Start by bringing a large pot of salted water to a rolling boil over high heat. Add the rigatoni and cook for 9-10 minutes until al dente. Drain, reserving ½ cup of cooking water.

In a separate large saucepan, heat 2 tablespoons of olive oil over medium heat for about 1-2 minutes until it shimmers.

Add the chopped yellow onion and a pinch of crushed red pepper flakes. Cook for about 10 minutes until soft and translucent.

Add the Italian sausage, breaking it apart with a spatula. Cook for 5-7 minutes until browned and cooked through.

Stir in the minced garlic and cook for about 1 minute. Add 2 tablespoons of tomato paste, cooking for another 2 minutes.

Incorporate 2 cups of halved grape tomatoes and ½ cup of white wine or chicken broth. Season with salt and black pepper. Simmer for about 10 minutes.

Add 1 diced zucchini and cook for an additional 5 minutes until softened.

Carefully add the drained rigatoni to the saucepan. Toss together, adding reserved pasta water if the sauce is too thick.

Stir in the chopped fresh basil and serve immediately, topped with grated Parmesan cheese.