Name: Italian Sausage & Charred Vegetable Rigatoni
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz rigatoni pasta; 1 lb Italian pork sausage, casings removed; 2 medium zucchini, sliced into half-moons; 1 red bell pepper, cut into strips; 1 red onion, sliced; 1/3 cup pitted Kalamata olives, halved; 2 tbsp capers, rinsed; 2 cloves garlic, minced; 1/4 cup extra-virgin olive oil, divided; 1/3 cup grated Parmesan cheese; Salt and freshly ground black pepper, to taste

Italian Sausage & Charred Vegetable Rigatoni

SilkyKiwi7263

This Italian Sausage & Charred Vegetable Rigatoni is a flavor-packed, energy-dense dinner perfect for anyone looking to gain weight deliciously. Inspired by the Venetian cicchetti style, it features savory sausage, capers, and olives for bold bursts of umami, while charred zucchini, peppers, and onions bring a smoky sweetness and beautiful color. The pasta soaks up all the rich flavors, and a finishing drizzle of good olive oil ensures each bite is luscious and satisfying. With simple steps and readily available ingredients, this recipe transforms an everyday dinner into a memorable Italian feast.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Meanwhile, heat a large skillet or grill pan over medium-high. Toss zucchini, red bell pepper, and red onion with 2 tablespoons olive oil, salt, and pepper. Char vegetables in batches, turning occasionally, until edges are blackened and veggies are tender, about 8 minutes. Transfer to a plate.
In the same pan, add sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. Add garlic and cook 1 minute more.
Add charred vegetables back to the pan with sausage. Stir in olives and capers. Toss to combine and heat through, 2 minutes.
Add pasta to the pan along with reserved pasta water. Toss everything together over medium heat until well coated and saucy. Drizzle with remaining olive oil.
Divide pasta among bowls. Top with grated Parmesan and a final drizzle of olive oil. Serve immediately.