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This one-pot chicken sausage pasta has turned into my go-to weeknight savior, mixing summer veggies with protein in a dish that's ready in less than 30 minutes. The mix of juicy tomatoes and soft zucchini makes a light coating that wraps every bit of pasta with yummy goodness.
I whipped this up for the first time when my garden gave me way too many zucchinis and I needed something quick. Now we eat it at least twice every month, especially in summer when tomatoes taste their sweetest.
What You'll Need
- Pasta: Any small shape will do but fusilli or penne are my favorites since they grab onto the light sauce really well
- Chicken sausages: Grab the already-cooked kinds to save time while getting tons of flavor
- Zucchini: Go for the medium, firm ones that feel heavy - they'll give you the best bite
- Cherry tomatoes: Pick the ones with deep color that give a bit when you squeeze them gently - that means they're ripe
- Garlic: Don't use the stuff from jars - fresh cloves taste way better
- Red pepper flakes: These give a nice warm kick that goes great with the savory sausage
- Parmesan cheese: Grate it yourself for that perfect salty finish that helps the sauce stick together
- Fresh basil: These fragrant leaves make everything taste brighter - don't leave them out
How To Make It
- Get Your Pasta Going:
- Fill a big pot with very salty water and bring it to a bubbling boil. It should taste like seawater to give your pasta good flavor from inside out. Drop in your pasta and cook until it's still a bit firm when you bite it, usually about 8-10 minutes. Before you drain it, scoop out half a cup of the cooking water - this magic ingredient will make your sauce silky later. Drain the pasta but don't rinse it - that starch on the outside helps sauce stick better.
- Get Those Sausages Nice and Brown:
- Pour some olive oil in a big pan and heat until it shimmers but isn't smoking. Put your sliced chicken sausages in one layer and let them get golden brown before you move them around. This takes about 4-5 minutes and adds tons of flavor that'll spread through the whole dish. Once they're brown, take them out and set aside so they don't overcook while you handle the veggies.
- Make the Veggie Mix:
- In that same pan with all the tasty sausage bits, add another spoonful of olive oil and toss in your chopped zucchini. Let them sit for a minute or two before stirring so they get some nice brown spots. After 3-4 minutes when they're starting to get soft but still have some crunch, add the cut tomatoes, chopped garlic, and red pepper flakes if you want some heat. The tomatoes will start to release their juice, which becomes the base of your sauce.
- Mix It All Up:
- Put the browned sausages back in the pan with the veggies. Add your cooked pasta right into the pan and toss everything together so the pasta soaks up all those flavors. If it looks too dry, splash in some of that saved pasta water while stirring until everything looks glossy. Top with freshly grated Parmesan and torn basil leaves right before serving to keep their flavors fresh.
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My kids really love this with the spicy Italian chicken sausages that give it an extra kick of flavor. Last summer I brought this to a neighborhood cookout and came back with an empty dish and tons of people asking how I made it. That's the beauty of Italian cooking - simple ingredients coming together to make something amazing.
Customize It
This dish is super flexible based on what's in your fridge. You can throw in spinach, bell peppers, or thin slices of fennel instead of or along with the zucchini. If you want something more filling, toss in a can of white beans or chickpeas for extra protein and fiber. Any pasta shape works fine, but the ones with ridges or curves tend to hold the light sauce better than the smooth kinds.
Keeping Leftovers
This pasta stays good in the fridge for up to 3 days if you keep it in a sealed container. When you warm it up, add a little water or chicken broth to bring back the sauce that the pasta might have soaked up. A quick zap in the microwave for 2-3 minutes works great, or you can warm it gently in a covered pan over low heat. It actually tastes even better after sitting in the fridge for a day, which makes it perfect for making ahead.
What To Serve With It
This colorful pasta goes great with a simple arugula salad dressed with just lemon juice and olive oil to round out your meal. A piece of garlic bread on the side is perfect for soaking up any sauce left in the bowl. To make it feel fancier, try topping each serving with a spoonful of ricotta cheese or some toasted pine nuts for a nice crunch.
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You'll find yourself making this pasta again and again because it's so easy and tastes so good.
Frequently Asked Questions
- → What type of pasta works best with this dish?
Smaller pasta shapes such as penne, fusilli, rotini, or farfalle are great because they grab the sauce and mix well with the chunks of sausage and veggies. But really, you can use whatever pasta you like or have sitting in your pantry.
- → Can I use a different type of sausage?
Sure thing! While Italian-style chicken sausages are great here, you can swap them for turkey sausages, regular pork sausages, or even veggie sausages if that's what you prefer.
- → How can I make this dish more flavorful?
To boost the taste, try throwing in more herbs like oregano or thyme, add some white wine while cooking your veggies, use really good Parmesan cheese, or finish your dish with a bit of good olive oil and some fresh lemon juice.
- → Can I make this dish ahead of time?
You bet! This meal warms up nicely. Just keep it in your fridge in a sealed container for up to 3 days. When you warm it up, add a little water or broth so it doesn't dry out. It often tastes even better the next day.
- → What vegetables can I substitute for zucchini?
You can swap in bell peppers, eggplant, yellow squash, spinach, or broccoli instead. This dish works with pretty much any veggie you've got on hand or whatever's in season.
- → Is there a way to make this dish creamier?
For a creamier dinner, just stir in some heavy cream or cream cheese right at the end. You could also add more Parmesan or a spoonful of mascarpone cheese to make it richer.