🍝 Summer Sausage & Zucchini Pasta

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A quick, flavorful summer pasta to feed your friends on a Tuesday.

Growing up, I used to think pasta night meant red sauce or bust. However, this recipe proves that the best bowls can come together without tomatoes or rules. It’s spicy, lemony, and packed with summer zucchini—aka the vegetable that won't stop showing up at every farmer’s market table this time of year.

This is the dish I made for my August dinner party—served to friends I’ve known since middle school who just reappeared in my life like a little gift from the Bay Area universe. We caught up over spritzes while this simmered on the stove, and honestly, I’ll be making it again before the week is over.

🛒 Ingredients (Serves 4–5)

  • 1 lb spicy Italian sausage (chicken or pork), casings removed

  • 2–3 medium zucchini, sliced on a mandolin

  • 3 cloves garlic, thinly sliced

  • ½ tsp red pepper flakes or 1 tsp Calabrian chili paste

  • ½ lb pasta (rigatoni, bucatini, or fusilli work great)

  • 1 lemon (zest + juice)

  • ¼ cup grated Parmesan, plus more for serving

  • 2 tbsp olive oil

  • A handful of fresh basil or parsley, chopped

  • Salt & pepper to taste

  • Optional: toasted pine nuts or chili oil for topping

🔪 Instructions

  1. Boil pasta: Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes shy of al dente. Reserve ½ cup pasta water before draining.

  2. Cook sausage: In a large skillet, heat 1 tbsp olive oil over medium. Add sausage and break into crumbles with a spatula. Cook until browned and crispy, about 6–8 minutes. Transfer to a plate.

  3. Sauté veggies: In the same pan, add remaining oil, sliced garlic, and zucchini. Sauté until zucchini is golden and just tender, about 5–7 minutes. Season with salt, pepper, and chili flakes or paste.

  4. Combine: Return sausage to the pan. Add drained pasta and a splash of pasta water. Toss everything together and let it cook for another minute or two until glossy and coated.

  5. Finish: Turn off heat. Stir in lemon zest, juice, Parmesan, and chopped basil. Taste and adjust seasoning.

  6. Serve: Plate with extra cheese, a drizzle of chili oil, or a sprinkle of pine nuts if you’re feeling fancy. Best enjoyed with a crisp drink and good company.

🍽️ Tips & Swaps

  • Vegetarian? Use mushrooms or chickpeas instead of sausage.

  • Need to stretch it? Add a can of white beans or double the pasta.

  • Gluten-free? Use your favorite GF pasta brand—just watch the cook time.

💬 Have leftovers?

They reheat beautifully the next day. I may or may not have eaten mine cold, straight from the fridge. No regrets.