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This pasta with chicken sausages zucchini and cherry tomatoes has become my weeknight hero when I want something filling and fresh but still easy. The savory flavor from the browned sausage pairs perfectly with the just-tender zucchini and burst cherry tomatoes all tossed with pasta for the ultimate comfort meal.
I first threw this together on a busy night when the fridge was nearly bare and it instantly became one of those recipes I keep coming back to everyone at the table wanted seconds and even the leftovers disappeared fast.
Ingredients
- Chicken sausages: look for fully cooked links made from quality chicken with natural ingredients for the best flavor
- Zucchini: use medium firm ones with glossy skin for freshness and perfect texture in the skillet
- Cherry tomatoes: buy ripe and sweet ones if possible they will burst and create a simple sauce
- Garlic: never skip it for rich background flavor mince fresh cloves for the best results
- Olive oil: opt for extra virgin for smoothness and depth
- Dried oregano: just a small amount adds that classic Italian vibe
- Salt and pepper: use sea salt and freshly cracked pepper to bring out all the flavors
- Pasta: penne or fusilli work well choose a brand with good texture that holds sauce nicely
- Fresh basil: a few leaves bring a pop of color and freshness
- Parmesan cheese: use a good wedge and grate it yourself for more flavor
Step-by-Step Instructions
- Boil the Pasta:
- Bring a large pot of generously salted water to a boil. Drop in your pasta and cook until just al dente. The salt seasons the noodles from the inside out. Taste after about 8 minutes it should be tender but still have a little bite. Scoop out a cup of cooking water to save for later then drain and set aside.
- Brown the Sausages:
- Add olive oil to your largest skillet over medium heat. Lay the chicken sausages in and let them cook undisturbed for 3 or 4 minutes on one side. The goal is a golden brown crust which locks in juices and amps up flavor. Turn and cook 2 or 3 minutes more. Take them out and cut into bite sized slices.
- Sauté the Aromatics:
- Into the same skillet add another drizzle of oil if needed and toss in the minced garlic. Stir gently for about 1 minute just until the aroma hits your nose. Do this on medium low so it does not burn.
- Cook the Veggies:
- Add the sliced zucchini to the skillet. Let them cook for 3 to 4 minutes stirring so they get a little color and just start to soften. Next add the halved cherry tomatoes and sprinkle over the dried oregano salt and pepper. Keep cooking for another 3 to 4 minutes. The tomatoes should collapse a bit and their juices should make a light sauce.
- Combine and Finish:
- Return the sliced sausages to the skillet with the veggies. Pour in the pasta and toss everything together gently so you do not break the noodles. Add a splash or two of the reserved pasta water if it seems dry. Heat through for another minute or so until everything is warm and glossy.
- Serve and Garnish:
- Spoon hot pasta into bowls. Scatter torn fresh basil over each plate and finish with a generous shower of grated Parmesan cheese. The herbs and cheese bring everything together.
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My favorite part of this dish is always the cherry tomatoes once they burst in the skillet they create such a sweet tangy sauce. My kids used to pick them out but after one taste in this pasta they always ask for more.
Storage Tips
Leftovers keep well in a sealed container in the fridge for up to three days. Warm gently in a skillet with a splash of water to loosen the sauce or microwave in short intervals. I recommend storing extra basil and cheese separately and adding them fresh when serving again.
Ingredient Substitutions
You can swap chicken sausages for turkey or plant based sausages without missing a beat. If you do not have cherry tomatoes use chopped roma or grape tomatoes. Try other summer squash instead of zucchini or add mushrooms or bell peppers to mix things up.
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Serving Suggestions
This vibrant pasta stands alone as a complete meal but I love to add a big green salad with lemony vinaigrette. Garlic bread on the side is always welcome to mop up those delicious juices. Top each bowl with more basil or even a handful of arugula for extra color.
Cultural or Historical Context
Pasta and sausage is a pairing you will find across countless Italian kitchens. Zucchini and tomatoes are classic summer market vegetables and this kind of simple sauté is a true Mediterranean staple showing how a few fresh ingredients can transform a meal. This is the kind of dish you would find on a family table in early summer especially in southern Italy where the produce is so vibrant.
Recipe FAQs
- → What type of pasta works best with this dish?
Penne or fusilli are great choices since their shapes hold the chunky chicken sausages and vegetables well, ensuring every bite is flavorful.
- → Can other vegetables be added?
Yes, bell peppers or spinach work well with the base ingredients, enhancing both color and nutritional value without overpowering the sauce.
- → How do I prevent the zucchini from getting mushy?
Sauté zucchini just until tender but still slightly firm, cooking over medium-high heat. Overcooking can cause it to lose its texture.
- → Is it necessary to brown the sausages before slicing?
Searing whole sausages first locks in juices and builds depth of flavor. Slice after browning for best taste and texture in the final dish.
- → How can I make the sauce creamier?
Reserve some pasta cooking water and add it to the skillet as you toss everything together. For extra richness, stir in a splash of cream.