Sausage Rigatoni Pasta Skillet
User Reviews
5
18 reviews
Excellent
Sausage Rigatoni Pasta Skillet
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This Sausage Rigatoni Pasta Skillet combines Italian sausage, rigatoni, tomatoes, zucchini, and herbs into a one-pan meal with a rich tomato sauce and a hint of spice. The dish features tender pasta coated in a flavorful sauce with savory sausage and fresh vegetables.
Description
The recipe begins by cooking rigatoni to al dente in boiling water. In a large skillet, olive oil sautés Italian sausage and diced onion until browned, followed by garlic. Grape tomatoes and chicken broth are added and cooked until the tomatoes soften. Crushed tomatoes and zucchini complete the sauce along with lemon juice, Italian seasoning, oregano, salt, pepper, and red chili flakes for balanced seasoning and a touch of heat.
The pasta is then combined with the sauce, allowing flavors to meld together. The final touch includes stirring in grated Parmesan cheese and fresh sliced basil, adding a cheesy, herbal finish. The result is a hearty skillet dish with a thick, vibrant tomato sauce and a blend of savory, spicy, and fresh notes.
This dish works well as a satisfying main course, offering a comforting and complete meal. The use of fresh basil and lemon juice brightens the rich tomato and sausage flavors.
Leftovers keep well in an airtight container in the refrigerator up to five days and can also be frozen for several months. Reheating gently preserves the flavors, which often improve as they rest.
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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 Italian sausage I used mild, hot/spicy may be substituted; if using sausage in links remove the casings, ground
- 1 yellow onion diced small, large
- 4 garlic finely minced, cloves
- 16 ounce grape tomatoes cherry tomatoes may be substituted; if you have garden tomatoes to use feel free
- ½ cup chicken broth reduced sodium vegetable broth may be substituted, reduced sodium
- 1 zucchini quartered or diced (not a fan? omit. Sub with yellow squash or diced bell peppers, large
- 14 ounce crushed tomatoes do not drain, canned
- lemon juice of half
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano or to taste, dried
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- ½ teaspoon red chili flakes or to taste
- ½ cup Parmesan Cheese divided (or as desired, freshly grated
- pinch granulated sugar optional but likely necessary
- ¼ cup basil thinly sliced (or more if desired, fresh
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.
Equipments used:
Notes
- Leftover pasta skillet stores airtight in the fridge for up to 5 days, flavors improve with resting.
- Freeze leftovers sealed for 3 to 4 months; reheat thoroughly before serving.
- Substitute other small pasta shapes like ziti, penne, or elbow macaroni if rigatoni is unavailable.
- Adjust seasoning to taste, especially salt, pepper, and chili flakes for preferred spice level.
Nutrition Information
Show Details
Serving
1serving
Calories
474kcal
(24%)
Carbohydrates
50g
(17%)
Protein
20g
(40%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
46mg
(15%)
Sodium
839mg
(35%)
Potassium
596mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
764IU
(15%)
Vitamin C
13mg
(14%)
Calcium
111mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 474kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 839mg | 35% |
| Potassium | 596mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 764IU | 15% |
| Vitamin C | 13mg | 14% |
| Calcium | 111mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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