This dish of Chicken Sausages with Zucchini, Tomatoes, and Pasta is a simple, colorful, and satisfying meal that feels just right any night of the week. The juicy chicken sausages bring a nice, mild flavor, while the zucchini and tomatoes add fresh, bright notes. Tossed together with pasta, it’s a great mix of textures and tastes that come together quickly and easily.
I love making this recipe when I want something hearty but not too heavy. The sausages cook up nicely with the veggies, soaking up a little olive oil and garlic, which makes everything taste just a bit more special. Plus, it’s a really quick meal to pull off after a busy day, which is why it’s become a favorite of mine.
My favorite way to serve this is with a sprinkle of parmesan cheese and a little fresh basil if I have some on hand. It turns this simple dish into something a little joyful and cozy. I’ve also found that it’s easy to switch up the veggies depending on what’s fresh, so it always feels like a new meal even if I make it often.
Key Ingredients & Substitutions
Chicken Sausages: These add juicy flavor and protein. If you want a different taste, try turkey or pork sausages. For a vegetarian twist, use plant-based sausages or sautéed mushrooms.
Zucchini: This soft vegetable adds a mild crunch and freshness. If zucchini isn’t available, yellow squash works just as well.
Cherry Tomatoes: They give a burst of sweetness and acidity. You can substitute with grape tomatoes or diced regular tomatoes if needed.
Pasta: Rigatoni or penne are great for holding the sauce and veggies. Fusilli or farfalle also work well if you want variety.
Parmesan Cheese: Adds a salty depth to the dish. If you’re avoiding dairy, try a sprinkle of nutritional yeast or leave it out altogether.
How Can I Make the Sausages Browned and Flavorful Without Overcooking?
Getting the perfect sear on the sausages is key for great flavor and texture. Here’s how I do it:
- Heat your skillet to medium-high and add oil before adding the sausages.
- Place sausage pieces in one layer, don’t crowd the pan.
- Let them cook undisturbed for 2-3 minutes to get a good crust, then turn to brown on all sides.
- Once browned, lower the heat slightly to cook through without burning.
- Remove them before adding veggies so they don’t overcook and get dry.
This method keeps the sausages juicy with a nice crisp surface that adds great texture to the finished dish.
Equipment You’ll Need
- Large pot – to boil the pasta evenly and quickly.
- Large skillet or sauté pan – perfect for cooking sausages and veggies all in one place.
- Colander – makes draining pasta easy and mess-free.
- Spoon or tongs – great for stirring and turning sausages without breaking them.
- Chef’s knife and cutting board – to slice sausages and chop vegetables safely and quickly.
Flavor Variations & Add-Ins
- Swap chicken sausages for spicy Italian sausage to add a bolder kick.
- Add chopped bell peppers for extra color and sweetness.
- Stir in fresh spinach or kale at the end for a boost of greens and nutrients.
- Top with shredded mozzarella instead of Parmesan for a gooey, melty twist.
Chicken Sausages with Zucchini, Tomatoes, and Pasta
Ingredients You’ll Need:
Pasta and Protein:
- 12 oz (340 g) dry pasta (such as rigatoni or penne)
- 4 chicken sausages, sliced into 1-inch pieces
Vegetables & Flavorings:
- 2 medium zucchinis, sliced into half-moons
- 1 cup cherry tomatoes, whole or halved
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- Salt and pepper, to taste
Finishing Touches:
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (plus more for garnish)
How Much Time Will You Need?
This recipe takes about 25-30 minutes total. You’ll spend 10-12 minutes prepping and cooking the pasta, while the sausage and veggies cook in about 15 minutes. It’s a quick and flavorful meal perfect for busy weeknights.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta, saving about 1/2 cup of pasta water, and set it aside.
2. Brown the Chicken Sausages:
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken sausages and cook for about 5-7 minutes until browned and cooked through. Remove the sausages from the skillet and keep them warm.
3. Cook the Vegetables:
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 2-3 minutes until it turns translucent. Add the minced garlic and red pepper flakes (if using), cooking for 30 seconds until fragrant. Stir in the zucchini slices and cook for about 4-5 minutes until they soften but still have some bite. Next, add the cherry tomatoes and cook for another 3 minutes until they start to blister.
4. Combine and Finish:
Return the cooked sausages to the skillet and mix everything well. Add the drained pasta and toss to combine. If the mixture feels dry, add a little of the reserved pasta water to loosen the sauce. Remove from heat and stir in the grated Parmesan cheese and chopped parsley.
5. Serve:
Dish out the pasta onto plates or bowls, garnish with extra Parmesan and parsley if you like, and enjoy your homemade chicken sausages with zucchini, tomatoes, and pasta!
Can I Use Frozen Chicken Sausages?
Yes! Just make sure to thaw them completely in the refrigerator overnight before cooking, then pat them dry to avoid excess moisture in the pan. This helps them brown nicely.
Can I Make This Recipe Ahead of Time?
Absolutely! Cook everything as directed, then store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of pasta water to keep it moist.
What’s the Best Pasta to Use?
Rigatoni or penne works great because their shapes hold sauce well. You can also use fusilli or farfalle if that’s what you have on hand.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or microwave and stir occasionally for even heating.
