Introduction
Oh, friends, do you ever have those evenings where dinner just needs to happen, like, yesterday? You’re craving something warm, comforting, and bursting with fresh flavors, but the thought of a million steps and dirty dishes just makes you want to order pizza. I totally get it! That’s why I’m so excited to share this Zucchini & Tomato Chicken Sausage Pasta Skillet recipe with you. It’s one of those magical dishes that comes together in a flash, using simple ingredients you probably already have, and tastes like you spent hours in the kitchen. It’s a hug in a bowl, and trust me, it’s going to become your new weeknight best friend.
Why You’ll Love This Recipe
- Fast: We’re talking about a delicious, home-cooked meal ready in about 30 minutes – perfect for those busy nights!
- Easy: Seriously, if you can boil pasta and chop a few veggies, you can make this. Minimal fuss, maximum flavor.
- Giftable: While you might be tempted to keep it all to yourself, this pasta is fantastic for sharing! Portion it out into cute containers for friends or neighbors who need a little culinary pick-me-up.
- Crowd-pleasing: From picky eaters to seasoned foodies, everyone seems to adore this combination of savory sausage, tender veggies, and perfectly cooked pasta.
Ingredients
Let’s gather our simple treasures for this delightful skillet meal:
- 4 chicken sausages: I love using pre-cooked chicken sausages for ultimate speed, but feel free to use your favorite kind!
- 8 oz penne or fusilli pasta: These shapes are great for catching all the yummy sauce and bits of veggies.
- 2 medium zucchinis, sliced: Fresh, seasonal zucchini adds a lovely tender bite.
- 1 cup cherry tomatoes, halved: They burst with sweet, juicy flavor as they cook.
- 2 tablespoons olive oil: The backbone of our sauté!
- 3 cloves garlic, minced: Because what good meal doesn’t start with garlic?
- 1 teaspoon dried oregano: A classic herb that complements everything so well.
- ½ teaspoon red pepper flakes (optional): For just a whisper of warmth, or more if you like a little kick!
- Salt and black pepper, to taste: To make all those flavors sing.
- Fresh basil leaves, for garnish: A pop of green and fresh aroma at the end.
- Grated Parmesan cheese, for serving: The perfect cheesy, salty finish.
How to Make It
Ready to get cooking? It’s easier than you think!
- Get Your Pasta Going: First things first, get a pot of salted water boiling for your pasta. Cook it according to the package directions until it’s perfectly al dente. Once it’s ready, drain it and set it aside. I usually give it a tiny drizzle of olive oil to prevent sticking, but it’s not strictly necessary if you’re tossing it right into the skillet.
- Sausage Time: While your pasta is doing its thing, grab those chicken sausages and slice them into bite-sized pieces.
- Brown the Sausages: Heat up your olive oil in a large skillet over medium-high heat. Toss in your sliced sausages and let them get nice and browned, about 5-7 minutes. This gives them a lovely texture and extra flavor! Once they’re golden, scoop them out of the skillet and set them aside on a plate.
- Veggie Medley Begins: Now, into that same skillet (don’t clean it – that’s where the flavor is!), add your sliced zucchinis. Cook them for about 5 minutes until they’re tender-crisp. We want them cooked, but still with a little bit of life!
- Aromatic Magic: Time for the flavor boosters! Add your minced garlic, dried oregano, and those optional red pepper flakes to the skillet. Stir it all around and cook for just about 1 minute until you can smell that wonderful, fragrant aroma. Be careful not to burn the garlic!
- Tomato Burst: Now, add your halved cherry tomatoes to the skillet. Cook them for another 3-4 minutes, just until they start to soften and release some of their lovely juices.
- Bring It All Together: Return those beautifully browned chicken sausages back into the skillet with the veggies. And then, add in your cooked pasta.
- Toss and Season: Gently toss everything together to combine. Let it all heat through for a minute or two, allowing all those wonderful flavors to meld. Give it a taste and season with salt and black pepper until it’s just right for your palate.
- Serve with Love: Ladle this gorgeous pasta into bowls. Garnish generously with fresh basil leaves and a good sprinkle of grated Parmesan cheese. Voilà! Dinner is served.
Substitutions & Additions
Feeling creative? This recipe is wonderfully adaptable!
- Protein Swap: No chicken sausage? Try Italian sausage (pork or turkey!), kielbasa, or even some cooked chicken breast.
- Veggie Adventures: Feel free to toss in other quick-cooking veggies like bell peppers (sliced), spinach (it wilts beautifully in the hot skillet), or even some chopped mushrooms.
- Pasta Power: While penne and fusilli are fantastic, feel free to use rotini, farfalle (bow-tie pasta), or even spaghetti if that’s what you have on hand.
- Sauce Boost: For an extra creamy touch, stir in a dollop of ricotta cheese or a splash of heavy cream at the end. A squeeze of lemon juice can also brighten up the flavors beautifully.
Tips for Success
A few little secrets to make this skillet pasta absolutely perfect:
- Don’t Overcook the Pasta: Remember you’ll be tossing it in a hot skillet, so it will continue to cook a little. Al dente is your friend!
- Prep Ahead: Chop your zucchini, mince your garlic, and halve your tomatoes earlier in the day or the night before. It makes getting dinner on the table even faster!
- Hot Skillet: Make sure your skillet is nice and hot before adding the sausages and veggies. This helps them brown and cook evenly.
- Taste and Adjust: Always taste your food before serving! Salt and pepper can make a huge difference in bringing out all the flavors.
How to Store It
Leftovers are delicious! Let the pasta cool completely before storing it in an airtight container in the refrigerator. It should keep well for about 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it seems a little dry.
FAQs
Got a burning question? I’ve got answers!
- Can I make this gluten-free? Absolutely! Just use your favorite gluten-free pasta.
- Is it spicy? The red pepper flakes add a mild warmth. If you’re sensitive to spice, simply omit them. If you love heat, feel free to add more or a pinch of cayenne pepper.
- Can I add more vegetables? Yes, you can! Just be mindful of cooking times. Heartier vegetables like broccoli florets or chopped carrots might need a few extra minutes to soften, or you could give them a quick steam before adding them to the skillet.
Quick & Easy Zucchini Tomato Chicken Sausage Pasta Skillet
A delicious, home-cooked meal that comes together in about 30 minutes, using simple ingredients and minimal fuss. Perfect for busy weeknights!
Equipment
- Large skillet
- Pot for cooking pasta
- Colander
- Plate
Ingredients
Main ingredients
- 4 chicken sausages chicken sausages pre-cooked, sliced into bite-sized pieces
- 8 oz penne or fusilli pasta
- 2 medium zucchinis sliced
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes optional
- salt and black pepper to taste
- fresh basil leaves for garnish
- grated Parmesan cheese for serving
Instructions
- Get a pot of salted water boiling for your pasta. Cook it according to the package directions until it's perfectly al dente. Once it's ready, drain it and set it aside.
- While your pasta is doing its thing, grab those chicken sausages and slice them into bite-sized pieces.4 chicken sausages chicken sausages
- Heat up your olive oil in a large skillet over medium-high heat. Toss in your sliced sausages and let them get nice and browned, about 5-7 minutes. This gives them a lovely texture and extra flavor! Once they're golden, scoop them out of the skillet and set them aside on a plate.4 chicken sausages chicken sausages
- Now, into that same skillet (don't clean it – that's where the flavor is!), add your sliced zucchinis. Cook them for about 5 minutes until they're tender-crisp. We want them cooked, but still with a little bit of life!4 chicken sausages chicken sausages
- Time for the flavor boosters! Add your minced garlic, dried oregano, and those optional red pepper flakes to the skillet. Stir it all around and cook for just about 1 minute until you can smell that wonderful, fragrant aroma. Be careful not to burn the garlic!4 chicken sausages chicken sausages
- Now, add your halved cherry tomatoes to the skillet. Cook them for another 3-4 minutes, just until they start to soften and release some of their lovely juices.4 chicken sausages chicken sausages
- Return those beautifully browned chicken sausages back into the skillet with the veggies. And then, add in your cooked pasta.4 chicken sausages chicken sausages
- Gently toss everything together to combine. Let it all heat through for a minute or two, allowing all those wonderful flavors to meld. Give it a taste and season with salt and black pepper until it's just right for your palate.4 chicken sausages chicken sausages
- Ladle this gorgeous pasta into bowls. Garnish generously with fresh basil leaves and a good sprinkle of grated Parmesan cheese. Voilà! Dinner is served.4 chicken sausages chicken sausages
Notes
Leftovers should keep well for about 3-4 days in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it seems a little dry.