This dish of Chicken Sausages with Zucchini, Tomatoes, and Pasta is a simple, colorful mix that feels like a warm hug on a plate. The juicy chicken sausages bring a mild, tasty kick while the fresh zucchini and sweet tomatoes add a bright, fresh bite. Everything comes together with tender pasta, making it a perfect weeknight meal that’s both satisfying and light.
I love how easy this recipe is to throw together when I want something quick but still full of flavor. The zucchini cooks down just enough to stay a little crisp, and the tomatoes add natural sweetness that balances the savory sausage beautifully. I usually toss in a handful of fresh herbs if I have them on hand—that little extra touch makes all the difference!
For serving, I often sprinkle a bit of grated Parmesan cheese on top and a drizzle of olive oil. It feels simple but totally delicious. This dish is something everyone in my house enjoys, and I think that’s because it’s not too complicated but still packed with good, comforting flavors. It’s one of those meals you can count on to please a crowd without spending all day in the kitchen.
Key Ingredients & Substitutions
Chicken Sausages: These give a juicy, mild flavor and protein boost. If you can’t find chicken sausages, turkey or pork sausages work well. For a vegetarian option, try plant-based sausages or chickpeas for protein.
Zucchini: Zucchini adds a fresh crunch and mild flavor. Yellow squash is a great substitute here, offering a similar texture and sweetness.
Cherry Tomatoes: These bring natural sweetness and a bit of tang. If unavailable, grape tomatoes or chopped regular tomatoes work fine. Canned tomatoes can be used but add them a bit earlier to cook down.
Penne Pasta: Penne holds sauce nicely, but feel free to use rigatoni, fusilli, or any pasta you like. Gluten-free pasta is a good swap for gluten-free diets.
Parmesan Cheese: Parmesan adds a salty, nutty finish. Pecorino Romano is a sharper alternative. For dairy-free, nutritional yeast can give a cheesy flavor without the dairy.
How Do You Cook the Sausages and Vegetables for Best Flavor and Texture?
Properly cooking the sausages and veggies gets the best taste and appeal in this dish. Here’s how I do it:
- Cook sausages first: Brown them on medium heat until nicely caramelized and cooked through. This locks in flavor and adds a satisfying texture.
- Use the same pan: After removing sausages, cook the garlic briefly to release its aroma without burning it (about 30 seconds).
- Sauté zucchini just right: Cook until it starts to soften but still holds some bite (3 to 4 minutes). Avoid overcooking so it doesn’t get mushy.
- Add tomatoes last: Cook until they soften and release juices, which creates a light sauce that coats everything wonderfully (2 to 3 minutes).
- Return sausages: This warms them through and lets the flavors meld with the veggies.
- Toss with pasta: Add reserved pasta water little by little to loosen the sauce and help everything stick together beautifully.
This order helps keep veggies bright and sausage flavorful while making the sauce silky and well-blended. It’s simple but makes a big difference!
Equipment You’ll Need
- Large pot – to boil the pasta evenly without sticking.
- Large skillet or frying pan – perfect for cooking the sausages and sautéing the veggies in one pan.
- Colander – to drain the pasta quickly and easily.
- Wooden spoon or spatula – great for stirring without scratching your pan.
- Knife and cutting board – for slicing sausages, zucchini, and tomatoes.
Flavor Variations & Add-Ins
- Swap chicken sausages for spicy Italian sausage to add a bolder flavor kick.
- Add some sliced bell peppers or mushrooms for extra veggies and texture.
- Stir in fresh spinach or kale at the end for a boost of color and nutrients.
- Top with crumbled feta or shredded mozzarella for a creamy, cheesy twist.
Chicken Sausages with Zucchini, Tomatoes, and Pasta
Ingredients You’ll Need:
Main Ingredients:
- 12 oz penne pasta
- 4 chicken sausages (about 12 oz), sliced into 1/2-inch rounds
- 2 medium zucchinis, cut into half-moons
- 1 1/2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
For Cooking & Seasoning:
- 2 tbsp olive oil, divided
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil or parsley, chopped
- Salt and freshly ground black pepper, to taste
- Optional: red pepper flakes for heat
How Much Time Will You Need?
This dish takes about 25–30 minutes from start to finish. You’ll spend around 10 minutes prepping the ingredients, 10 minutes cooking the pasta and sausages alongside the sautéed veggies, and just a few minutes tossing everything together before serving.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until it’s al dente, usually about 9-11 minutes. Before draining, save half a cup of the pasta water—this will help loosen the sauce later. Drain the pasta and set it aside.
2. Prepare the Sausages:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced chicken sausages and cook them for about 5-7 minutes until they’re browned and cooked through. Remove the sausages from the pan and set them aside.
3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for about 30 seconds until it smells fragrant. Then add the zucchini slices and cook for 3-4 minutes until they’re just tender but still a bit crisp. Next, add the cherry tomatoes and cook for another 2-3 minutes, allowing them to soften and release some juice.
4. Bring It All Together:
Return the cooked sausages back to the skillet with the veggies and stir to combine. Toss in the drained pasta, and stir everything gently. Pour in the reserved pasta water a little at a time if the mixture seems dry, to create a light, flavorful sauce. Finally, stir in the grated Parmesan and chopped fresh herbs. Season with salt, black pepper, and optional red pepper flakes to taste.
5. Serve and Enjoy:
Serve your pasta warm, garnished with extra herbs and Parmesan cheese if you like. This simple, colorful dish is ready to enjoy—perfect for a nutritious and comforting meal any day.
Can I Use Frozen Chicken Sausages?
Yes! Just make sure to fully thaw them in the fridge overnight before cooking. This helps them cook evenly and prevents excess moisture in the pan.
Can I Substitute the Zucchini?
Absolutely. Yellow squash or sliced bell peppers are great alternatives that offer similar texture and freshness.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little pasta water to keep it saucy.
Can I Make This Dish Ahead of Time?
You can prep the sausages and sauté the veggies the day before. Keep the cooked pasta separate and combine everything before reheating to keep the pasta from getting mushy.
