If you are searching for a dish that combines vibrant colors, fresh vegetables, and savory protein wrapped up in a comforting plate of pasta, then the Chicken Sausages with Zucchini, Tomatoes, and Pasta Recipe will quickly become one of your absolute favorites. This dish strikes the perfect balance between hearty and light, with juicy chicken sausage crumbles mingling beautifully with tender zucchini, sweet cherry tomatoes, and al dente pasta tossed in a subtly spiced, flavorful sauce. It’s an easy-to-make meal that looks as gorgeous as it tastes, ready to bring joy to your table any night of the week.
Ingredients You’ll Need
The magic of this Chicken Sausages with Zucchini, Tomatoes, and Pasta Recipe lies in its simple, vibrant ingredients. Each one adds a unique texture, flavor, or color that makes the final dish memorable without being complicated.
- 8 oz short pasta (penne, fusilli, or rigatoni): Choose your favorite shape that holds sauce well to soak in those savory flavors.
- 2 tbsp olive oil, divided: Adds richness and a subtle fruity aroma to the sausage and veggies.
- 1 lb chicken sausages, casings removed and crumbled: Provides juicy, flavorful protein with a lightness that pairs wonderfully with veggies.
- 1 medium yellow onion, finely chopped: Builds a sweet and aromatic base for the sauce.
- 3 cloves garlic, minced: Adds a fragrant punch that elevates every bite.
- 1 large zucchini, sliced into half-moons: Brings a tender, slightly crisp texture and vibrant green color.
- 1 red bell pepper, thinly sliced (optional but recommended): Adds sweetness and brightens the dish beautifully.
- 1 pint cherry or grape tomatoes, halved: Burst of juicy, tangy freshness that creates a natural, light sauce.
- 1/4 cup dry white wine or low-sodium chicken broth: Used to deglaze the pan and build a flavorful, subtle sauce.
- 1/2 tsp red pepper flakes: Gives a gentle heat that wakes up the palate without overpowering.
- 1 tsp dried Italian seasoning: A warm blend of herbs that ties all the flavors together.
- 1/2 tsp smoked paprika (optional): Adds depth and a smoky richness.
- 1/2 tsp kosher salt: Enhances all the natural flavors.
- 1/4 tsp freshly ground black pepper: For a perfect peppery balance.
- 1/3 cup reserved pasta cooking water: A secret ingredient that helps create a silky, emulsified sauce.
- 1/4 cup grated Parmesan or Pecorino Romano cheese: Adds a salty, nutty finish that makes this meal feel extra special.
- 2 tbsp unsalted butter (optional): For a decadent, smooth sauce texture.
- 1/4 cup fresh basil leaves, torn or sliced: Adds fragrant freshness and color.
- 2 tbsp fresh flat-leaf parsley, chopped: Brightens flavor and adds herbaceous notes.
- Lemon wedges (optional): A squeeze of lemon adds a perfect refreshing hint that lifts the entire dish.
How to Make Chicken Sausages with Zucchini, Tomatoes, and Pasta Recipe
Step 1: Prepare the Pasta
Start by bringing a large pot of well-salted water to a boil—the key is plenty of salt to season the pasta from the inside out. Cook your pasta until it’s perfectly al dente, just tender to the bite but still slightly firm. Remember to reserve a generous scoop of that starchy pasta water before draining, as it’s essential for building a fabulous sauce later on. Toss the drained pasta with a drizzle of olive oil if it needs a moment before joining the rest of the ingredients.
Step 2: Brown the Chicken Sausage
While the pasta is cooking, heat one tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the crumbled chicken sausage in a single layer and let it brown undisturbed for a couple of minutes to get those delicious caramelized bits. Then break it apart and cook until fully browned and cooked through. This step is where the dish really starts to develop its savory essence, so take your time and enjoy that aroma filling your kitchen.
Step 3: Sauté the Aromatics
Lower the heat to medium and, if needed, add the remaining olive oil to the pan. Toss in the chopped onion with a pinch of salt, cooking until it softens and becomes translucent, about 4 to 5 minutes. Next, add the minced garlic and let it sizzle for just 30 to 45 seconds. This combination creates a fragrant flavor base that harmonizes beautifully with the sausage and vegetables.
Step 4: Cook the Vegetables
Time to add those colorful veggies! Into the skillet go the zucchini and red bell pepper, seasoned lightly with salt and pepper. Cook them until the zucchini turns lightly golden yet retains a tender-crisp bite. Then stir in the halved cherry tomatoes, red pepper flakes, Italian seasoning, and smoked paprika if you’re using it. Let the tomatoes soften as you gently press some with the back of your spoon, releasing juices that naturally form a light, bright sauce.
Step 5: Deglaze and Build the Sauce
Pour in the white wine or chicken broth to deglaze the pan, scraping up those irresistible browned bits stuck to the bottom—they are pure flavor gold. Allow this liquid to simmer and reduce slightly, intensifying the sauce without overwhelming the freshness of the vegetables and sausage.
Step 6: Combine Sausage and Pasta
Return the browned chicken sausage along with any juices back to the skillet, stirring it together with the veggie mixture. Add your cooked pasta, then pour in about a third of the reserved pasta cooking water. Toss everything together over medium heat until the pasta is beautifully coated in a glossy, light sauce. If it seems dry, add more pasta water a tablespoon at a time for perfect silky texture.
Step 7: Finish with Cheese and Herbs
Lower the heat and stir in the grated Parmesan cheese, and if you like, some butter, to melt through the sauce and create silkiness. Taste and adjust seasonings with salt, pepper, or more red pepper flakes if you wish. Stir in most of the fresh basil and parsley, reserving a few herbs for garnish, and get ready to serve a fantastic plate of Chicken Sausages with Zucchini, Tomatoes, and Pasta Recipe that feels like a warm hug.
How to Serve Chicken Sausages with Zucchini, Tomatoes, and Pasta Recipe
Garnishes
Fresh herbs like basil and parsley sprinkled on top add a fresh, vibrant burst of flavor and a pop of beautiful green color. For an extra special touch, some additional grated Parmesan cheese creates a delicious salty finish. And if you love a bit of brightness, a squeeze of lemon over the top lifts the entire dish to another level of deliciousness.
Side Dishes
This dish is wonderfully substantial on its own but pairs beautifully with simple sides like a crisp green salad tossed with vinaigrette or some garlic bread to soak up any leftover sauce. Roasted vegetables or a light bruschetta with ripe tomatoes can add texture and balance to your meal.
Creative Ways to Present
Serve the pasta in warm shallow bowls for a cozy, rustic feel that encourages twirling and savoring every bite. For a casual gathering, lay it out buffet style with lemon wedges and extra cheese, letting guests customize their plates. You can also garnish with edible flowers or microgreens for a stunning presentation that makes this simple recipe feel like a dinner party delight.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Sausages with Zucchini, Tomatoes, and Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld further overnight, making it an excellent option for a quick lunch or dinner the next day.
Freezing
This dish freezes well if you want to save it for later. Portion it into freezer-safe containers and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, adding a splash of water or broth to revive the sauce and prevent drying out. You can also warm it in the microwave, stirring halfway through to ensure even heating.
FAQs
Can I use other types of sausage instead of chicken sausage?
Absolutely! While chicken sausage provides a lighter option, Italian pork sausage or turkey sausage can work well too. Just adjust cooking time to ensure they are fully cooked and consider the seasoning balance.
What pasta type works best with this recipe?
Short pasta shapes like penne, fusilli, or rigatoni are perfect because their ridges and tubes capture the sauce beautifully. But feel free to experiment with any pasta you have on hand.
Is it possible to make this recipe vegetarian?
Definitely! Substitute the chicken sausage with plant-based sausage or simply increase the amount of vegetables and add some protein-rich beans like cannellini or chickpeas for a satisfying vegetarian version.
Can I prepare this recipe ahead of time for meal prep?
Yes, you can cook the pasta and the sausage mixture separately and combine them just before serving to keep the pasta from soaking up the sauce too much. Store components separately for freshness.
Why do you reserve pasta cooking water?
The starchy pasta water is a fantastic natural thickener that helps emulsify the sauce, making it silky and helping it cling to the pasta perfectly without being heavy.
Final Thoughts
Now that you have this Chicken Sausages with Zucchini, Tomatoes, and Pasta Recipe at your fingertips, I hope you’re just as excited as I am to get cooking. It’s a wonderful way to enjoy a fresh, flavorful, and balanced meal without fuss. Whether it’s a weeknight dinner or a casual get-together, this dish brings together the best of simple ingredients into one unforgettable plate. Give it a try and watch it quickly become a go-to favorite in your recipe collection!
Print
Chicken Sausages with Zucchini, Tomatoes, and Pasta Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 35m
- Total Time: 0h 55m
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
A flavorful and hearty dish featuring sautéed chicken sausages, zucchini, bell peppers, and cherry tomatoes tossed with al dente pasta. This recipe balances savory, spicy, and fresh herbaceous notes, finished with Parmesan cheese and optional butter for a silky sauce. Perfect for a comforting yet light homemade meal.
Ingredients
Pasta
- 8 oz (225 g) short pasta (penne, fusilli, or rigatoni)
- Salt for pasta water (about 1–1.5 tbsp for 4–5 quarts water)
- 1/3 cup (80 ml) reserved pasta cooking water
- 2 tbsp olive oil, divided
Sausage and Vegetables
- 1 lb (450 g) chicken sausages, casings removed and crumbled (or sliced if precooked)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 large zucchini (about 10 oz / 300 g), halved lengthwise and sliced into half-moons
- 1 red bell pepper, sliced into thin strips (optional but recommended)
- 1 pint (10–12 oz / 300–350 g) cherry or grape tomatoes, halved
Seasonings and Finishes
- 1/4 cup (60 ml) dry white wine or low-sodium chicken broth
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 tsp dried Italian seasoning or a mix of dried oregano and basil
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp kosher salt, plus more for pasta water and to taste
- 1/4 tsp freshly ground black pepper, or to taste
- 1/4 cup (25 g) grated Parmesan or Pecorino Romano cheese, plus extra for serving
- 2 tbsp unsalted butter (optional, for a silkier sauce)
- 1/4 cup (loose packed) fresh basil leaves, torn or sliced
- 2 tbsp fresh flat-leaf parsley, chopped
- Lemon wedges, for serving (optional)
Instructions
- Prepare the pasta: Bring a large pot of well-salted water to a boil (about 1–1.5 tbsp salt for 4–5 quarts of water). Add the pasta and cook according to package directions until al dente. Before draining, scoop out at least 1/2 cup of the starchy cooking water and set aside. Drain the pasta and set aside; toss with a drizzle of olive oil if it will sit for more than a few minutes.
- Brown the chicken sausage: While the pasta cooks, heat 1 tbsp olive oil in a large, deep skillet or sauté pan over medium-high heat. Add the crumbled chicken sausage in an even layer. Let it cook undisturbed for 2–3 minutes to brown, then break it up with a wooden spoon. Continue cooking for another 4–6 minutes until cooked through and nicely browned in spots. Transfer the browned sausage to a plate, leaving any rendered fat in the pan.
- Sauté the aromatics: Reduce heat to medium and add the remaining 1 tbsp olive oil if the pan looks dry. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for 4–5 minutes until the onion is soft and translucent. Add the minced garlic and cook for 30–45 seconds, just until fragrant, being careful not to burn it.
- Cook the vegetables: Add the sliced zucchini and bell pepper to the skillet. Season with a bit of salt and pepper. Cook, stirring occasionally, for 5–7 minutes until the zucchini is lightly golden in spots but still has a bit of bite. Stir in the cherry tomatoes, red pepper flakes, Italian seasoning, and smoked paprika. Cook for 3–4 minutes, gently pressing some of the tomato halves with the back of a spoon to release their juices and create a light sauce.
- Deglaze and build the sauce: Pour in the white wine or chicken broth. Stir, scraping up any browned bits from the bottom of the pan to add flavor. Let the liquid simmer for 2–3 minutes to reduce slightly.
- Combine sausage and pasta: Return the browned chicken sausage (and any juices on the plate) to the skillet and stir to combine with the vegetables. Add the cooked pasta to the pan. Pour in about 1/3 cup of the reserved pasta cooking water. Toss everything together over medium heat for 2–3 minutes until the pasta is well coated and the liquid forms a light, glossy sauce. Add additional pasta water, a tablespoon at a time, if the mixture seems dry.
- Finish with cheese and herbs: Reduce the heat to low. Stir in the grated Parmesan and butter (if using) until melted and the sauce clings to the pasta and vegetables. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if needed. Remove from heat and stir in most of the basil and parsley, reserving a little for garnish.
- Serve: Divide the pasta among warm bowls or plates. Top with the remaining fresh herbs and extra grated Parmesan. Serve immediately with lemon wedges on the side for an optional bright squeeze over the top.
Notes
- Using chicken sausages with casings removed allows for a more evenly crumbled texture that integrates well with the pasta.
- Reserve pasta cooking water to help create a silky sauce that clings to the pasta and vegetables.
- Adjust red pepper flakes to your preferred spice level.
- White wine can be substituted with low-sodium chicken broth for a non-alcoholic option.
- Adding butter at the end enriches the sauce but can be omitted for a lighter dish.
- Using fresh herbs at the end brightens the dish and adds a pop of color.
- Lemon wedges provide a fresh acidity that balances the richness of the sausage and cheese.
