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Sausage Rigatoni Recipe

Savor the Summer: Sausage Rigatoni Recipe with Fresh Veggies

A quick and delightful Sausage Rigatoni Recipe featuring summer's bounty of fresh tomatoes and zucchini.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Rigatoni Pasta You can substitute any pasta shape.
For the Sauce
  • 2 tablespoons Olive Oil Feel free to use any cooking oil.
  • 1 medium Yellow Onion White or red onions are alternatives.
  • 1 teaspoon Crushed Red Pepper Flakes Omit if you'd prefer a milder dish.
  • 1 pound Italian Sausage Ground turkey or chicken sausage can be used.
  • 3 cloves Garlic Fresh garlic is ideal.
  • 2 tablespoons Tomato Paste Substitute with tomato sauce if needed.
  • 1 pint Grape Tomatoes Cherry tomatoes are a substitute.
  • 1/2 cup White Wine or Chicken Broth Vegetable broth can be used.
  • 1 medium Zucchini Bell peppers or spinach can be swapped.
  • to taste Salt
  • to taste Black Pepper
  • 1/4 cup Fresh Basil Parsley or oregano can be used.
  • 1/2 cup Parmesan Cheese Substitute with Pecorino Romano or nutritional yeast.

Equipment

  • large pot
  • Colander

Method
 

Cooking Instructions
  1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni for 9-10 minutes until al dente. Reserve ½ cup of pasta water, then drain.
  2. Sauté the Aromatics: Heat olive oil over medium heat. Add chopped onion and crushed red pepper flakes. Sauté for about 10 minutes until the onions are soft.
  3. Brown the Sausage: Add Italian sausage, breaking it into pieces. Cook for 5-7 minutes until browned and cooked through.
  4. Add Garlic and Tomato Paste: Stir in minced garlic. Cook for an additional minute. Mix in tomato paste.
  5. Incorporate Tomatoes and Wine: Add halved grape tomatoes and white wine (or chicken broth). Season, reduce heat, and simmer for 10 minutes.
  6. Add Zucchini: Stir in diced zucchini and cook for an additional 5 minutes.
  7. Combine Pasta and Sauce: Add drained rigatoni to the sauce. Pour in reserved pasta water to reach desired consistency.
  8. Finish with Fresh Herbs: Stir in fresh basil and adjust seasoning. Serve topped with grated Parmesan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Don’t overcook pasta and use fresh produce for best flavor. Customize with your choice of protein or vegetables.

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