Rigatoni faciles à la saucisse, aux tomates et à la courgette

Ingrédients

• 3/4 lb rigatoni pasta
• 3 tablespoons olive oil
• 1 large yellow onion finely chopped
• 1/4 teaspoon crushed red pepper flakes optional
• 1 lb italian sausage
• 5 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 cups grape tomatoes
• 1 cup white wine or chicken broth
• 2 small zucchini diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup fresh basil chopped
• freshly grated parmesan cheese

Préparation

1. 1

   Bring a large pot of salted water to a boil over medium-high heat.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the onion and crushed red pepper, cooking until the onion is soft, about 10 minutes. Stir in the sausage, breaking it into small pieces, and cook until browned.

3. 3

   Add the minced garlic and cook for 1 minute until fragrant. Mix in the tomato paste.

4. 4

   Stir in the grape tomatoes and wine (or stock), seasoning with salt and pepper. Cook while stirring until the tomatoes burst and release their juices, about 10 minutes. Gently press any stubborn tomatoes to help them burst. Stir in the diced zucchini and cook for an additional 5 minutes.

5. 5

   Meanwhile, cook the rigatoni in the boiling salted water for 9 to 10 minutes until al dente.

6. 6

   Drain the pasta, reserving 1/2 cup of the pasta water. Toss the pasta in the sauce, adding in reserved water if needed, and finally mix in the chopped basil.

7. 7

   Remove from heat, serve into bowls, top with parmesan cheese, and enjoy!