Rigatoni with Sausage, Tomatoes, and Zucchini
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Serves: 8 servings (heaping 2 cups each)
 
Ingredients
  • 1 lb rigatoni
  • 3 Tbsp extra-virgin olive oil
  • 1 yellow onion, chopped
  • ½ tsp crushed red pepper flakes
  • 1 lb turkey Italian sausage (sweet or spicy), casings removed
  • 5 cloves garlic, minced
  • 6 oz tomato paste
  • 2 cups grape tomatoes
  • 1½ cups dry white wine*
  • 4 small zucchini, cut into half-moons
  • 1 tsp salt
  • ½ tsp black pepper
  • Handful fresh basil, chopped
  • ½ cup freshly grated Parmesan cheese
Instructions
  1. Bring a large pot of water to a rolling boil over high heat. Add pasta and cook 8-9 minutes or until al dente. Drain, reserving 1 cup of pasta water. Rinse pasta and set aside.
  2. Meanwhile, in a large, deep skilet, heat the olive oil over medium heat. Add in the onion and crushed red pepper; cook until the onion is soft, about 5 minutes. Add the sausage and cook until no longer pink, breaking into large crumbles as it cooks. Add in the garlic and cook for 1 minute, or until fragrant.
  3. Add tomato paste, tomatoes, and wine, along with the salt and pepper. Cook, stirring occasionally, until the tomatoes begin to burst, about 8-10 minutes. Add the zucchini and cook for 5 minutes or until crisp-tender.
  4. In the empty pot used to cook the pasta, mix together the pasta and sauce, adding ½ cup reserved pasta water; add basil and stir well. Top with Parmesan and serve immediately.
Notes
Recipe from Baker by Nature
Nutrition Information
Serving size: 2 heaping cups Calories: 465 Fat: 14.6 Carbohydrates: 54.9 Sugar: 9.6 Sodium: 775 Fiber: 5.4 Protein: 22.5 Cholesterol: 44
Recipe by Prevention RD at https://preventionrd.com/2019/08/rigatoni-with-sausage-tomatoes-and-zucchini-weekly-menu/