Rigatoni With Sausage and Zucchini
Fine Italian dining at home and for a fraction of the price! A mouth watering, flavor packed dinner that's easy enough to add to your weekly rotation!
Directions
1. Bring a large pot of water to a boil over medium-high heat. Add a pinch of salt to the water.
2. While water is cooking, in a Dutch oven or a large skillet, heat the olive oil over medium-high heat.
3. Add the onion and carrots, sauté for 6-8 minutes until veggies are tender.
4. Turn the heat down to medium and add the sausage. Break into small pieces while browning for 3-4 minutes.
5. Add the Italian seasoning, cherry tomatoes and diced tomatoes. Sauté for 2- 3 minutes until cherry tomatoes start to soften.
6. Add the garlic and sauté for another minute until fragrant.
7. While cooking the sauce, add the rigatoni to the boiling water and cook for around 10 minutes until pasta is al dente.
8. Stir in the wine. Bring to a boil and then simmer for about 5 minutes until the tomatoes begin to burst and shrivel.
9. Add the diced zucchini and cook for another 5 minutes.
10. Remove pasta from heat and drain. Reserve a little of the pasta water to thin the sauce if necessary.
11. Add the rigatoni to the sauce and mix together.
12. Top with fresh basil and parmesan if desired.
Rigatoni With Sausage and Zucchini
Ingredients:
- 1-pound rigatoni
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 carrots, diced
- 1-pound Italian sausage (mild or spicy)
- 3 cloves garlic, minced
- 2 tablespoons Italian Seasoning
- 1 can diced tomatoes, (14 oz)
- 2 cups grape tomatoes
- 1 cup white wine
- 2 zucchinis, diced
- Fresh basil, chopped
- Fresh Parmesan cheese
- 1 teaspoon marjoram
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon thyme
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions:
How to cook Rigatoni With Sausage and Zucchini
- Bring a large pot of water to a boil over medium-high heat. Add a pinch of salt to the water.
- While water is cooking, in a Dutch oven or a large skillet, heat the olive oil over medium-high heat.
- Add the onion and carrots, sauté for 6-8 minutes until veggies are tender.
- Turn the heat down to medium and add the sausage. Break into small pieces while browning for 3-4 minutes.
- Add the Italian seasoning, cherry tomatoes and diced tomatoes. Sauté for 2- 3 minutes until cherry tomatoes start to soften.
- Add the garlic and sauté for another minute until fragrant.
- While cooking the sauce, add the rigatoni to the boiling water and cook for around 10 minutes until pasta is al dente.
- Stir in the wine. Bring to a boil and then simmer for about 5 minutes until the tomatoes begin to burst and shrivel.
- Add the diced zucchini and cook for another 5 minutes.
- Remove pasta from heat and drain. Reserve a little of the pasta water to thin the sauce if necessary.
- Add the rigatoni to the sauce and mix together.
- Top with fresh basil and parmesan if desired.
Notes:
Calories
530.13Fat (grams)
29.09Sat. Fat (grams)
9.05Carbs (grams)
39.46Fiber (grams)
5.50Net carbs
33.96Sugar (grams)
7.74Protein (grams)
21.74Sodium (milligrams)
816.87Cholesterol (grams)
43.81