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
Scale
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.
