- 5 cloves garlic, minced
- 1 c white wine or chicken broth
- 1 pound Italian sausage (mild, sweet, or spicy will work)
- 1/4 tsp crushed red pepper flakes (optional)
- 3/4-pound rigatoni
- 3 tbsp tomato paste
- 3 tbsp olive oil
- 2 small zucchinis, diced
- A handful of fresh basil, chopped
- 2 c grape tomatoes
- 1 large yellow onion, chopped
- freshly grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Place a large pot with salted water on the stove and turn the heat to medium-high. Allow the water to boil.
Place a wide pot on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add the onion and crushed pepper flakes, then cook for 10 minutes.
Add the sausage, then cook until crumbly and brown. Use a spatula to break it.
Add the garlic and sauté until aromatic.
Add the tomato paste, then stir and cook for about a minute.
Add the wine, tomatoes, salt, and pepper. Stir and cook the tomatoes for 10 minutes. Make sure to scrape the bottom of the pot to get the browned bits.
Add the zucchini and stir until mixed. Cook for a few more minutes.
In the pot with boiling water, add the rigatoni and cook until firm to bite. Set aside 1/2 cup of the pasta water for later use.
Drain the pasta, then add it into the pot with the sauce. Toss until well coated. Add pasta water if it gets to dry.
Add the basil and stir until well combined.
Sprinkle a generous amount of cheese over each serving
Serve and enjoy!
Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings