The #1 Secret to an Amazing Chicken Sausage, Zucchini, and Tomato Pasta
A delicious one-pan pasta dish featuring chicken sausages, zucchini, and tomatoes, with a chef's secret technique for restaurant-quality flavor. Perfect for busy weeknights!
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 12 oz Italian-style chicken sausages sliced into rounds
- 1 medium onion diced
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes optional
- 3 cups chicken broth
- 8 oz radiatore pasta or other small pasta shape
- 1 medium zucchini chopped
Finishing Touches
- 1 cup grape tomatoes halved
- 1 tbsp lemon juice fresh
- 1/2 cup Parmesan cheese grated, divided
- 1/4 cup fresh basil chopped
Instructions
- Brown the Sausage and Onion: Heat olive oil in a large skillet over medium heat. Add sliced chicken sausages and diced onion. Cook until sausages are browned and onions are soft, about 5-7 minutes.
- Add Aromatics and Deglaze: Add garlic, salt, and red pepper flakes (if using). Stir for 1 minute until fragrant. Pour in chicken broth, scraping up all the browned bits from the pan bottom.
- Cook the Pasta: Add uncooked pasta to the skillet. Stir well and cook for 10 minutes, stirring frequently, until pasta is al dente.
- Add Zucchini: Stir in chopped zucchini and cook for 3 more minutes until tender-crisp.
- Finish the Dish: Remove from heat. Stir in lemon juice and 3/4 of the Parmesan. Gently fold in tomatoes and basil.
- Serve: Garnish with remaining Parmesan and extra basil if desired. Serve immediately.
Notes
Chef's Tip: The key to this dish is properly deglazing the pan after browning the sausage and onions. Those brown bits (fond) add incredible depth of flavor when dissolved into the sauce.
Variations: Try with spicy Italian sausage or add mushrooms for extra umami flavor.