🍝 Italian Sausage & Zucchini Rigatoni

⏱ Time

Prep: 15 minutes
Cook: 20 minutes
Serves: 4

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I. INGREDIENTS

🍝 Pasta

• 400 g (14 oz) rigatoni (or penne)

• Salt (for pasta water)

🌭 Sausage

• 400 g (14 oz) Italian sausage (pork or chicken)

• 1 tablespoon olive oil

🥒 Vegetables

• 2 medium zucchini, sliced into half-moons

• 1½ cups cherry tomatoes, halved

• 3 cloves garlic, minced

• ¼ teaspoon chili flakes (optional)

🧀 Finishing

• ½ cup grated Parmesan cheese

• 2 tablespoons butter (optional, for silkier sauce)

• 2 tablespoons fresh basil or parsley, chopped

• Black pepper to taste

Optional: splash of white wine or pasta water for sauce

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II. COOKING METHOD

1️⃣ Cook the Pasta

Bring a large pot of salted water to boil.
Cook rigatoni until al dente.

Before draining, reserve ½ cup pasta water.

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2️⃣ Brown the Sausage (Flavor Base)

Heat olive oil in a large skillet over medium-high heat.

• Remove sausage from casing if needed.
• Form into small meatball pieces or crumble.
• Cook until deeply browned on all sides (6–8 minutes).

Remove and set aside.

👉 Browning creates caramelized flavor.

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3️⃣ Sauté Vegetables

In the same pan:

• Add zucchini. Cook 3–4 minutes until lightly golden.
• Add garlic and chili flakes. Cook 30 seconds.
• Add cherry tomatoes. Cook until slightly blistered and softened.

Optional: splash 2 tablespoons white wine and reduce 1 minute.

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4️⃣ Combine Everything

Return sausage to the pan.

Add drained pasta.

Add:
• A splash of reserved pasta water
• Parmesan
• Optional butter

Toss until glossy and lightly sauced.

Season with black pepper.

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III. FINISHING TOUCH

• Sprinkle fresh basil or parsley.
• Extra Parmesan on top.
• Drizzle of good olive oil if desired.

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IV. HOW TO KNOW IT’S PERFECT

✔ Pasta coated but not swimming in sauce
✔ Zucchini tender but not mushy
✔ Tomatoes slightly burst and juicy
✔ Sausage browned with crispy edges

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V. CHEF TIPS

✔ Cook pasta 1 minute less than package → finishes in sauce.
✔ High heat helps zucchini caramelize instead of steam.
✔ Always reserve pasta water — natural thickener.
✔ For extra richness: stir in 2 tablespoons mascarpone.

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VI. VARIATIONS

• Creamy version (add ½ cup heavy cream)
• Spicy arrabbiata style
• Add spinach or mushrooms
• Use turkey sausage for lighter version
• Bake with mozzarella for pasta bake