Sausage and Zucchini Rigatoni Recipe
Delicious sausage and zucchini combination that goes perfect with whichever type of pasta you like!
Ingredients
- 1/2 lb. Rigatoni
- 2 Italian Sausage mild or spicy, casing removed
- 1 Zucchini cubed
- 4 Garlic Cloves thinly sliced
- 1 Scallion Stalk thinly sliced, separating greens from whites
- 4 sprigs Thyme stems removed
- 1 Hot Pepper sliced, optional (dried chili pepper)
- Pecorino Cheese or Parmigiano cheese
- 1/4 tsp. Better Than Bouillon Beef Base optional
- Sea Salt to taste
- Black Pepper to taste
- 1 pinch Garlic Powder
- 1 pinch Umami Seasoning Blend Powder optional
- Olive Oil extra virgin
Instructions
- Begin by bringing a large pot of salted water to a boil. This will be used to cook the pasta.
- Meanwhile, in a mixing bowl, mix the zucchini with a drizzle of olive oil and season with salt, black pepper, garlic powder and umami blend powder. Set aside.
- Add a small drizzle of olive oil to a frying pan. Add the sausage and cook over medium heat, breaking into small pieces while cooking. After about two minutes, add in the garlic and scallions whites. Mix together allowing to cook for about a minute.
- Next, add in the zucchini and cook on medium to low heat for about three minutes, making sure to mix to cook evenly.
- Meanwhile, add the rigatoni into the boiling pot of water and cook for one to two minutes less than the package instructions.
- Add the better than bouillon beef base into the sausage pan and about half a ladleful of the pasta water. Mix until thoroughly combined. Stir in the hot chili pepper and continue to cook over low heat until the rigatoni is ready.
- Once the rigatoni is ready, strain it and add it back into the pot and then pour the sausage pan contents into the pot. Grate some fresh pecorino or parmigiano cheese over the pasta and mix together.
- Divide the rigatoni with sausage into bowls or dishes and top off with some scallion greens and another sprinkle of pecorino or parmigiano cheese.