This vibrant Chicken Sausages with Zucchini, Tomatoes, and Pasta dish combines perfectly seared chicken sausage medallions with garden-fresh zucchini and blistered cherry tomatoes, all tossed with al dente rigatoni pasta and a light, flavorful sauce. Each bite offers a delightful contrast of textures and flavors—savory sausage with sweet tomatoes, tender-crisp zucchini with toothsome pasta—all enhanced by fresh herbs and a touch of Parmesan. This colorful, nutritious one-pan meal delivers impressive flavor with minimal effort, making it perfect for busy weeknights while still being elegant enough for casual entertaining.

Why You’ll Love This Recipe

Quick preparation: Ready in just 30 minutes from start to finish
One-pan convenience: Minimal cleanup with maximum flavor
Nutritional balance: Protein, vegetables, and carbs in one complete meal
Versatile ingredients: Easy to customize based on seasonal availability
Family-friendly: Appeals to both adults and children with familiar flavors
Visually stunning: Creates an impressive, colorful presentation with minimal effort

Ingredients

For the Protein

Chicken sausages – Provides lean protein with built-in flavor and seasonings
Olive oil – Used for searing the sausages to golden perfection
Salt and black pepper – Enhances the natural flavors of all components

For the Vegetables

Zucchini – Offers tender-crisp texture and mild flavor that absorbs the surrounding seasonings
Cherry tomatoes – Bursts with sweet-tart flavor when cooked and creates natural juice for the sauce
Garlic – Provides aromatic depth that permeates the entire dish
Red pepper flakes – Adds gentle heat that balances the sweetness of the tomatoes
Fresh herbs – Brightens the dish with vibrant flavor and color

For the Pasta and Sauce

Rigatoni pasta – The tubular shape catches sauce and small ingredients perfectly
White wine – Deglazes the pan and adds subtle acidity and complexity
Chicken broth – Creates a light sauce base with savory notes
Butter – Adds richness and helps create a silky sauce texture
Parmesan cheese – Contributes umami depth and a salty, nutty finish
Lemon zest – Brightens all flavors with citrus notes
Fresh parsley – Adds color contrast and herbaceous freshness

Step-by-Step Instructions

Preparing the Pasta

Begin by bringing a large pot of generously salted water to a rolling boil. The water should taste like seawater—approximately 1 tablespoon of salt per 4 quarts of water. This seasoning step is crucial as it flavors the pasta from within as it cooks.

Add 8 ounces (about 2½ cups) of rigatoni pasta to the boiling water and cook according to package directions until al dente, typically 9-11 minutes. Rigatoni’s tubular shape is ideal for this dish as it captures small pieces of sausage and vegetables, but you can substitute penne, ziti, or even farfalle if preferred.

When testing for doneness, remember that the pasta will continue cooking slightly when combined with the hot ingredients, so aim for a texture that’s firm to the bite. Reserve 1 cup of the starchy pasta cooking water before draining, as this liquid gold can be used to adjust the consistency of your final sauce if needed.

Drain the pasta but do not rinse it, as the starch coating helps the sauce adhere better. Toss with a small drizzle of olive oil to prevent sticking if you’re not immediately combining it with the other ingredients.

Preparing the Chicken Sausages and Vegetables

Select 4 pre-cooked chicken sausages (approximately 12 ounces) in your preferred flavor. Italian, garlic and herb, sun-dried tomato, or spinach and feta varieties all work wonderfully in this dish. Slice the sausages into ½-inch thick medallions. The bias-cut (diagonal slicing) creates more surface area for browning and a more attractive presentation.

Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat until shimmering but not smoking. A 12-inch skillet provides ample space for even cooking without crowding.

Add the sliced sausages to the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Allow them to sear undisturbed for 2-3 minutes until golden brown on the first side. This patience is rewarded with flavorful caramelization. Flip and cook for an additional 1-2 minutes on the second side.

Once nicely browned, transfer the sausages to a clean plate and set aside. They don’t need to be fully heated through at this point as they’ll finish cooking when returned to the pan later.

In the same pan, add another tablespoon of olive oil if needed. Add 2 medium zucchini that have been quartered lengthwise and sliced into ½-inch pieces. The uniform size ensures even cooking. Season with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper.

Cook the zucchini undisturbed for 2 minutes to allow browning, then stir and continue cooking for another 2-3 minutes until tender-crisp. Zucchini can quickly become mushy, so vigilance is key—it should retain some texture while showing light golden edges.

Add 3 cloves of minced garlic and ¼ teaspoon red pepper flakes to the zucchini. Cook for just 30 seconds until fragrant, stirring constantly to prevent the garlic from burning, which would impart bitter notes to the dish.

Add 2 cups of cherry tomatoes (halved if large, whole if small) to the pan. The tomatoes will release their juices as they cook, creating part of your sauce. Season with an additional ¼ teaspoon salt to help draw out moisture.

Cook the tomatoes for 3-4 minutes, stirring occasionally, until they begin to soften and burst slightly, releasing their sweet juices into the pan. The goal is for them to maintain some shape while contributing to the sauce.

Creating the Sauce and Combining the Dish

Pour ¼ cup of dry white wine into the pan with the vegetables, using it to deglaze by scraping up any browned bits from the bottom of the pan with a wooden spoon. These caramelized particles are concentrated flavor that enriches your sauce. Allow the wine to simmer for 1-2 minutes until reduced by half, burning off the alcohol while leaving behind complexity.

Add ½ cup of chicken broth to the pan, bringing more savory depth to the developing sauce. Let it simmer for another 2 minutes to reduce slightly and meld the flavors.

Return the seared sausage medallions to the pan, along with any accumulated juices from the plate. These juices contain valuable flavor that shouldn’t be discarded. Gently stir to combine with the vegetables and sauce.

Add 1 tablespoon of butter, stirring until melted. This small addition creates a silky texture and adds richness that balances the acidity of the tomatoes and wine.

Add the drained pasta directly to the pan with the sausage and vegetables. Toss everything together gently but thoroughly to ensure the pasta is evenly coated with the light sauce and the ingredients are well distributed. If the mixture seems dry, gradually add some of the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.

Add ¼ cup of freshly grated Parmesan cheese, the zest of half a lemon, and 2 tablespoons of chopped fresh parsley. Toss once more to incorporate these finishing touches. The Parmesan adds saltiness and depth, the lemon zest brightens the flavors, and the parsley adds fresh herbaceous notes and visual appeal.

Remove the pan from heat and let it stand for a minute to allow the flavors to meld and the sauce to be absorbed slightly by the pasta.

Serving Suggestions

Transfer the pasta to a large serving bowl or individual plates, ensuring an even distribution of sausages and vegetables throughout. The presentation should showcase the colorful medley of ingredients.

Garnish with additional freshly grated Parmesan cheese, a sprinkle of chopped parsley, and a few grinds of black pepper. For an extra touch of brightness, offer lemon wedges on the side.

Serve immediately while hot, accompanied by a simple green salad dressed with lemon vinaigrette for a complete meal. A slice of crusty bread is perfect for soaking up any remaining sauce on the plate.

Pro Tips

Choose chicken sausages with complementary flavors like sun-dried tomato or garlic herb
Cut vegetables uniformly for even cooking and beautiful presentation
Reserve extra pasta water—it’s the secret to adjusting sauce consistency perfectly
For extra flavor, finish with a drizzle of high-quality olive oil before serving
Use room-temperature butter for a smoother integration into the sauce
Don’t overcook the zucchini—slightly firm is better than mushy

Variations and Creative Ideas

This versatile recipe lends itself to numerous delicious variations:

Mediterranean-Inspired Version

Transform this dish into a Mediterranean delight by using chicken sausages flavored with spinach and feta. Add ½ cup of pitted kalamata olives, ⅓ cup of diced roasted red peppers, and ¼ cup of crumbled feta cheese to the finished dish. Replace the parsley with fresh oregano and mint for an authentic Mediterranean herb profile.

The briny olives and sweet roasted peppers create a wonderful contrast with the savory sausage. Consider adding a squeeze of lemon juice at the end and serving with a dollop of tzatziki on the side for a cooling element. This variation transports your dinner to a seaside Greek taverna with minimal extra effort.

Autumn Harvest Adaptation

For a fall-inspired twist, substitute the zucchini with cubed butternut squash (partially pre-roasted for faster cooking) and add 2 cups of baby spinach or kale in the final minutes of cooking. Use chicken apple sausages and include ¼ cup of toasted walnuts and 2 tablespoons of dried cranberries for texture and sweetness.

The earthiness of the winter squash paired with the slight sweetness of the apple sausages creates a warm, comforting dish perfect for cool weather. The leafy greens add nutrition and color, while the nuts provide satisfying crunch against the tender pasta and vegetables.

Spicy Italian Variation

Kick up the heat by using spicy Italian chicken sausage and doubling the red pepper flakes. Add ½ cup of thinly sliced roasted red peppers and substitute the cherry tomatoes with a 14-ounce can of diced fire-roasted tomatoes. Finish with fresh basil instead of parsley and top with shaved Pecorino Romano for a sharper cheese option.

This robust variation delivers a hearty, spicy pasta that satisfies cravings for Italian comfort food. The fire-roasted tomatoes add a subtle smokiness that complements the spicy sausage perfectly. Serve with additional grated Pecorino at the table for those who enjoy an extra punch of flavor.

Summer Garden Primavera

Create a celebration of summer produce by expanding the vegetable medley. In addition to the zucchini and tomatoes, add 1 cup of fresh corn kernels, ½ cup of diced bell peppers, and ½ cup of blanched sugar snap peas. Use a lemon-herb chicken sausage and finish with a mixture of fresh herbs like basil, chives, and mint.

This bright, garden-fresh variation showcases the best of summer vegetables in a colorful, nutritious dish. The sweet corn adds pops of flavor throughout, while the sugar snap peas provide delightful crunch. Consider adding a splash of cream to the sauce for a slightly richer take on this summer bounty.

Serving Suggestions

This versatile dish pairs beautifully with a variety of accompaniments:

With Bread: Serve alongside garlic bread, focaccia, or a crusty baguette to soak up the flavorful sauce. For a more elegant presentation, offer crostini topped with ricotta and a drizzle of honey as a contrast to the savory pasta.

With Salad: Balance the heartiness of the pasta with a crisp arugula salad dressed simply with lemon juice, olive oil, and shaved Parmesan. The peppery greens provide a refreshing counterpoint to the rich sausage and pasta. Alternatively, a classic Caesar salad makes an excellent complementary side.

For Entertaining: When serving as part of a dinner party menu, begin with an antipasto platter featuring marinated vegetables, olives, and cheeses. Follow with this pasta as the main course, and conclude with a light dessert such as lemon sorbet or fresh berries with whipped mascarpone.

With Wine: Pair this dish with a medium-bodied red wine like Chianti or Sangiovese, which complements the sausage without overwhelming the vegetables. For white wine lovers, a crisp Pinot Grigio or Sauvignon Blanc offers refreshing acidity that cuts through the richness of the dish.

As a Cold Pasta Salad: This versatile recipe can be adapted into a delicious cold pasta salad for picnics or meal prep. Simply cook the pasta slightly firmer, chill the completed dish, and add a splash of red wine vinegar and extra olive oil before serving cold or at room temperature.

Storage and Reheating Advice

This dish keeps well and often tastes even better the next day as the flavors meld:

Refrigeration: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The flavors often develop further as they sit, making this an excellent make-ahead meal for busy weeknights.

Freezing: While possible to freeze, the texture of the zucchini may change slightly upon thawing. If you plan to freeze, slightly undercook the zucchini initially. Cool the dish completely before transferring to freezer-safe containers, leaving some room for expansion. Freeze for up to 1 month for best quality.

Reheating: For the best texture when reheating, warm gently in a skillet over medium-low heat with a splash of chicken broth or water to revive the sauce. Cover the pan with a lid to create steam that will help rehydrate the pasta without drying it out. Stir occasionally until heated through, about 5-7 minutes.

For microwave reheating, place a portion in a microwave-safe bowl, add a tablespoon of water or broth, cover with a damp paper towel, and heat on 70% power in 1-minute intervals, stirring between each until warmed through.

Refreshing Leftovers: To rejuvenate the dish when serving leftovers, add a squeeze of fresh lemon juice, a drizzle of good olive oil, and a sprinkle of freshly grated Parmesan after reheating. These simple additions restore brightness and freshness to the reheated pasta.

Repurposing Ideas: Transform leftovers into a frittata by chopping the pasta mixture and combining with beaten eggs before cooking in an oven-safe skillet. Alternatively, use as a filling for stuffed bell peppers, topped with additional cheese and baked until bubbly.

Frequently Asked Questions

Can I use a different type of pasta? Absolutely! While rigatoni’s tubular shape is ideal for catching the small pieces of sausage and vegetables, this recipe works well with most medium pasta shapes. Penne, fusilli, farfalle, or orecchiette are all excellent alternatives. Whole wheat or gluten-free pasta can also be substituted; just follow the package cooking instructions as cooking times may vary.

What if I don’t want to use wine in the recipe? The wine adds complexity and acidity to the sauce, but it can easily be omitted. Replace it with an equal amount of additional chicken broth plus 1 tablespoon of lemon juice or white wine vinegar to maintain the bright, acidic note. Apple juice with a splash of vinegar can also work as a non-alcoholic alternative that provides both sweetness and acidity.

Can I use regular pork sausage instead of chicken sausage? Yes, any pre-cooked sausage works well in this recipe. Italian pork sausage, turkey sausage, or even plant-based sausage alternatives can be substituted based on your dietary preferences. If using raw sausage, you’ll need to adjust the cooking time to ensure it’s fully cooked before proceeding with the recipe—cook until the internal temperature reaches 160°F (71°C).

My family doesn’t like zucchini. What can I substitute? Bell peppers, broccoli florets, asparagus, or yellow summer squash can all replace zucchini with similar cooking times. For a heartier version, try cubed eggplant (salted and drained first to remove bitterness) or mushrooms. Each vegetable will bring its own character to the dish while maintaining the intended texture contrast.

How can I make this dish creamier? For a creamier variation, add ¼ cup of heavy cream or half-and-half along with the chicken broth. Alternatively, use 2 ounces of softened cream cheese or mascarpone, stirred in just before adding the pasta. For a lighter option that still adds creaminess, include ¼ cup of ricotta cheese tossed with the hot pasta just before serving.