Zucchini Sausage Rigatoni

Zucchini Sausage Rigatoni

Zucchini Sausage Rigatoni is a dish that is equally hearty and light. That is mainly due to its chicken stock base. To be sure, if you are looking for a new way to serve zucchini, then one alternative is to try pairing it with some bulk ground pork or chicken sausage along with your favorite tubular pasta. I promise, your hungry family and friends will thank you!

“As you can see in this recipe, I added mushrooms. However, if you don’t have or care for mushrooms, you may leave them out.”
Sweet and Savory and just a little bit Spicy

Using a skillet and cooking the zucchini low and slow, at least until they are tender and golden is the key to developing a wonderful caramelized flavor. In addition, I add a pinch of chili flakes to the sausage as it is browning along with the garlic. Adding more or less spice can be adjusted to your taste.

This is all you need:

  • 2 – large Zucchini, cut in ½ pieces
  • 4 oz Portobello Mushrooms, chopped
  • Olive oil
  • 1 – ½ bulk ground Pork or Chicken Sausage
  • 2 –Garlic cloves, minced
  • A pinch of Crushed Red Chili Flakes
  • Salt and Pepper
  • ½ cup Chicken Stock
  • 1-lb cooked Rigatoni Pasta
  • Asiago or Parmesan Cheese, shaved
  • Fresh Basil

Rigatoni is a heart tubular shaped pasta.
Rigatoni is a heart tubular shaped pasta
Start with garden fresh Zucchini.
Start with garden fresh Zucchini
Now, Let’s Get Cooking!

First Step. Start by adding a tbsp. of the olive oil to heated skillet at a medium high temperature. Once oil has warmed, you can then add ground sausage. As the sausage begins to brown, add garlic and chili flakes. Reduce heat slightly and continue to break it up with spoon until it is crumbled and cooked through. Remove cooked sausage from pan and keep warm.

Next. Add the zucchini and mushrooms to pan on medium high heat. Adding a tsp. of oil if needed. Season with salt and pepper. Let veggies cook for approximately 8-10 minutes without stirring. Pour chicken stock in pan and add back the sausage mixture. Simmer on low for approximately 10 more minutes.

Finally, add cooked zucchini and sausage mixture to cooked Rigatoni. Toss well to combine. Top with shaved cheese and fresh basil. Drizzle with more olive oil if desired. Enjoy!

Zucchini Sausage Rigatoni.
Zucchini Sausage Rigatoni
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Published by Moppina and Wooden Spoon

Lover of family, food, conversation❤️ & connections. Happiest cooking ❤️ feeding ❤️ nurturing others. Welcome to my kitchen ❤️

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