Go Back
homemade Sausage Rigatoni Pasta Skillet photo

Sausage Rigatoni Pasta Skillet

A hearty one-skillet rigatoni with Italian sausage, tomatoes, zucchini, and Parmesan for an easy family meal.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings

Equipment

  • Large Pot
  • large high-sided skillet
  • Wooden Spoon or Spatula
  • Knife
  • Cutting Board
  • Measuring cups and spoons

Ingredients
  

  • 1 pound rigatoni pasta or another small shaped pasta such as ziti, penne, elbow macaroni, or ditali
  • 2 tablespoons olive oil
  • 1 pound ground Italian sausage mild or hot; if using links remove casings
  • 1 large yellow onion diced small
  • 4 cloves garlic finely minced
  • 16 ounces grape tomatoes or cherry tomatoes
  • 1/2 cup reduced sodium chicken broth or reduced sodium vegetable broth
  • 1 large zucchini quartered or diced
  • 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 as desired
  • pinch granulated sugar optional
  • 1/4 cup fresh basil thinly sliced

Instructions
 

  • Bring a large pot of salted water to a boil and cook the rigatoni according to package directions; drain and set aside.
  • Meanwhile, heat the olive oil in a large high-sided skillet over medium-high heat. Add the ground Italian sausage and diced onion and cook 5–6 minutes, breaking up the sausage and stirring often, until the sausage is browned and the onion is softened.
  • Add the minced garlic during the final minute and cook, stirring constantly, about 1 minute. If there is excess grease you may spoon some off, but a little fat will help flavor the dish.
  • Stir in the grape tomatoes and chicken broth and sauté about 4 minutes, until the tomatoes begin to soften and burst when pressed with a spoon.
  • Add the zucchini, crushed tomatoes, lemon juice, Italian seasoning, oregano, salt, pepper, and red pepper flakes. Bring just to a boil, then reduce heat and simmer about 5 minutes, stirring occasionally, until zucchini is tender.
  • If the sauce seems too watery, simmer a bit longer to reduce; if too thick, add a splash more broth. Taste and adjust seasoning as needed, adding a pinch of sugar if the sauce is too acidic.
  • Add the cooked pasta to the skillet and stir to combine. Stir in half of the grated Parmesan until melted and mixed through.
  • Garnish with the remaining Parmesan and sliced fresh basil, then serve immediately.

Notes

  • Do not drain the crushed tomatoes before adding.
  • Adjust red pepper flakes to control heat level.
  • Add a pinch of sugar if the sauce tastes too acidic.
  • If using sausage links, remove casings before browning.
  • Use other short pasta shapes if desired.