Chop the zucchini into bite-sized pieces, dice the tomatoes, finely mince the garlic, and slice the onion. Remove the casing from the sausage and crumble it into small pieces.

Bring a large pot of salted water to a vigorous boil and cook the rigatoni according to package instructions, about 10-12 minutes until al dente. Drain and reserve about a cup of pasta water.

In a large skillet, heat olive oil over medium heat. Add onions and garlic; sauté for 3-4 minutes until translucent.

Add crumbled sausage and cook for 5-7 minutes until browned.

Stir in diced tomatoes and zucchini, cooking for 5-6 minutes until tender. Season with salt and pepper.

Add drained rigatoni to the skillet and toss to coat. Add reserved pasta water gradually for desired sauce consistency.

Remove from heat and fold in basil, parsley, and sprinkle Parmesan cheese until slightly melted.

Serve warm, garnished with extra Parmesan and fresh herbs if desired.