Zucchini and Sausage Pasta Skillet

a skillet with zucchini pasta with sausage and fresh basil

Zucchini and Sausage Pasta Skillet

This one-pan skillet meal is a family favorite with shredded zucchini, Italian sausage, penne pasta, grated parmesan, and fresh basil.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 593kcal

Author Amee

Equipment

Large skillet
large pot or pasta pot

Ingredients

4 medium zucchini squash
½ lb mild Italian sausage
½ lb ground chicken
1 tbsp olive oil divided
½ onion finely diced (I use a sweet Vidalia onion)
8 oz uncooked penne pasta *I used Barilla + penne for an added protein boost (or your pasta noodle brand and cut of choice)
2-3 cloves garlic minced
¼ tsp crushed red pepper flakes
½ cup freshly grated parmesan cheese
1 tsp salt
½ tsp freshly cracked pepper
¼ cup fresh basil leaves chopped
additional extra virgin olive oil, coarse salt, and freshly shredded Parmesan for garnishing

Instructions

Using a box grater (or a salad shooter- my preferred method), shred the zucchini. Use a cheesecloth or kitchen towel to squeeze out any excess liquid. This step is very important- don't skip it!
In a medium-sized bowl, mix the Italian sausage and ground chicken together with your hands (or in a mixer with the paddle attachment) until combined.
Heat ½ tbsp olive oil over medium heat in a large skillet. Add the onion and sausage mixture to the pan. Cook until the onion is soft and the meat is lightly golden, about 8-10 minutes. Remove the sausage from the pan and set aside.
Add the remaining ½ tbsp olive oil, zucchini, garlic, and crushed red pepper to the skillet. Cook for 8-10 minutes more, until lightly golden and jammy.
Meanwhile, bring a pot of salted water to a boil and cook the pasta according to package directions to al dente. *Don't discard the pasta water! You'll want to reserve a cup of the pasta water for the sauce.
Add the sausage back to the skillet and spoon the pasta directly from the pasta pot into the pan. Add ½ cup of the reserved pasta water (or a bit more to achieve your desired texture) and parmesan cheese to the skillet. Season with salt and freshly cracked pepper. Stir for a few minutes until the mixture is nice and creamy. For added creaminess, feel free to add another ½ cup cheese.
Serve immediately and garnish with a drizzle of high-quality extra virgin olive oil, freshly chopped basil, and coarse salt. Feel free to add more Parmesan cheese, if desired.

Notes

You can easily customize this sausage zucchini pasta recipe. Here are a few delicious ways to switch things up:

Spicy sausage zucchini pasta – If you’re like me and love that extra kick, use spicy Italian sausage instead of mild, or increase the amount of crushed red pepper flakes. For even more heat, drizzle Calabrian chili oil before serving.

Meatless (Spaghetti alla Nerano) – Swap the penne for spaghetti and omit the meat for a lighter version inspired by classic Spaghetti alla Nerano. Stir in a dollop of ricotta, burrata, or whipped cottage cheese at the end along with the Parmesan for creaminess.

Make it low-carb with zoodles and omit the pasta entirely. Spiral-slice the zucchini and place it in a colander over a large bowl-salt zucchini liberally and set aside for 30 minutes. After the excess water has drained from the zucchini, rinse the zucchini well (or you will have a salt overload) and squeeze out excess water. Pat zucchini dry with paper towels and set aside. Follow the steps to cook the sausage and onion, then add in the garlic and red pepper flakes and sauté until fragrant. Toss in spiralized zucchini to combine and cook for 3-4 minutes to soften the "noodles" and season to taste with salt and pepper. Then toss with parmesan cheese and garnish with fresh basil. This version is quick and easy!

Bulk it up with more veggies – You can add sliced mushrooms to the skillet with the onions and sausage, add finely diced bell peppers or halved cherry tomatoes in with the zucchini, or stir in baby spinach at the very end, just until wilted.

Switch up the meat- feel free to use all Italian chicken or turkey sausage, or all Italian sausage. This one is easy to adjust for dietary preferences.

Nutrition