Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound Italian sausage, casings removed
- 2 medium zucchini, sliced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Feel free to swap the sausage for a turkey or plant-based option if you prefer. The zucchini can be replaced with another seasonal vegetable like bell peppers or spinach, depending on what you have on hand.
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it apart with a wooden spoon, until browned, about 7-8 minutes.
- Add the minced garlic and red pepper flakes to the skillet and sauté for another minute until fragrant.
- Stir in the sliced zucchini and season with salt and pepper. Cook until the zucchini is tender, about 5 minutes.
- Return the cooked rigatoni to the skillet and toss to combine with the sausage and zucchini. Sprinkle with Parmesan cheese and stir until everything is well-coated and the cheese is melted.
- Garnish with fresh basil leaves before serving. Enjoy this dish warm, surrounded by those you love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International