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Sausage Rigatoni Pasta Skillet

A hearty one-skillet pasta with Italian sausage, tomatoes, zucchini, and plenty of Parmesan.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 8 servings

Ingredients

  • 1 pound rigatoni pasta or another small shaped pasta such as ziti, penne, elbow macaroni, ditali, etc.
  • 2 tablespoons olive oil
  • 1 pound ground Italian sausage mild used, hot/spicy may be substituted; if using sausage links remove casings
  • 1 large yellow onion diced small
  • 4 cloves garlic finely minced
  • 16 ounces grape tomatoes cherry tomatoes may be substituted
  • 1/2 cup reduced-sodium chicken broth reduced-sodium vegetable broth may be substituted
  • 1 large zucchini quartered or diced (omit or substitute with yellow squash or diced bell peppers if desired)
  • 14 ounces crushed tomatoes do not drain
  • 1/2 lemon 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
  • 1/2 teaspoon red chili flakes or to taste
  • 1/2 cup freshly grated Parmesan cheese divided (or more as desired)
  • pinch granulated sugar optional, to balance acidity
  • 1/4 cup fresh basil thinly sliced (or more if desired)

Instructions

  • Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente; drain and set aside.
  • While the pasta cooks, heat the olive oil in a large high-sided skillet over medium-high heat.
  • Add the ground Italian sausage and diced onion; cook 5–6 minutes, breaking up the sausage and stirring often until the sausage is browned and the onion is softened.
  • Stir in the minced garlic and cook 1 minute until fragrant; if there is excess grease, spoon off a little, keeping enough fat for flavor.
  • Add the grape tomatoes and chicken broth and sauté about 4 minutes until the tomatoes soften and begin to burst.
  • Stir in the zucchini, crushed tomatoes, lemon juice, Italian seasoning, oregano, salt, pepper, and red chili flakes; bring to a boil, then reduce heat and simmer about 5 minutes until the zucchini is tender.
  • If the sauce seems too watery, simmer uncovered a couple minutes to reduce; if too dry, add a splash more broth.
  • Add the cooked pasta to the skillet and toss to combine so the sauce coats the pasta evenly.
  • Stir in half the Parmesan cheese, taste and adjust seasoning (add more salt, red pepper flakes, or a pinch of sugar to balance acidity), then remove from heat.
  • Garnish with the sliced fresh basil and additional Parmesan, then serve immediately.

Equipment

  • Large Pot
  • large high-sided skillet
  • Chef’s knife
  • Cutting Board
  • Wooden spoon or spatula
  • Measuring Cups and Spoons

Notes

  • Do not drain the crushed tomatoes; they add sauce body.
  • Use mild or spicy sausage based on preference.
  • Add sugar a pinch at a time to balance acidity if needed.
  • If mixture is too wet, simmer a few minutes to reduce liquid.
  • Leftovers keep airtight in the fridge up to 5 days.