This dish brings together juicy chicken sausages, tender zucchini, and sweet tomatoes mixed with your favorite pasta for a simple, tasty meal. The flavors are fresh and the textures are just right—the slight snap of the sausage, softness of the cooked veggies, and the comforting pasta all blend so nicely.
I love making this when I want something quick but still satisfying. It’s one of those meals that feels homey without needing a long list of ingredients or special steps. Plus, the chicken sausages add a nice protein punch without being too heavy. I usually slice the sausages and let them cook until they’re golden, which always amps up the flavor for me.
My favorite way to serve this is right from the pan, with a little sprinkle of parmesan cheese on top and some fresh basil if I have it on hand. It’s perfect as a weeknight dinner or even packed for lunch the next day. Whenever I make it, it feels like a little celebration of simple, good food that everyone enjoys.
Key Ingredients & Substitutions
Chicken Sausages: These bring great flavor and protein. I like mild ones, but spicy sausages add a nice kick. If you can’t find chicken, turkey or pork sausages work well too.
Zucchini: Adds freshness and a tender bite. You can swap it with yellow squash or even chopped bell peppers for more color.
Cherry Tomatoes: They soften and release juice, making a light sauce. If unavailable, grape tomatoes or diced plum tomatoes work fine.
Pasta: Penne is perfect here for holding the sauce. Fusilli or rigatoni also work well if you want to mix it up.
Fresh Basil & Parmesan: Basil gives a fresh herbal touch. If you don’t have basil, parsley is a good substitute. Parmesan adds a salty finish; pecorino or even a sprinkle of nutritional yeast can work.
How Do You Get the Sausages Perfectly Browned and Juicy?
Cooking the sausages well is key to the dish’s flavor. Here’s what I do:
- Slice sausages into 1/2-inch pieces so they cook evenly and have nice surface area.
- Heat the pan on medium-high and add oil before adding sausage pieces.
- Cook without moving too much, turning occasionally, so you get a golden brown crust. This usually takes about 5-6 minutes.
- Make sure sausage pieces are cooked through but still juicy inside. Overcooking can dry them out.
- Remove from pan and set aside before cooking the veggies, so the sausage stays crisp.
These steps let the sausage develop great flavor while keeping it moist and tender inside.
Equipment You’ll Need
- Large pot – to boil the pasta easily without sticking.
- Large skillet or frying pan – perfect for browning sausages and cooking vegetables.
- Colander – to drain the pasta quickly and safely.
- Sharp knife – for slicing sausages and chopping veggies cleanly.
- Wooden spoon or silicone spatula – to stir ingredients without scratching your pan.
Flavor Variations & Add-Ins
- Try Italian pork sausages instead of chicken for a richer taste.
- Add spinach or kale towards the end for extra greens and nutrition.
- Stir in a splash of white wine with the tomatoes for a subtle tangy depth.
- Use feta or goat cheese instead of Parmesan to add a creamy, tangy twist.
How to Make Chicken Sausages with Zucchini, Tomatoes, and Pasta
Ingredients You’ll Need:
- 12 oz (340 g) penne pasta
- 1 tbsp olive oil
- 12 oz (340 g) chicken sausages (mild or spicy), sliced into 1/2-inch pieces
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved (a mix of red and yellow if possible)
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil, thinly sliced
- 1/4 cup grated Parmesan cheese, plus more for serving
How Much Time Will You Need?
This recipe takes about 25 to 30 minutes in total. You’ll spend around 10 minutes prepping and cooking the pasta, then about 15-20 minutes to cook the sausages, vegetables, and combine everything into a tasty meal.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until it’s just tender but still firm (al dente). Drain the pasta and set it aside.
2. Brown the Chicken Sausages:
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage pieces. Cook them, turning often, until they are browned all over and cooked through, about 5 to 6 minutes. Remove the sausages from the pan and set aside.
3. Cook the Vegetables:
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Then add the diced zucchini. Cook for 3 to 4 minutes, stirring now and then, until the zucchini is tender but still firm. Add the halved cherry tomatoes, crushed red pepper flakes (if using), salt, and black pepper. Cook for another 3 to 4 minutes, letting the tomatoes soften and their juices come out.
4. Combine Sausage and Pasta:
Return the browned sausage slices to the skillet. Stir everything together and cook for another 1 to 2 minutes to warm the sausage. Then add in the cooked penne pasta. Toss gently so all the ingredients mix well and get coated with the flavorful veggie and sausage juices.
5. Add Fresh Flavor and Cheese:
Take the pan off the heat. Stir in the thinly sliced fresh basil and grated Parmesan cheese. Give it one last toss to mix.
6. Serve:
Serve your chicken sausage pasta immediately. If you like, sprinkle extra Parmesan and fresh basil over the top for a bright, tasty finish.
Enjoy your warm, comforting plate of Chicken Sausages with Zucchini, Tomatoes, and Pasta—a simple, wholesome meal everyone will love!
Can I Use Frozen Chicken Sausages for This Recipe?
Yes, you can! Just be sure to fully thaw them before slicing and cooking. Thaw in the fridge overnight or use the defrost setting on your microwave for a quick option.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the pasta and cook the sausage and veggies, then store everything separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove or in the microwave before serving.
What Can I Substitute for Zucchini?
If you don’t have zucchini, yellow squash or bell peppers make great substitutes. They offer similar texture and fresh flavor to keep the dish light and tasty.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Adding a splash of olive oil or a bit of water helps keep the pasta from drying out.
