Servings
Font
Back
Sausage Rigatoni Pasta Skillet
5 from 18 votes

Sausage Rigatoni Pasta Skillet

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.

Prep Time
10 mins
Cook Time
25 mins
Servings: 8
Calories: 474 kcal
Course: Lunch, Dinner
Cuisine: Italian

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

    Cup of Yum
  1. To a large pot, add the water, boil, and cook according to package directions.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the cooked pasta, and stir to combine.
  7. 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.
  8. Garnish with fresh basil as desired, additional Parmesan as desired, and serve immediately.

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

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: 8 Serving

Amount Per Serving

Calories 474

% 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.