Ingredients
Scale
- 12 ounces rigatoni pasta
- 1 pound Italian sausage (mild or spicy, your choice)
- 2 medium zucchinis, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Boil salted water and cook rigatoni until al dente, then drain.
- In a skillet, heat olive oil and brown the sausage, breaking it apart for about 5-7 minutes.
- Add chopped onion and sauté for 3 minutes, then add zucchini and garlic; cook until tender.
- Stir in diced tomatoes and simmer for 5 minutes, then combine with rigatoni.
- Season with salt and pepper, garnish with fresh basil, and serve hot.
Notes
- Feel free to use spicy sausage for extra heat.
- This dish is best served fresh but can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Omnivore