Pasta with Sausage, Zucchini and Tomato Recipe

5 from 2 votes

Pasta with Sausage, Zucchini and Tomato Recipe

This Pasta with Italian sausage is absolutely flavorful and packed with juicy and tender veggies. Late summer veggies are the perfect addition to this sauce.

Prep Time9

Cook Time35

Total Time44

Course: Dinner

Cuisine: American

Keyword: 30 minute meal

Servings: servings

Calories: 882kcal

Author: Tara Noland

Equipment

Ingredients

10 oz farfalle pasta
3 tbsp olive oil
1 yellow onion diced
2 cloves garlic minced
1/2 cup dry white wine
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp tomato paste
1 lb Italian sausage sweet or spicy
1 1/2 cup zucchini diced or sliced
1 cup cherry tomatoes halved
2 ears of corn cooked kernels, cut from the cob
2/3 cup marinara sauce homemade or store-bought
6 tbsp grated Pecorino Romano

Instructions

Bring a large pot of salted water to a boil. Heat 2 teaspoons of olive oil in a large skillet over medium heat, then add the chopped onion and cook until softened. Stir in the garlic and cook for about a minute, until golden and fragrant.
Add the white wine, salt, pepper, and tomato paste, and let it cook until the liquid evaporates.
Stir in the Italian sausage and cook until fully browned. Add the zucchini, followed by the tomatoes, and cook for about 3 minutes until the tomatoes soften. Mix in the corn, then pour in the marinara sauce. Season with more salt and pepper if needed, and cook for another minute until heated through.
Meanwhile, cook the pasta according to package directions, making sure to reserve some of the cooking water before draining. Toss the pasta with the marinara, sausage, and vegetables.
Add the grated cheese and cook for another minute, adding splashes of pasta water as needed to loosen the sauce. Serve immediately with fresh basil and extra cheese on top, if desired.

Notes

See the post for more information, photos and tips.

Nutrition