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A simple, flavorful pasta dish featuring browned chicken sausage, tender zucchini, and juicy cherry tomatoes, finished with Parmesan cheese and fresh herbs. Ready in under 30 minutes, using one skillet for easy cleanup.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 oz (225g) pasta (penne, rigatoni, or your favorite)
  • 3–4 chicken sausages (about 12 oz/340g), sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 ½ cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • ½ tsp red pepper flakes (optional, for a touch of heat)
  • Salt and black pepper, to taste
  • ½ cup grated Parmesan cheese
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Bring a large pot of salted water to a rolling boil.
  2. Cook pasta according to package directions until just al dente; scoop out ½ cup pasta water, then drain.
  3. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
  4. Add sliced chicken sausages and cook 6–8 minutes, turning occasionally, until browned and cooked through (165°F/74°C or no pink); transfer sausages to a plate.
  5. Add remaining 1 tablespoon olive oil to the skillet.
  6. Add minced garlic and red pepper flakes (if using) and sauté 30–60 seconds until fragrant.
  7. Add sliced zucchini and cook 3–4 minutes until tender but still slightly firm.
  8. Add halved cherry tomatoes, season with salt and black pepper, and cook 3–4 minutes until tomatoes soften and release juices.
  9. Return cooked sausages to the skillet and toss with the vegetables.
  10. Add the drained pasta to the skillet and mix to combine; add reserved pasta water a splash at a time until the sauce reaches a silky consistency.
  11. Remove skillet from heat, sprinkle in grated Parmesan and stir until melted and coating the pasta; stir in chopped fresh basil or parsley.

Notes

Use a large pot with plenty of salted boiling water to prevent pasta sticking., Cook pasta al dente according to package instructions for best texture., Reserve pasta water before draining to help sauce adhere to pasta., Only rinse pasta if preparing a cold pasta salad; otherwise, keep it hot for flavor absorption., Whole wheat or gluten-free pasta can be used as substitutions with adjusted cooking times., Other vegetables like bell peppers, asparagus, or spinach can be added, watch cooking times to retain texture., For dairy-free options, nutritional yeast or vegan Parmesan substitutes can replace cheese., Leftovers keep in fridge for up to 3 days; reheat gently on stove with splash of water or broth or in microwave with stirring., Freezing may affect zucchini and tomato texture; consider freezing sausage and sauce separately and adding fresh veggies at reheating.

  • Author: Laura
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 450 kcal per serving
  • Fat: ~15 grams per serving
  • Carbohydrates: ~45 grams per serving
  • Protein: ~30 grams per serving