I still remember the moment I finally cracked the code on my go-to sausage and courgette pasta. It wasn’t just any bowl of pasta—it was a playful twist that combined the juicy, spiced punch of Italian sausage with the fresh, tender sweetness of courgette spirals. One bite, and I was hooked. What makes this version special is the way the sausage spices meld perfectly with the subtle courgette pasta sauce, creating a dish that’s both hearty and light. No heavy cream drowning out the flavors here—just pure, honest ingredients coming together in a kitchen-tested dance.
This sausage and courgette pasta recipe started as a simple zucchini pasta recipe experiment, swapping traditional noodles for veggie noodles. The idea was to keep things easy and fresh, but still crave-worthy. Along the way, I learned how to get the most from Italian sausage pasta, using a one pot pasta sausage method that cuts down on cleanup without skimping on flavor. The result? An easy sausage pasta dinner that’s a total crowd pleaser.
If you love bold flavors with a playful twist and want to make sausage and courgette pasta your new favorite weeknight winner, this recipe is for you. Let’s dive in and make something delicious that feels like an adventure in your own kitchen!
Gather These Ingredients:
This sausage and courgette pasta comes together with pantry staples and a few flavor heroes that make all the difference in taste and texture. Here’s what you’ll need:
- 400g Italian sausage (about 3-4 links, casings removed): I always reach for good-quality Italian sausage because the spices give this sausage and courgette pasta its signature punch. If you want to swap, spicy chorizo or sweet sausage work well too.
- 3 medium courgettes (zucchini): Spiralized or sliced into ribbons for that fresh zucchini pasta recipe vibe. Courgette pasta sauce works perfectly here—light, fresh, and slightly sweet.
- 300g pasta (penne or rigatoni recommended): Regular or gluten-free options work great. You can find reliable versions at your grocery’s pasta aisle.
- 2 cloves garlic (minced): Garlic brings warmth to this easy sausage pasta, unlocking that cozy, home-cooked feel.
- 1 can (400g) diced tomatoes: This helps build a simple but tasty courgette pasta sauce. Want a thicker sauce? Go for crushed tomatoes instead.
- 1 small onion (finely chopped): Adds a subtle sweetness that balances the spicy sausage.
- 1 tablespoon olive oil: Use good olive oil to add a fruity note to the dish.
- 1 teaspoon dried oregano: A flavor hero that ties Italian sausage pasta together.
- Salt and black pepper to taste
- Red pepper flakes (optional): If you’re like me and love a little heat.
Want to switch things up in your sausage and courgette pasta? Try using kale or spinach along with the courgette for a green twist. Or add a splash of cream at the end for a richer sauce. For a shortcut, buy pre-spiralized courgette from the fridge aisle—it’s a time saver but do watch for excess moisture when cooking.
Look for Italian sausage in the fresh meat section or check the international aisle for authentic versions. For the courgette, pick firm, vibrant green ones without soft spots. Freshness makes all the difference in texture and taste for your sausage and courgette pasta.
Let’s Make This Happen!
Ready for a flavorful adventure? This sausage and courgette pasta takes about 30 minutes from start to finish—a perfect weeknight project with big payoff.
- Brown your sausage: Heat olive oil in a large skillet or deep pan over medium heat. Toss in the Italian sausage, breaking it up with a spoon. Cook until nicely browned and cooked through. This step is where the magic happens in your sausage and courgette pasta—don’t skip it! The caramelized edges give that deep, savory flavor that makes this dish a recipe keeper.
- Add onion and garlic: Stir in the chopped onion and minced garlic. Let them soften and become fragrant—about 2-3 minutes. You’ll start to smell those cozy kitchen vibes that scream “delicious dinner ahead.”
- Pour in diced tomatoes and oregano: Stir everything together and let the sauce simmer gently. This is your courgette pasta sauce coming to life. Add a pinch of salt, pepper, and red pepper flakes if you want a kick.
- Cook pasta separately: While your sausage and courgette pasta sauce simmers, cook the pasta in salted boiling water according to package instructions until al dente. Meanwhile, prep your courgette.
- Prepare courgette noodles: Spiralize or slice your courgettes. I recommend lightly sautéing them for just a few minutes—too long and they get mushy, but the right timing keeps that fresh zucchini pasta texture.
- Combine everything: Drain the pasta and toss it straight into the sauce, then fold in the courgette noodles. Stir carefully to keep the courgette a bit firm.
- Taste and tweak: You’ll know your sausage and courgette pasta is ready when the flavors are balanced, and the noodles are tender but not soggy. If it seems dry, splash in some reserved pasta water.
Fun recipe tip: cooking the sausage first gets all those spices working, and finishing with courgette noodles keeps the dish refreshing. If your sausage and courgette pasta seems a bit watery, just cook it a minute longer to thicken the sauce.
This one pot pasta sausage approach keeps your kitchen cleaner and dinner simpler. If you’re a fan of one pot wonders, check out this One Pot Pasta Recipe (with Zucchini and Sausage) from Spoon Fork Bacon for a similar crowd-pleaser.
Serving Ideas & Pairings!
This sausage and courgette pasta pairs beautifully with a simple green salad dressed with lemon vinaigrette or a rustic garlic bread to soak up every last drop of the courgette pasta sauce. I love serving it on lazy weekends or when I’m feeding hungry friends craving something flavorful but light.
For a fun twist, sprinkle freshly shaved Parmesan on top or add toasted pine nuts for crunch. On cooler nights, a side of roasted cherry tomatoes brings a burst of sweetness that complements the sausage’s spice perfectly.
Leftovers? Don’t be shy—this sausage and courgette pasta reheats like a dream. Toss in a splash of olive oil or extra cheese as you reheat to keep it lively. Or sneak it into a baked pasta dish with extra sauce and a cheese crust for a new take.
Seasonally, swap in summer squash or add fresh basil to brighten the flavor. This meal gets rave reviews from friends, especially when paired with a chilled glass of white wine or sparkling water with lemon.
If you love flavor-packed recipes, check out my take on Cajun Chicken Pasta for another bold pasta twist. Or dip into these Cream Cheese Sausage Balls for a sausage snack that’s a perfect party starter.
Common Questions About This Recipe
Cooking sausage and courgette pasta can bring up some curious questions, and I’ve fielded a bunch during recipe testing.
Can I prep this sausage and courgette pasta in advance?
Absolutely! You can brown the sausage and prep your courgettes ahead of time. Store them separately and combine just before cooking for the freshest flavor. The sauce tastes even better the next day after the flavors have mingled overnight.
What can I use instead of Italian sausage in this sausage and courgette pasta?
Ground turkey, chicken sausage, or even plant-based sausage alternatives work well. Keep in mind the flavor will change, but it’s fun to experiment. For a vegetarian take, crank up the herbs and add mushrooms for umami.
How do I scale this sausage and courgette pasta recipe up or down?
Easy! Just adjust the ingredient quantities while keeping the pasta-to-sauce ratio balanced. Cooking times may shift slightly if you double the recipe—especially browning the sausage—but the process stays the same.
Can I make this as a one pot pasta sausage dish?
Yes! Cooking everything together simplifies things. Check out this One Pot Pasta Recipe (with Zucchini and Sausage) from Spoon Fork Bacon for a similar method that’s a total time-saver.
What’s the best way to keep courgette noodles from getting soggy?
Quick sauté or toss them raw after the pasta is cooked. Courgette releases water fast, so less cooking keeps that fresh texture. You can also salt the courgette noodles and let them sit to dry before cooking.
Can I add cream to the courgette pasta sauce for richness?
Definitely! I’ve made a creamy courgette pasta with crispy sausage before—it’s indulgent and delicious. You can find a similar vibe in this Creamy Courgette Pasta with Crispy Sausage recipe.
What pasta shape works best for sausage and courgette pasta?
I’m all about penne or rigatoni because they hold the sauce well and pair perfectly with the courgette ribbons. Rigatoni with sausage, tomatoes, and zucchini is a classic combo you can peek at on Baker by Nature.
My Final Take
This sausage and courgette pasta recipe earned a top spot on MilaBites because it’s flavorful, fun, and perfectly adaptable to whatever’s in your kitchen. It’s simple enough for a weeknight but impressive for friends who admire easy wins.
My Top Sausage and Courgette Pasta Tips:
– Brown sausage well for that deep flavor foundation.
– Keep courgette noodles just tender to avoid sogginess.
– Don’t be shy with seasoning—Italian sausage pasta needs its bold punches!
I’ve played with a few variations—adding creamy sauce, switching to chicken sausage, or turning this into a spicy one pot pasta sausage meal (check the Spoon Fork Bacon link for inspo). The classic tomato-courgette combo still wins the loudest applause.
What makes this recipe special to me? It’s all about the balance of flavors and textures—comforting sausage meets fresh courgette pasta sauce in a dish that’s as rewarding as it is easy. It’s a little flavor adventure that never disappoints.
If you decide to make this sausage and courgette pasta, I hope it becomes one of your favorite go-to recipes. Cooking up bold and playful meals should always bring a smile. Let me know how yours turns out!
Sausage and Courgette Pasta
A flavorful and hearty Italian-inspired dish combining savory sausage with tender courgettes and pasta, perfect for a quick and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 250g pasta (penne or fusilli)
- 300g Italian sausage, casings removed
- 2 medium courgettes, sliced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it apart as it cooks.
- Add the onion and garlic to the skillet and sauté until the onion is translucent.
- Stir in the sliced courgettes and cook for 5–7 minutes until tender.
- Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss everything together until well combined and heated through.
- Remove from heat, sprinkle with grated Parmesan cheese and fresh basil leaves if using.
- Serve immediately and enjoy.
Notes
For extra flavor, add a pinch of chili flakes when cooking the sausage or finish with a drizzle of high-quality extra virgin olive oil before serving.