This Tomato Sausage Zucchini Pasta makes a great summer meal. The freshness that you get from the grape tomatoes and the zucchini is so delicious in this dish.
It all starts with a box of rigatoni. Feel free to change it for what ever other shape of pasta you like. However, I really do love how the rigatoni shape works in this. It holds the sauce well and the size is just right along side of the tomatoes and zucchini.
The sauce for this pasta is simple. It is made from onion, garlic, tomato paste, chicken broth, salt, and pepper along with the grape tomatoes. The sausage also helps to add flavor to the sauce.
When I made this dish, I didn’t have any Italian sausage at home, but I did have some fully cooked smoked Italian sausage links that I diced up. It worked ok, but I think the Italian sausage would have worked better. So make with with sausage and use what level of heat you prefer. I would use mild for my family.
Some fresh basil is a nice finish when making this tomato sausage zucchini pasta. I had fresh basil I was going to use when I made this. However, when I pulled it out of the refrigerator, it had gone bad. So I added in some dry basil. It worked, but fresh would have been better.
Last, you need to sprinkle Parmesan cheese over this before serving it. I mean what is pasta with out a little cheese?
Tomato Sausage Zucchini Pasta
Real Mom Kitchen
- 1 lb rigatoni
- 3 Tbsp olive oil
- 1 onion chopped
- 1 lb Italian sausage I use mild
- 5 cloves garlic minced
- 1 8 oz tomato paste
- 1 10.5 oz container grape tomatoes
- 1 cup chicken broth
- 2 small zucchini diced
- 1 tsp salt
- black pepper to taste
- a handful of fresh basil chopped
- freshly grated Parmesan cheese
- Cook pasta according to package directions.
- In the meantime, add the oil to a large skillet over medium heat. Add in the onion and sausage. Cook until sausage is brown and no pink color remains. Add in the garlic and cook for 1 minute, or until fragrant..
- Add in the tomato paste, tomatoes, broth, salt and pepper. Cook, stirring occasionally, until the tomatoes begin to burst and give off their juices, about 10 minutes.
- Add in the zucchini and cook for 5 minutes.
- Once the pasta is cooked, drain reserving a 1 cup of the pasta water.
- Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Finally, stir in the basil.
- Top with cheese to serve. Serves 6.
This recipe is adapted from Baker by Nature.