From the roundup: 20 Zucchini Pasta Dinner Recipes Ready in 30 Minutes
Slightly crispy sausage bits mixed into a saucy tomato base with tender zucchini is what makes this Italian sausage and zucchini pasta skillet worth the 35 minutes it takes start to finish. The zucchini goes in after the sausage is already browned, so it cooks in the drippings and soaks up the flavor instead of turning watery and bland, which was the mistake I kept making until I stopped adding it too early. I use hot Italian sausage because the mild version gets lost once the crushed tomatoes go in, but if heat is a problem at your table, a pinch of red pepper flakes added to the onion step gets you most of the way there. Leftovers reheat well with just a splash of water stirred in to loosen the sauce back up.
Why you will love this
- The sausage drippings do the heavy lifting on flavor, so you’re not building a sauce from scratch
- One skillet plus one pasta pot means cleanup is fast, even on a school night
- Ready in 35 minutes with only 10 minutes of active prep before the simmer takes over
- Leftovers reheat well the next day, especially with a splash of broth to loosen the sauce
- Pecorino Romano on top adds a salty, sharp finish that ties the whole dish together
Tips for success
- Don’t rush the sausage browning. Give it 5 to 6 minutes over medium-high heat and let it sit between stirs. Those browned bits on the bottom of the pan go back into the sauce when you add the tomatoes and that’s where a lot of the flavor lives.
- Salt your pasta water until it tastes like the sea. Under-salted pasta will make the whole finished dish taste flat no matter how well the sauce is seasoned.
- Let the zucchini get a little color before you add the tomatoes. If you rush straight to the liquid, the zucchini steams instead of browning and turns mushy by the time the sauce is done.
- Drain most of the sausage grease if your skillet looks oily before adding the onion. I’ve skipped this step and ended up with a greasy sauce. Leave just enough to cook the onion in, not a pool of fat.
If the sauce turns out watery
- Let it simmer uncovered for a few extra minutes. Zucchini releases water as it cooks and the sauce needs time to reduce.
- Make sure you drained the pasta well before adding it to the skillet. Extra pasta water in the pan will thin the sauce quickly.
- If it’s still loose, a tablespoon of tomato paste stirred in during the simmer will help it thicken without changing the flavor much.
Substitutions
Mild Italian sausage works if your family skips heat. Ground turkey or chicken sausage can stand in for pork, though the sauce will be a little less rich since there’s less fat in the pan. Ziti or rigatoni are both good swaps for penne. Fire-roasted crushed tomatoes add a slightly smokier flavor if you want more depth from a pantry swap.
Parmesan works in place of Pecorino Romano if that’s what you have on hand. The flavor is a little milder but still good. If someone in your house is dairy-free, just skip the cheese on top and finish with a drizzle of good olive oil instead.
Make-ahead and storage
The sausage and tomato sauce can be made up to 2 days ahead and kept in the fridge. When you’re ready to eat, cook the pasta fresh and toss it with the reheated sauce. Combining pasta and sauce ahead of time works fine for leftovers, but freshly cooked pasta holds up better if you’re planning ahead on purpose.
Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium-low heat with a splash of water or chicken broth to loosen the sauce. This dish also freezes well for up to 2 months. Freeze the sauce separately from any pasta if possible, then cook fresh pasta when you thaw it. Thaw overnight in the fridge before reheating.
Italian Sausage and Zucchini Pasta Skillet
Ingredients
Equipment
Method
- Bring a large pot of heavily salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
- While the pasta water heats, place a large deep skillet over medium-high heat and add the olive oil. Add the sausage, breaking it apart with a wooden spoon as it cooks. Brown the sausage for about 5 to 6 minutes until it is cooked through with some browned bits in the pan. Transfer to a plate and leave the drippings in the skillet.
- Add the diced onion to the skillet and cook over medium heat for about 3 minutes, stirring occasionally, until softened and starting to turn translucent. Add the garlic and cook for another 60 seconds until fragrant.
- Add the diced zucchini and stir everything together. Cook for about 3 to 4 minutes, letting the zucchini pick up a little color on the edges. Season with the Italian seasoning, salt, and black pepper.
- Pour in the crushed tomatoes and stir to combine, scraping up any browned bits from the bottom of the pan. Return the browned sausage to the skillet. Reduce the heat to medium-low and let the sauce simmer for about 8 minutes, stirring occasionally, until it thickens slightly and the flavors come together.
- Add the drained penne to the skillet and toss everything together until the pasta is coated in the sauce. Taste and adjust salt. Serve in bowls or straight from the skillet with a generous shower of Pecorino Romano on top.
Notes
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