I still remember the exact moment I fell hard for this Sausage and Courgette Pasta. I was scrambling for something quick yet satisfying on a busy weeknight, and honestly, I was tired of the usual pasta routines. One bite into this creamy, flavorful dish and I thought, “Where have you been all my life?” The combination of juicy sausage and tender courgette—also known as zucchini if you prefer—felt fresh, comforting, and just right for any night I wanted a simple, crowd-pleasing meal.
What makes this Sausage and Courgette Pasta such a winner in my kitchen is how effortlessly it comes together while packing incredible flavor. The courgette brings a light summer vibe, balancing the rich, savory Italian sausage pasta base. It’s perfect for those moments when you want a creamy sausage pasta but still crave something with a touch of green, fresh veggies sneaking in. Plus, it’s flexible—I’ve even swapped out the courgette for other summer vegetables when they’re in season, turning this into the ultimate summer vegetable pasta.
This courgette pasta dish fits right into my everyday foodie life because it’s approachable and feels like a special treat without needing a ton of fuss. It’s one of those recipes I share with friends who think cooking has to be complicated. Spoiler: it doesn’t! Your kitchen will smell incredible, your plate will look vibrant, and you’ll be amazed at how this creamy sausage pasta comes together in just under 30 minutes.
I’m so excited to pass this Sausage and Courgette Pasta along to you. Whether you’re new to cooking or a seasoned pro, this zucchini pasta recipe is bound to become a favorite. Let’s dive into the ingredients next so you can gather what you’ll need to make this simple solution your new go-to!
What You’ll Need:
This Sausage and Courgette Pasta keeps the ingredient list totally approachable—because good food shouldn’t be complicated.
- 400g pasta (penne or rigatoni work great for holding onto the sauce)
- 300g Italian sausage, casings removed and crumbled (mild or spicy, your call!)
- 2 medium courgettes (zucchini), sliced into half-moons
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 200ml heavy cream (for that creamy sausage pasta feel)
- 100g grated Parmesan cheese (plus extra for serving)
- 2 tbsp olive oil
- Salt and pepper, to taste
- A handful of fresh basil or parsley, chopped (my secret veggie boost)
- Red pepper flakes (optional, for a little heat)
Out of Italian sausage? No problem! You can swap in chicken sausage or even a smoky chorizo for a different take on this courgette pasta dish. This makes it a nice flexible dinner, tailored to what’s already in your fridge or local stores.
You can grab all these ingredients at any regular grocery store. The best part? This Sausage and Courgette Pasta is kind to your wallet because you’re filling it up with veggies and pantry staples, without breaking the bank on fancy or rare items.
Quick prep tip: Slice the courgette ahead of time and crumble the sausage before you start cooking. If you have leftovers—and trust me, you might!—store the pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or cream to keep that sauce silky.
Here’s my personal twist: I always add a touch more Parmesan than the recipe calls for. It takes the creaminess up a notch and adds that salty, nutty edge I can’t resist.
Let’s Cook This Together:
Start to finish, this Sausage and Courgette Pasta comes together in about 25-30 minutes, making it perfect for dinner any night of the week. Ready? Let’s get cooking!
- Cook your pasta in salted boiling water according to package directions until al dente. Drain and save a cup of pasta water—this handy little ingredient helps your sauce come together perfectly.
- While your pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Toss in your crumbled Italian sausage. Cook, breaking it up with your spatula, until nicely browned and cooked through—about 6-8 minutes. Your kitchen is about to smell incredible when this sausage is sizzling!
- Remove the cooked sausage from the pan and set it aside. In the same skillet, toss in the chopped onion and sauté for 2-3 minutes until softened and fragrant.
- Add the minced garlic and courgette slices. Cook for another 4-5 minutes until the courgette starts to soften and gain a little golden color at the edges. If your courgette starts releasing a lot of water, don’t worry—it adds flavor and will reduce as you cook.
- Pour in the heavy cream and stir, then add back in the sausage you set aside. Let everything simmer gently for 3-4 minutes so the flavors meld. If the sauce needs loosening, splash in some reserved pasta water.
- Stir in the Parmesan cheese until melted and silky. Season with salt, pepper, and red pepper flakes if you want a touch of heat.
- Finally, toss your cooked pasta into the creamy sausage and courgette sauce. Coat everything evenly. This is the step where I learned to be patient with my Sausage and Courgette Pasta—it makes all the difference for that rich, even coating we all crave.
- Sprinkle with fresh basil or parsley just before serving.
Pro tip: While your Sausage and Courgette Pasta is doing its thing on the stove, pour yourself a glass of wine or your favorite drink. Cooking and relaxing go hand-in-hand!
If your sauce looks a bit thick or dry when mixing with the pasta, a little pasta water will fix it up in a flash. Don’t be afraid to adjust the creaminess to your liking—the beauty of this zucchini pasta recipe is its flexibility.
This recipe is a definite keep in my rotation, and if you love a creamy sausage pasta, you’ll find a kindred spirit here.
How to Serve & Savor It:
This Sausage and Courgette Pasta truly shines when you serve it with something simple yet fresh.
- A crisp green salad tossed with lemon vinaigrette balances the richness beautifully.
- For a heartier meal, garlic bread or crusty ciabatta are perfect for soaking up every drop of that creamy sauce.
- I love serving this courgette pasta dish on weekends when friends are over—it feels fancy but is super easy.
- Leftovers? The creamy sausage pasta transforms into an excellent lunch, or add a fried egg on top for a quick next-day boost.
- Seasonal twist alert: swapping courgettes for grilled summer veggies like bell peppers or cherry tomatoes amps up the vibrancy while keeping that summer vegetable pasta vibe.
This Sausage and Courgette Pasta has always been a hit with my people. When I served it last summer, a friend even compared it to a dish they had at a trendy spot—well, hello easy homemade Italian sausage pasta!
If you’re craving more inspiration, you might want to try Creamy Goat Cheese Pasta with Zucchini and Tomatoes from Yay! For Food, which has a similar fresh vibe but with a goat cheese twist.
Your Questions, Answered:
Can I prep parts of this Sausage and Courgette Pasta ahead?
Absolutely! You can chop the courgette and onions and crumble the sausage a day before. Even cook the sausage fully and refrigerate it. When you’re ready, just sauté the veggies and mix it all together. This makes weeknight dinner a breeze.
What’s a good swap for heavy cream in this Sausage and Courgette Pasta?
Greek yogurt or coconut milk can work if you want a lighter or dairy-free version. Just add yogurt off-heat to prevent curdling. You can also check out my friends over at Dishing Out Health’s Caramelized Zucchini and Sausage Pasta for a lighter take.
Can I make this for more or fewer people?
For sure! Just scale the pasta and sausage ratios up or down. If halving, be extra mindful of seasoning. Doubling is perfect for meal prep or gatherings.
Is this courgette pasta dish kid-friendly?
Yes! You can ease off on the spices and red pepper flakes if your crew prefers milder flavors.
Can I freeze the leftovers?
I recommend eating within 3 days fresh, but you can freeze the sauce without pasta. Defrost and toss with freshly cooked pasta to avoid mushiness.
What pasta works best in this Italian sausage pasta?
I like sturdy shapes like rigatoni or penne since they hold onto sauce well. But honestly, any pasta you love will do.
Any cool variations you’ve tried?
I’ve swapped sausage for diced chicken thighs or added sun-dried tomatoes for a flavor punch. Friends have even tried it with sage, like Ben Lippett’s take in his Courgette, Sausage & Sage Cavatelli, which is a must-try twist if you want something slightly different.
How can I add more veggies?
Add spinach or kale at the end—it wilts quickly and amps up the green factor without messing with the creamy sausage pasta base.
If you’re enjoying this zucchini pasta recipe vibe, check out my other pasta favorites like Cajun Chicken Pasta or Garlic Parmesan Chicken Pasta for everyday awesome meals.
Final Foodie Thoughts:
This Sausage and Courgette Pasta has a special spot in my foodie heart because it’s all about juicy, comforting flavors that come together so quickly. My Top Sausage and Courgette Pasta Tips:
- Don’t rush the sausage browning. Getting that caramelized goodness is key for flavor.
- Reserve pasta water. It’s a game-changer for silky sauce.
- Add fresh herbs last to keep the vibrant kick.
I’ve loved mixing this up with spicy sausage, adding sun-dried tomatoes, and occasionally tossing in fresh peas for sweetness. The most requested version in my circles is the classic creamy sausage pasta with extra Parmesan—it never disappoints.
I hope you love how approachable and delicious this courgette pasta dish feels in your kitchen. It’s easy to make, fun to share, and just plain tasty.
Now go on and whip up this Sausage and Courgette Pasta—your next favorite pasta night is waiting!
For more everyday foodie inspiration, you might love my recipe for Cream Cheese Sausage Balls—a tasty snack that pairs well when you want something bite-size alongside your pasta.
Happy cooking, friends!
Sausage and Courgette Pasta
A hearty and flavorful sausage and courgette pasta dish combining savory sausage with fresh courgettes in a simple tomato sauce, perfect for a quick and satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 200g pasta (penne or fusilli)
- 250g Italian sausage, casings removed
- 2 medium courgettes, sliced
- 2 cloves garlic, minced
- 1 can (400g) chopped tomatoes
- 2 tbsp olive oil
- 1 small onion, finely chopped
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, to serve
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sauté until softened.
- Add the sausage meat, breaking it up with a spoon, and cook until browned and cooked through.
- Add the sliced courgettes and cook for 5 minutes until tender.
- Pour in the chopped tomatoes, season with salt and pepper, and simmer for 10 minutes to develop flavor.
- Toss the cooked pasta into the sauce and stir well to combine and heat through.
- Serve topped with fresh basil and grated Parmesan cheese.
Notes
For extra flavor, add a pinch of chili flakes when cooking the sausage, or serve with a drizzle of good quality olive oil.