Pasta with Zucchini and Sausage

A simple, comforting Italian pasta that tastes like something Nonna would make on a busy weeknight.
Tender zucchini and savory sausage are sautéed with onion and chili, then tossed with pasta, cheese, and a splash of pasta water to create a naturally creamy sauce.

This rustic dish is incredibly quick to make, packed with flavor, and perfect when you want a satisfying homemade pasta without spending hours in the kitchen.

DOWNLOAD PDF WITH ZUCCHINI AND SAUSAGE PASTA RECIPE HERE:

ZucchiniSausagePasta

Cooking Times

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 12 oz short pasta (penne, rigatoni, or fusilli)
• 2 Italian sausages (about 7 oz total), casing removed
• 1 medium zucchini, diced
• 2 tbsp extra virgin olive oil
• 1/4 small onion, finely chopped
• 1 small piece chili pepper (or pinch red pepper flakes)
• 1/4 cup dry white wine
• 1/2 cup hot water or broth
• Salt and black pepper to taste
• 2 tbsp chopped fresh basil or mint
• 1/2 cup grated Parmigiano Reggiano or Pecorino Romano
• Reserved pasta cooking water (as needed)

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 1 cup of pasta water before draining.
2. Prepare the soffritto
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and chili pepper and sauté until soft and fragrant.
3. Cook the sausage
   Increase the heat and add the crumbled sausage. Cook for about 2 minutes, breaking it up with a spoon until lightly browned.
4. Deglaze with wine
   Pour in the white wine and let it cook until the alcohol evaporates.
5. Add liquid and simmer
   Add the hot water or broth and allow the sausage to simmer for a few minutes.
6. Cook the zucchini
   Add the diced zucchini and cook for 2–3 minutes until slightly tender but still bright.
7. Season
   Add salt, black pepper, and chopped basil or mint.
8. Combine with pasta
   Add the drained pasta to the skillet. Toss well, adding a little pasta cooking water to help create a creamy sauce.
9. Finish with cheese
   Stir in grated Parmigiano Reggiano or Pecorino Romano and mix until the pasta is glossy and well coated.

Serve immediately.

Tips & Tricks

Use good sausage
Italian sausage with fennel works beautifully in this dish.

Don’t overcook the zucchini
They should stay slightly firm to keep their flavor and texture.

Creamier sauce trick
Always add pasta water slowly while tossing the pasta — the starch helps emulsify the sauce.

Extra flavor option
Add a tablespoon of butter at the end for an even silkier finish.

Nutritional Facts (Approximate per serving)