Sausage Rigatoni Pasta Skillet

A pan of rigatoni pasta with ground meat, zucchini, cherry tomatoes, and grated cheese, garnished with fresh basil.

5 from 6 votes

Sausage Rigatoni Pasta Skillet

🍅🌿👏🏻 An EASY comfort food pasta recipe complete with al dente cooked rigatoni, juicy Italian sausage, tomatoes, fresh basil, Parmesan cheese and more! So much saucy FLAVOR, ready in 30 minutes, and makes a big batch for planned leftovers that you can enjoy during the week or freeze for later!

Prep Time10

Cook Time25

Course: 30-Minute Meals, Dinner

Cuisine: Italian, Pasta

Keyword: italian sausage and pasta recipes, rigatoni and sausage skillet, sausage and rigatoni skillet

Servings:

Calories: 474cal

Equipment

1 large skillet

Ingredients

1 pound rigatoni pasta another small shaped pasta such as ziti, penne, elbow macaroni, ditali, etc.may be substituted
2 tablespoons olive oil
1 pound ground italian sausage I used mild, hot/spicy may be substituted; if using sausage in links remove the casings
1 large yellow onion diced small
4 garlic cloves finely minced
16 ounce grape tomatoes cherry tomatoes may be substituted; if you have garden tomatoes to use feel free
½ cup reduced sodium chicken broth reduced sodium vegetable broth may be substituted
1 large zucchini quartered or diced (not a fan? omit. Sub with yellow squash or diced bell peppers)
14 ounce can crushed tomatoes do not drain
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
½ teaspoon red chili flakes or to taste
½ cup freshly grated parmesan cheese divided (or as desired)
pinch granulated sugar optional but likely necessary
¼ cup fresh basil thinly sliced (or more if desired)

Instructions

To a large pot, add the water, boil, and cook according to package directions.
Meanwhile, to a large, high-sided skillet, add the olive oil, sausage, onions, and cook over medium-high heat for about 5-6 minutes, crumbling the sausage and flipping the onions frequently to ensure even cooking.
In the final minute, add the garlic and cook for 1 minute; stir continuously.
If desired, spoon off excess grease or fat, as necessary. Tip - I don't skim or drain any fat because fat is where the flavor is. And later on, you're adding two pounds of tomatoes, a large zucchini, and a pound of pasta; and so even if it looks a bit greasy now, it won't be later when you add everything else into the skillet. The fat will coat and flavor the pasta so it doesn't stick or seem dried out.
Add the fresh tomatoes, broth, and saute for about 4 minutes, or until tomatoes are soft enough that they'll burst easily when pushed with a spoon. Tip - They don't have to be ultra soft at this point because they'll continue to simmer for another 5 minutes or so in the next step when you add the zucchini.
Add the zucchini, canned crushed tomatoes, lemon juice, evenly sprinkle with Italian seasoning, dried oregano, salt, pepper, red pepper flakes to taste (omit or use less if you want no traces of heat), bring just to a boil, then reduce the heat and allow the mixture to simmer for about 5 minutes, or until the zucchini is as tender as desired. Stir intermittently. Moisture Tips - If the mixture is overly wet/juicy looking, allow it to boil faster for a couple minutes to allow some of the excess moisture or liquid volume to steam off. If it's at all dry (this is less likely) add an additional splash of broth, to loosen it up.
Add the cooked pasta, and stir to combine.
Add half the cheese (or more if desired) and stir to combine. Taste, and if desired, make any necessary flavor adjustments. Flavoring Tips - If it tastes at all boring or flat, it likely needs more salt. I add an additional 1-2 teaspoons at this point because I'm flavoring a very large quantity of food and salt helps bring out the natural essence in veggies and pasta. If you want it spicier, add more red pepper flakes or a pinch of cayenne. If it tastes at all too acidic or harsh, add a pinch of granulated sugar, a pinch at a time and stirring after each addition, until the acidity is balanced. This is the same technique used when making spaghetti sauce or marinara.
Garnish with fresh basil as desired, additional Parmesan as desired, and serve immediately.

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days (they taste even better than next day in my opinion because the flavors marry and meld) or in the freezer for up to 3-4 months. Reheat in the microwave, or as desired.

Nutrition