
• Grate your own parmesan. Freshly grated cheese melts better into the warm pasta and has superior flavor to pre-grated varieties.

Make-Ahead and Storage

If you want to prepare this ahead of time, cook everything through step 8, then let the skillet cool and refrigerate. When ready to serve, gently reheat over low heat with a splash of chicken broth or pasta water, stir in the remaining parmesan and basil at the end, and serve. This skillet keeps well for 3–4 days in the refrigerator. For longer storage, freeze in a shallow airtight container for up to 2 months—thaw overnight in the fridge before reheating.

Serving Suggestions

This Sausage Rigatoni Pasta Skillet is a satisfying main on its own, but you can round out the meal with simple sides: a crisp green salad with lemon vinaigrette to echo the lemon in the skillet, garlic bread or toasted baguette for sopping up sauce, or roasted vegetables if you want even more veg on the plate. A glass of red wine pairs beautifully, but sparkling water with lemon is just as refreshing.

Why This Recipe Works

The combination of ground sausage and crushed tomatoes is classic and reliable, but adding blistered grape tomatoes and zucchini brings freshness and texture that keeps each bite interesting. Rigatoni’s shape acts like little scoops, catching meat and sauce so every forkful is perfectly balanced. The lemon and fresh basil at the end brighten the rich flavors so the dish never feels heavy—just comforting and satisfying.

If you’re looking for an easy weeknight recipe that still feels special enough for guests, this Sausage Rigatoni Pasta Skillet is a winner. It’s forgiving, adaptable, and impossible not to love.

Happy cooking—and enjoy!