I remember the first time my family asked for Sausage and Courgette Pasta. It was one of those busy evenings when I was scrambling to get dinner on the table, and someone mentioned wanting something “simple but tasty.” I thought of this Sausage and Courgette Pasta recipe I had been tweaking, and it turned out to be an instant hit. The savory Italian sausage mixed with the soft courgettes made it satisfying without feeling heavy. Watching my kids dive into it, asking for seconds, made me realize how this dish was going to be a staple in our meal lineup.
This Sausage and Courgette Pasta has stuck around because it’s one of those dishes that balances comfort and freshness so well. The flavors combine in a way that keeps everyone happy, from the pickiest eater to the adult craving something filling. Plus, it’s quick enough for weeknights but special enough to feel like a small celebration when the table fills with laughter and sharing.
I also love how this recipe brings us all together. It’s not just about the food but the moment of sitting down, sharing stories, and enjoying something homemade. That connection is what I love about Sausage and Courgette Pasta the most. I’m excited to share this recipe with you so your family can have those special moments too. Whether you know Italian sausage pasta already or are just curious about what makes a courgette pasta recipe shine, this one hits the spot without any fuss.
If you’re looking for an easy sausage pasta dinner option that feels fresh and satisfying, this Sausage and Courgette Pasta will become your go-to just like it did for my family. Give it a try and watch how it makes your dinner table a warm place to gather.
For more fresh and easy meal ideas, you might like this avocado pasta salad that’s perfect for quick lunches, or if you want something with a creamy touch, the roasted tomato ricotta pasta is another favorite in our house. And for a delicious main dish, chicken piccata pasta is a recipe that brings everyone to the table as well.
What You’ll Need
To make a tasty Sausage and Courgette Pasta, here’s what you’ll want to gather:
- 400g (14oz) Italian sausage (casings removed for easier cooking)
- 2 medium courgettes (zucchinis), sliced into thin half-moons
- 300g (10oz) penne or rigatoni pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (400g/14oz) chopped tomatoes
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish
For the best Sausage and Courgette Pasta, I recommend choosing Italian sausage with your preferred spice level. Mild works great for families with little ones who prefer less heat, while spicy Italian sausage adds a bold kick.
You’ll find everything for this Sausage and Courgette Pasta at your regular grocery store — check the fresh produce aisle for nice firm courgettes and look for quality Italian sausage near the fresh meats or deli section.
This recipe is forgiving if you need to swap ingredients. No Italian sausage on hand? You can use pork sausage or even turkey sausage for a leaner twist. If you don’t have canned tomatoes, fresh chopped tomatoes work well, just cook them down a bit longer to get a good sauce consistency.
Here’s a Sausage and Courgette Pasta secret that makes all the difference: before adding the garlic, give the cured Italian sausage time to brown in the pan to build rich flavor. Also, slicing the courgettes thin lets them cook quickly and blend well with the sausage pasta sauce.
My family prefers when I use penne pasta in our Sausage and Courgette Pasta because it holds the sauce nicely, but rigatoni is a great alternative that also works well. This courgette pasta recipe fits perfectly into those busy weeknight dinners when you want something filling and fresh without spending hours cooking.
How to Make It
Making Sausage and Courgette Pasta is straightforward and satisfying. Here’s how I do it step by step:
- Begin by bringing a large pot of salted water to a boil for your pasta. I usually add a generous amount of salt; it’s the secret to flavorful pasta.
- While the water heats, heat your olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook for about 6–8 minutes until nicely browned. This step builds the heartiness in your sausage pasta sauce.
- Once the sausage has browned, add the chopped onion and cook for 3–4 minutes until softened. Then add the minced garlic and stir for about 30 seconds until fragrant. Your kitchen will start smelling amazing now — that mix of garlic and sausage is irresistible.
- Add the thinly sliced courgettes to the skillet. Cook for 5–6 minutes, stirring occasionally, until the courgettes are soft but still retaining a bit of bite. Don’t worry if they release some water; this will help create the sauce texture.
- Pour in the canned chopped tomatoes, stir everything together, and reduce heat to low. Let it simmer gently for about 10 minutes, stirring now and then. This step lets all the flavors marry into the sausage pasta sauce.
- While the sauce simmers, cook your pasta according to package instructions until al dente. Drain it well but don’t rinse — the pasta’s starch helps the sauce stick.
- Add the cooked pasta directly into the skillet with your sausage and courgette sauce. Toss everything together over low heat for 2–3 minutes so the pasta absorbs the flavors.
- Stir in the grated Parmesan cheese, and season with salt and pepper to taste. This step gives your Sausage and Courgette Pasta a lovely creamy finish.
- Serve hot, garnished with fresh basil or parsley and extra Parmesan on the side.
This Sausage and Courgette Pasta typically takes me about 30 minutes from start to finish, making it a winner for busy evenings. You’ll know your dish is ready when the sauce coats the pasta nicely, and the sausage is cooked through with the courgettes tender but not mushy.
Here’s a kitchen tip I picked up: don’t overcook the courgettes or the pasta, or the texture can get mushy. While your Sausage and Courgette Pasta cooks, it’s the perfect time to set the table or prepare a simple green salad.
If you want to try a slightly different take, give rigatoni with sausage, tomatoes, and zucchini a look — it’s close enough to inspire your next Sausage and Courgette Pasta night.
Serving Ideas
My family always loves this Sausage and Courgette Pasta fresh from the stove, but I’ve also found some great ways to serve it up to suit different occasions.
For a casual weeknight meal, we keep it simple with a sprinkle of extra Parmesan and a side of garlic bread. The crispy bread is great for scooping up every last bit of the sausage pasta sauce.
When we want something special, adding a handful of toasted pine nuts on top brings a lovely crunch and nutty flavor. A fresh green salad with lemon vinaigrette pairs well here, balancing the richness of the sausage and courgette pasta.
This Sausage and Courgette Pasta is perfect for potlucks or family gatherings because it’s easy to make in large batches. Leftovers reheat beautifully — pop them in the microwave or heat gently in a skillet with a splash of water to refresh the pasta. It tastes just as good the next day.
If your family loves this, they’ll also enjoy the creamy sausage and courgette pasta I recently spotted on Instagram — it’s slightly different but brings the same hearty satisfaction. For lighter summer meals, pairing this with a simple avocado pasta salad adds a fresh, creamy note to the table.
I’ve even tried swapping out the courgettes with caramelized zucchini for a sweeter flavor profile, and everyone still gave it two thumbs up. That recipe, found at Dishing Out Health, gave me some ideas on how to bring extra depth to the sauce in my Sausage and Courgette Pasta.
Everyone reaches for seconds when this Sausage and Courgette Pasta comes out, especially when I make it with rigatoni for a bit more bite. For an extra touch, you might add a drizzle of good-quality extra virgin olive oil just before serving.
Your Questions Answered
Can I make this Sausage and Courgette Pasta ahead of time?
Yes! I often make it a day ahead, which makes the flavors blend even better. Just store it in an airtight container in the fridge and reheat gently on the stove. Add a splash of water or broth to loosen it if needed.
What if I don’t have Italian sausage for my Sausage and Courgette Pasta?
You can swap in ground pork, turkey sausage, or even chicken sausage. The flavor will shift slightly, but the dish remains comforting and tasty. Use your favorite sausage style to suit your family’s taste.
How do I store leftover Sausage and Courgette Pasta?
Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freezing is fine—freeze in portions and thaw overnight before reheating.
Can I use zucchini instead of courgette in this recipe?
Courgette and zucchini are the same vegetable, just different words depending on where you live. Use either without worry.
My courgettes release too much water when cooking the sausage pasta sauce. What can I do?
Try salting the sliced courgettes lightly and letting them sit for 10 minutes before adding to the pan. Pat them dry with paper towels to reduce excess moisture.
Is this recipe suitable for picky eaters?
Absolutely. The sausage adds a lot of flavor without spiciness (if you choose mild), and the courgette’s mild taste blends right in. You can also finely chop the courgettes for a less noticeable veggie presence.
Can I add other vegetables to this Sausage and Courgette Pasta?
Definitely! Mushrooms, bell peppers, or spinach all make great additions. Just cook them along with the onions or courgettes.
If you want more tips on making sausage pasta sauce that wins over the family, check out this roasted tomato ricotta pasta recipe. It shares ideas that can inspire your next Sausage and Courgette Pasta!
The Final Word
This Sausage and Courgette Pasta has earned a permanent spot in my family’s recipe collection for good reason. It’s a delicious, easy dish that fits into busy schedules and brings everyone to the table with smiles.
- Always brown the sausage well to deepen the flavor.
- Slice the courgettes thin for quick cooking and the best texture.
- Toss the pasta with the sauce right in the skillet to maximize flavor coating.
I’ve tried variations like swapping penne for rigatoni, adding caramelized zucchini for a sweet twist, and stirring in fresh herbs for brightness. Each version gets a thumbs up from my family, especially my kids who love when I sneak in extra veggies this way.
Some family members like it spicy, so I sometimes use hot Italian sausage, which brings a nice kick without overpowering the courgettes. My husband prefers mild sausage but still enjoys the sauce with fresh basil on top.
I encourage you to make this Sausage and Courgette Pasta your own. Try it with different sausages, pasta shapes, or herbs. Your family will appreciate a meal that’s both satisfying and simple to prepare.
I hope this recipe becomes as much of a favorite for you as it is in my home. There’s nothing like a meal that pulls everyone together—you’ll see how Sausage and Courgette Pasta can do just that.
If you liked this, you might want to see chicken piccata pasta as another delicious main dish that’s great for busy families.
Sausage and Courgette Pasta
A hearty and flavorful pasta dish combining savory sausage with fresh courgettes, perfect for a quick and satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 200g pasta (penne or rigatoni)
- 2 sausages (about 200g), sliced
- 1 large courgette, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced sausages and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Add the sliced courgette and cook for 4-5 minutes until tender but still crisp.
- Return the cooked pasta to the skillet and toss everything together to combine.
- Season with salt and pepper to taste, then sprinkle with grated Parmesan cheese.
- Serve hot, garnished with fresh basil leaves if desired.
Notes
For extra flavor, try adding a pinch of red chili flakes or a squeeze of lemon juice before serving.