Description
This Baked Rigatoni Fra Diavolo with Sausage and Zucchini combines al dente rigatoni pasta with a spicy tomato sauce featuring Italian sausage, tender sautéed zucchini, fresh herbs, and a blend of mozzarella and Parmesan cheeses. Baked to perfection until bubbly and golden, this hearty Italian-American dish offers a rich and flavorful meal perfect for family dinners or entertaining guests.
Ingredients
Scale
Pasta and Vegetables
- 1 pound uncooked rigatoni pasta
- 2 large zucchini, chopped into 1/4-inch rounds
Meat
- 1 pound Italian sausage
Aromatics and Sauce
- 1/2 cup olive oil
- 1/2 cup yellow onion, diced
- 8 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes with basil
- 3/4 cup white wine or chicken broth
- 1/2 cup fresh basil leaves, thinly sliced
- 1/4 cup fresh mint leaves, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese
- 1 pound part-skim mozzarella cheese (half shredded and half cut into 1-inch cubes)
- 1/2 cup Parmesan cheese, finely grated
Instructions
- Preheat and Prepare Dish: Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil, add rigatoni, and cook for 6-7 minutes until al dente. Drain and return the pasta to the pot to keep warm.
- Sauté Zucchini: Heat 1/4 cup olive oil in a skillet over medium heat, add the chopped zucchini, and cook until golden brown, about 6 minutes. Remove the zucchini and set aside.
- Brown Sausage: In the same skillet, add the Italian sausage and cook until browned and cooked through, about 5-7 minutes. Remove and set aside with the zucchini.
- Prepare Sauce Base: Drain excess grease from the skillet, add remaining olive oil, then sauté the diced onion until soft and translucent, about 8 minutes. Add minced garlic and crushed red pepper flakes; cook for an additional 1 minute to release their flavors.
- Add Tomato and Herbs: Stir in tomato paste, crushed tomatoes, white wine (or chicken broth), fresh basil, fresh mint, salt, and black pepper. Allow the sauce to simmer gently to combine the flavors.
- Combine Ingredients: Add the cooked sausage and sautéed zucchini back into the sauce, stirring well to evenly distribute them.
- Assemble in Baking Dish: Pour the cooked rigatoni into the prepared baking dish, then top with half of the shredded mozzarella and place the mozzarella cubes evenly over the pasta.
- Bake: Bake in the preheated oven for 30 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and serve warm, sprinkled with finely grated Parmesan cheese.
Notes
- For a milder dish, reduce or omit the crushed red pepper flakes.
- You can substitute Italian sausage with ground turkey or chicken for a leaner option.
- If you prefer a thicker sauce, simmer the sauce longer before combining with pasta and baking.
- Leftovers keep well covered in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Fresh basil and mint add brightness; if unavailable, substitute with 1 teaspoon dried Italian seasoning.
