This easy chicken sausage pasta is a colorful bowl of goodness! With juicy chicken sausage, fresh zucchini, and ripe tomatoes, it’s a win for dinner nights.
I love how quick it comes together—perfect for those busy weeknights! Plus, who can resist a dish that packs in veggies and tastes amazing? Yum!
Key Ingredients & Substitutions
Pasta: I recommend using rigatoni or penne for this dish, as they hold sauce well. If you’re out of these, try any pasta you have on hand, like fusilli or spaghetti. Just remember to adjust cooking times as needed.
Chicken Sausage: I love using chicken sausage for a lighter option. Feel free to swap it for turkey sausage or even plant-based sausage if you’re looking for a meatless version. Just check cooking times on the package.
Zucchini: Fresh zucchini adds great texture. If you don’t have zucchini, you can use bell peppers, spinach, or even broccoli. Each one brings its own unique flavor.
Cherry Tomatoes: The sweetness of cherry tomatoes really shines in this dish. If they’re out of season, canned diced tomatoes work, just drain them a bit before adding.
Parmesan Cheese: Grated Parmesan adds richness. For a dairy-free alternative, try nutritional yeast, which gives a cheesy flavor without the dairy.
How Do You Cook Pasta Perfectly?
Cooking pasta seems simple, but getting it just right makes a big difference! Here’s how to do it:
- Start with a big pot of water—use around 4-6 quarts! Add a generous amount of salt; it should taste like the ocean.
- Bring it to a rolling boil before adding the pasta. It helps the pasta cook evenly.
- Stir the pasta after you add it to keep it from sticking together.
- Check for doneness a minute before the package says to. It should be al dente—firm but cooked through!
- Save some pasta water before draining. This starchy liquid can help your sauce stick later.
Following these steps will ensure your pasta is just right for your chicken sausage dish!
Easy Chicken Sausage Pasta with Zucchini and Tomatoes
Ingredients You’ll Need:
For the Pasta:
- 8 ounces rigatoni or penne pasta
For the Cooking:
- 2 tablespoons olive oil, divided
- 12 ounces chicken sausage, sliced into rounds
- 2 medium zucchinis, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Garnishing:
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup vegetable or chicken broth (optional, for deglazing)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. It includes around 10 minutes for prep and 20 minutes for cooking the dish. A quick, healthy meal ready in no time!
Step-by-Step Instructions:
1. Boil the Pasta:
Start by bringing a large pot of salted water to a rolling boil. Add the rigatoni or penne and cook according to the package instructions until al dente. Once done, drain the pasta and set it aside, but don’t forget to reserve about 1/2 cup of the pasta water for later!
2. Cook the Chicken Sausage:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and sauté for about 5-7 minutes, stirring occasionally, until browned and cooked through. Once cooked, remove the sausage from the pan and set it aside on a plate.
3. Sauté the Veggies:
In the same skillet, add the remaining tablespoon of olive oil. Next, add the minced garlic and red pepper flakes (if you like a little heat). Sauté for about 30 seconds, just until the garlic becomes fragrant. Then, toss in the sliced zucchini and halved cherry tomatoes. Cook this mix for 5-7 minutes, stirring frequently until the zucchini is tender and the tomatoes start to blister.
4. Bring It All Together:
Return the cooked chicken sausage to the skillet. If the pan seems dry, add a splash of the reserved pasta water or vegetable/chicken broth to bring everything together while scraping up any delicious browned bits stuck to the skillet.
5. Mix in the Pasta:
Add the drained pasta to the skillet and gently toss everything together. Season with salt and pepper according to your taste—don’t be shy with those seasonings!
6. Finish and Serve:
Once everything is well mixed, remove the skillet from heat. Stir in the chopped parsley and sprinkle with grated Parmesan cheese. Serve warm, garnished with extra parsley and Parmesan if you like. Enjoy!
This colorful and satisfying dish is perfect for busy weeknights and packed with flavor. Happy cooking!
FAQ: Easy Chicken Sausage Pasta with Zucchini and Tomatoes
Can I Use Different Types of Sausage?
Absolutely! While chicken sausage keeps this dish light, feel free to use turkey sausage, pork sausage, or even Italian sausage for a bit more spice. Just ensure it’s fully cooked according to the package instructions.
What Can I Substitute for Zucchini?
If you’re short on zucchini, no problem! Bell peppers, spinach, or even broccoli florets are great alternatives. Just adjust the cooking time slightly for different veggies to ensure everything is tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of broth or reserved pasta water to keep it moist.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the sausage and veggies in advance and store them in the fridge. When ready to eat, just cook the pasta, combine everything, and warm it through for a quick meal!
