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Chicken Sausages with Zucchini Tomatoes Pasta

Chicken Sausages with Zucchini Tomatoes Pasta

Chicken Sausages with Zucchini Tomatoes Pasta is a simple yet incredibly flavorful weeknight meal that brings together savory chicken sausages, vibrant zucchini, and sweet tomatoes in a comforting pasta dish. This recipe is your go-to for a quick and satisfying dinner that’s both healthy and budget-friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound (450g) chicken sausages, sliced into ½-inch rounds
  • 1 medium zucchini, thinly sliced or diced
  • 1 pint (about 2 cups) cherry tomatoes, halved
  • 3 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional, for a touch of heat)
  • to taste salt and freshly ground black pepper
  • 8 ounces (225g) pasta of your choice (penne, rotini, or spaghetti work well)
  • ½ cup chicken broth or pasta water
  • ¼ cup grated Parmesan cheese, plus more for serving
  • fresh basil leaves, for garnish (optional)

Equipment

  • Large pot
  • Large skillet or Dutch oven

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set aside.
    8 ounces (225g) pasta of your choice (penne, rotini, or spaghetti work well)
  2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced chicken sausages and cook, stirring occasionally, until they are nicely browned and cooked through, about 5-7 minutes. Remove the sausages from the skillet and set them aside, leaving any rendered fat in the pan.
    1 tablespoon olive oil, 1 pound (450g) chicken sausages, sliced into ½-inch rounds
  3. Add the sliced zucchini to the skillet and cook for 3-4 minutes, stirring frequently, until it begins to soften and develop a slight char.
    1 medium zucchini, thinly sliced or diced
  4. Add the halved cherry tomatoes and minced garlic to the skillet with the zucchini. Cook for another 2-3 minutes, stirring constantly, until the garlic is fragrant and the tomatoes have just begun to soften and release their juices.
    1 pint (about 2 cups) cherry tomatoes, halved, 3 cloves garlic, minced
  5. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and freshly ground black pepper to your taste.
    ½ teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon red pepper flakes, to taste salt and freshly ground black pepper
  6. Return the cooked chicken sausages to the skillet. Pour in the reserved chicken broth or ½ cup of the reserved pasta water. Bring the mixture to a simmer and let it cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
    1 pound (450g) chicken sausages, sliced into ½-inch rounds, ½ cup chicken broth or pasta water
  7. Add the drained pasta to the skillet with the sausage and vegetable mixture. Toss everything together gently to coat the pasta evenly with the sauce. If the sauce seems a bit dry, add a splash more pasta water.
    8 ounces (225g) pasta of your choice (penne, rotini, or spaghetti work well)
  8. Stir in the grated Parmesan cheese until it’s just melted and incorporated into the sauce. Taste and adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves, if desired.
    ¼ cup grated Parmesan cheese, plus more for serving, fresh basil leaves, for garnish

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.