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