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Looking for a delicious way to use up all that summer zucchini? This Zucchini and Sausage Pasta combines savory Italian sausage, fresh basil, garlic, lemon and Pecorino Romano cheese into a simple yet flavor-packed pasta that comes together in less than an hour. It’s the perfect weeknight dinner and one of my favorite ways to turn a bumper crop of zucchini into something truly memorable
Keep In Mind Before You Start . . .
- Brown the sausage well for maximum flavor.
- Don’t salt the zucchini while cooking. (It’ll steam instead of brown.)
- Zest the lemon before juicing it. (The lemon may seem unexpected in this recipe, but trust me!)
- Turn the heat off before adding the cheese.
- This is a simple recipe with relatively few ingredients, so each one matters.
Inspired by a Whole Lot of Zucchini
Last summer, my cousin showed up with more zucchini than I knew what to do with. He does this quite frequently, by the way, as he has “special relationships” with lots of local farmers. It’s happened with local dandelion, broccoli rabe, mustard greens, cucuzza squash, eggplant and more… Not that I’m complaining!
If you’ve ever grown zucchini or know someone who does, you know exactly how that goes. One day you have a few. The next day you’re practically giving them away to friends, neighbors and anyone willing to take them.
At the same time, I happened to have some Italian sausage in the freezer from a sale that I had taken advantage of a few weeks prior. So, serendipitously, I created this Zucchini and Sausage Pasta.
It’s simple, hearty and packed with flavor, but what I love most is how the fresh basil and lemon balance the richness of the sausage. Zucchini, basil and lemon are always a winning combination in my book, and together they make this pasta taste like summer in the best way possible.
More Pastas with Zucchini: Pasta alla Nerano (Stanley Tucci’s Favorite Fried Zucchini Pasta) and Creamy Zucchini Pasta.
Why This Recipe Works
Many sausage and zucchini pasta recipes rely on heavy sauces to carry the flavor.
This one doesn’t need them.
The Italian sausage provides richness, the zucchini adds freshness and a slight sweetness, the Pecorino Romano brings a sharp, salty bite and the lemon ties everything together. Add garlic, fresh basil and some sun-dried tomatoes and you have a pasta that tastes much more complex than its short ingredient list would suggest.
It’s a perfect example of how a handful of good ingredients can create something special.
Ingredients
A few simple ingredients create all the flavor in this zucchini and sausage pasta:
- Italian sausage
- Zucchini
- Garlic
- Fresh Basil
- Lemon Juice and Zest
- Pecorino Romano cheese
- Sun-Dried Tomatoes
- Pasta
See the recipe card below for exact quantities.
How To Make Italian Sausage Zucchini Pasta
- Prep Ingredients: Cut off and discard the ends of each zucchini. Then, slice them into quarter-moon chunks. Be sure to zest the lemon before juicing it!
- Sauté zucchini in hot oil until browned. Transfer to a plate.
- Then, brown sausage, breaking it up into bite-sized pieces as it cooks.
- About halfway through, add garlic, fresh basil and red pepper flakes.
- Next, pour in wine and deglaze the pan, scraping up any brown bits.
- Add sun-dried tomatoes and reserved cooked zucchini.
- Cook pasta for 2 minutes less than package directions, then transfer to zucchini and sausage sauce with lemon juice and zest.
- Add pasta water for additional moisture as needed, about ½ cup at a time.
- Turn off heat, then stir in remaining fresh basil, pecorino cheese and butter and drizzle with a good glug of extra virgin olive oil. That’s it!
How to Choose the Best Zucchini
- Select small to medium-sized zucchini (6-8” in length, 2” or less in diameter) if possible as they tend to have less seeds and are sweeter.
- Zucchini should have shiny, bright green skin, be firm and feel heavy for its size.
- Minor, superficial scratches or bruises are common and perfectly fine.
- Avoid zucchini with pitted skin, spongy texture or soft or wrinkled ends.
- If you’re using garden zucchini that have grown quite large, simply remove some of the seeds before cooking.
More Recipes with Zucchini
- Zucchini Fritters with Lemon and Basil
- Stuffed Zucchini (vegetarian)
- Zucchini Pesto Bruschetta with Lemon (No Cook)
- Panko-Crusted Baked Zucchini
- Zucchini Soup with Chickpeas
- Turkey Zucchini Meatballs
Common Mistakes
- Overcooking the Zucchini: The zucchini should remain slightly firm.
- Salting the Zucchini: This will draw out moisture and the zucchini will steam, not brown.
- Forgetting the Pasta Water: The briny starch helps bind everything together and is an important part of the sauce.
- Skimping on the Lemon: Use fresh and use both juice and zest. It brings the whole dish to life!
- Under Seasoning: Pecorino is salty, but taste and adjust seasoning before serving.
Frequently Asked Questions
Absolutely. Use hot, mild or sweet Italian sausage made with pork, chicken or turkey. All work here!
Yes, although it’s best fresh.
The texture of the zucchini may soften, but it freezes reasonably well. Thaw in the refrigerator before reheating.
I used a short pasta here (medium shells), but this recipe is versatile enough to work with many shapes of short or long pasta. Use your favorite!
What to Serve with Zucchini Sausage Pasta
This pasta is a complete meal on its own, but it pairs beautifully with simple Italian sides that won’t compete with its fresh flavors. Try serving it with:
- Cucumber Tomato Salad
- Tuscan Panzanella
- Zucchini Fritters
- Sautéed Broccoli Rabe
- Italian Green Beans and Potatoes
- Crusty Italian Bread
For a lighter meal, simply add a green salad and a glass of crisp white wine.
Why Zucchini and Italian Sausage Are Such a Great Pair
Zucchini and Italian sausage show up together in lots of Italian and Italian-American kitchens for good reason.
One brings freshness and sweetness. The other brings richness and depth.
Add fresh basil, lemon, garlic and Pecorino Romano and you have a combination that feels both comforting and seasonal at the same time. It’s the kind of pasta you make once and then find yourself craving every summer. Although I enjoy this pasta year-round, it shines brightest during zucchini season.
Mangia bene!
Easy Zucchini and Sausage Pasta
Equipment
- Large Skillet or Dutch oven
- Splatter Screen (optional)
- Cheese grater (optional)
- Spider or Colander
Ingredients
- ¼ cup olive oil, divided (may need a bit more)
- 1½-2 pounds zucchini
- 1 pound Italian sausage, casings removed (hot or sweet sausage)
- 1 cup sliced or hand torn fresh basil, divided + more for garnish
- 2-3 Tbsp chopped garlic
- Pinch crushed red pepper
- 1 cup dry white wine, such as Pinot Grigio
- ¾ cup sun-dried tomatoes, julienned, drained of any oil
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 pound pasta, + salt for pasta water (See NOTE below.)
- Zest and Juice (3-4 Tbsp) of one lemon , (Be sure to zest the lemon first!)
- ⅓ cup grated Pecorino Romano cheese , + more for serving
- 2-3 Tbsp butter at room temperature, cut into small cubes
- Extra virgin olive oil
Instructions
- Prep and gather all ingredients according to specifications above. Bring a large pot of water to a boil. Cut off and discard the ends of each zucchini. Then, slice them into quarter-moon chunks. Be sure to zest the lemon before juicing it! (Please see the section above in the blog post for Step-By-Step instructions with photos.)1½-2 pounds zucchini
- SAUTÉ ZUCCHINI:In a large skillet over medium/medium-high heat, add half the oil and let it heat up.Then, working in batches, add zucchini to skillet. Only put as much zucchini as will fit in a single layer and do not overcrowd the pan.¼ cup olive oil
- Cook the zucchini until golden on a couple sides.– *DO NOT SALT THE ZUCCHINI WHILE COOKING.Salt draws out moisture and the zucchini will end up steaming and not brown.– Resist the urge to stir it a lot. Let the zucchini pieces sit 3-4 minutes to brown before stirring them.– Once browned, transfer the zucchini to a plate. Note that each piece of zucchini doesn’t need to be 100% cooked through as it will continue to cook and soften as it sits, plus it will be cooked a bit more later in the recipe.– Continue working in batches until all zucchini is cooked. (I had 3 batches, but this depends on the size of your pan.)– Add more oil as needed throughout this processNOTE: Don’t overcook the zucchini. It should stay slightly firm.
- BROWN SAUSAGEAdd sausage to the hot pan. Use a wooden spoon to break it into bite-sized pieces as it cooks. Add a splash more oil to the pan if the sausage is sticking.1 pound Italian sausage
- About halfway through the browning process, stir in ½ cup basil, garlic and crushed red pepper.NOTE: Be sure to brown the sausage well for maximum flavor.2-3 Tbsp chopped garlic, Pinch crushed red pepper
- FINISH SAUCEOnce the sausage has browned and the garlic has softened, pour in wine and deglaze the pan, scraping up any brown bits.1 cup dry white wine
- Then stir in the sun-dried tomatoes, salt and black pepper.¾ cup sun-dried tomatoes, ½ tsp salt, ¼ tsp ground black pepper
- Adjust the heat to bring the wine to a simmer. Let the wine simmer and reduce until the alcohol taste has cooked off. Then, return the cooked zucchini to the pan, cover and turn the heat off until ready to add the pasta.
- COOK PASTAMeanwhile, once the water comes to a boil, add salt, then the pasta, stirring frequently. Turn the sausage zucchini sauce back on to medium-low after the pasta has been cooking for about 5 minutes.1 pound pasta
- Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water.
- COMBINE PASTA WITH SAUCE & FINISHTransfer the cooked pasta, lemon juice and lemon zest to the pan and toss well, allowing the pasta to finish cooking in the wonderful flavors of the sauce. Add pasta water for additional moisture as needed, about ½ cup at a time.Zest and Juice (3-4 Tbsp) of one lemon
- Once the pasta is al dente, turn off heat. Then stir in the remaining ½ cup fresh basil, pecorino cheese and butter and drizzle with a good glug of extra virgin olive oil. Taste and adjust seasonings if necessary.⅓ cup grated Pecorino Romano cheese , 2-3 Tbsp butter at room temperature, Extra virgin olive oil
- Transfer to a serving platter, sprinkle with a bit more grated cheese and serve immediately. Buon Appetito!
Notes
- Select small to medium-sized zucchini (6-8” in length, 2” or less in diameter) if possible as they tend to have less seeds and are sweeter.
- Zucchini should have shiny, bright green skin, be firm and feel heavy for its size.
- Minor, superficial scratches or bruises are common and perfectly fine.
- Avoid zucchini with pitted skin, spongy texture or soft or wrinkled ends.
- Make sure the oil is hot before adding the zucchini to the pan.
- Work in batches! Only put as much zucchini as will fit in a single layer and do not overcrowd the pan.
- DO NOT SALT THE ZUCCHINI WHILE COOKING. Salt draws out moisture and the zucchini will end up steaming and not brown.
- Resist the urge to stir it a lot. Let the zucchini pieces sit 3-4 minutes to brown before stirring them.
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