Chicken Sausages with Zucchini Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
340 g pasta (penne, fusilli, or preferred choice)
→ Protein
02 -
4 chicken sausages, sliced (Italian-flavored or preferred type)
→ Vegetables & Aromatics
03 -
1 medium zucchini, diced
04 -
280 g cherry or grape tomatoes, halved
05 -
3 cloves garlic, minced
06 -
1/2 teaspoon red pepper flakes (optional)
→ Finishing Elements
07 -
2 tablespoons olive oil
08 -
1/4 cup grated Parmesan cheese
09 -
1/4 cup fresh basil leaves, chopped (plus extra for garnish)
10 -
Salt and pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 120 ml of pasta water before draining. Set pasta aside.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced chicken sausages and cook for 4-5 minutes, stirring occasionally, until browned. Remove from skillet and set aside.
03 -
In the same skillet, heat remaining 1 tablespoon olive oil over medium heat. Add zucchini and sauté for 3-4 minutes until slightly softened. Stir in cherry tomatoes, garlic, and red pepper flakes (if using). Cook for 2-3 minutes until tomatoes begin to soften and release their juices.
04 -
Return cooked sausages to the skillet with vegetables and stir to combine. Add cooked pasta and toss everything together. If mixture seems dry, add a splash of reserved pasta water to create a light sauce. Stir in Parmesan cheese and fresh basil. Season with salt and pepper to taste.
# Notes:
01 -
Reserve pasta cooking water to help create a silky sauce that binds all ingredients together.
02 -
Chicken sausages can be substituted with turkey or plant-based alternatives for dietary preferences.