This Chicken Sausages With Zucchini Tomatoes And Pasta is a light yet satisfying dinner that bursts with fresh, vibrant flavors. Featuring savory chicken sausage, tender zucchini, and juicy cherry tomatoes that break down into a rustic sauce, it’s a wholesome meal that comes together in a flash.
Perfect for busy weeknights, this colorful pasta dish offers a balanced mix of protein, veggies, and carbs without a heavy cream sauce.
Recipe Details
- Flavor Profile: The dish is savory and fresh, highlighting the sweetness of burst cherry tomatoes and zucchini, balanced by the savory herbs in the sausage and a kick of garlic.
- Texture: Al dente pasta pairs beautifully with the tender-crisp zucchini and juicy sausage coins.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It involves boiling pasta and a simple sauté.
What You’ll Need
To make this recipe, you will need a large pot for boiling the pasta and a large skillet (or deep sauté pan) to cook the sausage and vegetables. A sharp knife is needed for slicing the zucchini and halving the tomatoes. The ingredients rely on flavorful chicken sausage (Italian style works great), fresh summer produce, and pantry staples like olive oil and garlic.
Ingredient Notes
- Chicken Sausage – Use 1 lb of pre-cooked chicken sausage, sliced into coins. Italian, garlic-herb, or spicy varieties all add instant flavor to the dish.
- Pasta – 8 oz of your favorite shape. Penne or fusilli are great for catching the tomato juices, while spaghetti offers a classic feel.
- Zucchini – One medium zucchini, sliced into half-moons. It adds a mild, fresh crunch and bulk to the meal.
- Cherry Tomatoes – Halving them allows them to release their juices quickly in the pan, creating a light, natural sauce without needing cream or heavy tomato puree.
- Garlic – Fresh minced garlic provides the aromatic base for the vegetables.
- Pasta Water – Crucial: Reserve 1/2 cup of the starchy water before draining. This emulsifies with the olive oil and tomato juices to coat the pasta perfectly.
- Parmesan Cheese – Grated Parmesan adds a salty, nutty finish.
- Fresh Basil – A garnish of fresh basil brightens the entire dish with its sweet, peppery aroma.
Add-ins and Substitutions
- Vegetables – Yellow squash, bell peppers, or spinach can be added to the skillet for more variety.
- Sausage – If you don’t have chicken sausage, turkey sausage or traditional pork Italian sausage works (just ensure pork sausage is fully cooked through if buying raw).
- Spice – Adjust the red pepper flakes to your taste, or omit them for a mild, kid-friendly version.
How to Make Chicken Sausages With Zucchini Tomatoes And Pasta
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set it aside.
- Brown the Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced chicken sausage and cook until browned on both sides, about 4-5 minutes. Remove the sausage from the skillet and set it aside on a plate.
- Sauté Veggies: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the zucchini slices and halved cherry tomatoes. Cook until the zucchini is tender-crisp and the tomatoes start to soften and break down, releasing their juices, about 5-7 minutes.
- Combine: Return the browned sausage to the skillet with the zucchini and tomatoes. Add the red pepper flakes, salt, and pepper. Stir in the cooked pasta and toss everything to combine.
- Finish the Sauce: If the mixture looks too dry, pour in a splash of the reserved pasta water to reach your desired consistency and help the sauce cling to the noodles.
- Serve: Divide the pasta among plates, sprinkle with grated Parmesan cheese, and garnish generously with fresh basil. Enjoy!
Pro Tip: Don’t wipe the skillet clean after removing the sausage. The browned bits left behind (fond) add incredible savory depth to the vegetables as they cook.
Recipe Tips
- Tomato Release: If your tomatoes aren’t breaking down enough to make a “sauce,” you can press them gently with the back of your spoon to help them burst.
- Don’t Overcook Zucchini: Zucchini cooks fast. Keep an eye on it so it retains a bit of bite rather than turning into mush.
- Seasoning: Chicken sausage can be salty. Taste your pasta mixture before adding extra salt at the end.
FAQs
- Can I use raw sausage? Yes, but you will need to remove the casings (if preferred) and cook it thoroughly, breaking it into crumbles, rather than slicing it into coins.
- Is this gluten-free? It can easily be made gluten-free by using your favorite gluten-free pasta (chickpea or brown rice pasta works well).
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Serving Suggestions
- Salad: A simple green salad with balsamic vinaigrette complements the Italian flavors.
- Bread: Serve with garlic bread or focaccia to scoop up any escaped tomato bits.
- Wine: A crisp Pinot Grigio or a light Chianti pairs beautifully with this dish.
Make This Recipe in Advance
- Prep: You can slice the sausage and chop the vegetables a day in advance. Store them in the fridge.
- Freshness: Pasta dishes with light oil-based sauces are best eaten fresh, but this reheats surprisingly well for lunch the next day.
Chicken Sausages With Zucchini, Tomatoes, And Pasta
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
This Chicken Sausages With Zucchini, Tomatoes, And Pasta is a light yet satisfying dinner that bursts with fresh, vibrant flavors. Featuring savory chicken sausage, tender zucchini, and juicy cherry tomatoes that break down into a rustic sauce, it’s a wholesome meal that comes together in a flash. Perfect for busy weeknights, this colorful pasta dish offers a balanced mix of protein, veggies, and carbs without the need for a heavy cream sauce.
Ingredients
The Pasta & Protein
- 8 oz pasta (penne, fusilli, or spaghetti)
- 1 lb chicken sausage, sliced into coins (Italian or garlic-herb style)
- 2 tablespoons olive oil, divided
- 1/4 cup grated Parmesan cheese
The Vegetables & Seasoning
- 1 medium zucchini, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and black pepper, to taste
- Fresh basil, chopped (for garnish)
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Boil: Cook the pasta according to package instructions until al dente. Reserve: Before draining, carefully dip a mug in and reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
Brown the Sausage
In a large deep skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Sear: Add the sliced chicken sausage and cook for 4–5 minutes, flipping occasionally, until browned on both sides. Remove: Transfer the sausage to a plate, leaving the fat/drippings in the pan.
Sauté Veggies
Add the remaining 1 tablespoon of olive oil to the skillet. Aromatics: Add the minced garlic and sauté for 30 seconds until fragrant. Cook: Add the zucchini slices and halved cherry tomatoes. Cook for 5–7 minutes, stirring occasionally, until the zucchini is tender-crisp and the tomatoes begin to burst and release their juices.
Combine
Return the browned sausage (and any plate juices) to the skillet. Season: Stir in the red pepper flakes, salt, and pepper. Toss: Add the cooked pasta to the skillet and toss everything to combine.
Finish the Sauce
If the mixture looks dry, pour in a splash of the reserved pasta water. Toss vigorously over low heat the starchy water will emulsify with the tomato juices and oil to create a light glossy sauce that clings to the noodles.
Serve
Divide among plates, sprinkle with grated Parmesan cheese, and garnish generously with fresh basil.
Notes
The “Fond” Flavor: Don’t wipe the skillet clean after removing the sausage! The browned bits left on the bottom (called fond) add incredible savory depth to the vegetables as they cook.
Tomato Technique: If your tomatoes aren’t breaking down enough to make a “sauce,” press them gently with the back of your wooden spoon to help them burst.
Zucchini Texture: Zucchini cooks fast. Keep an eye on it so it retains a bit of bite (tender-crisp) rather than turning into mush.
Salt Check: Chicken sausage can be quite salty on its own. Taste your pasta mixture before adding extra salt at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Pasta
- Method: Stovetop / Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 480
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
Keywords: chicken sausage pasta, zucchini tomato pasta, healthy pasta recipes, 30 minute dinner, summer pasta, dairy free pasta sauce (if omitting cheese), easy weeknight meals
