Description
Creamy, comforting sausage and zucchini pasta made in one pot with tender penne, Italian sausage, and a cheese-laced sauce—perfect for weeknight dinners.
Ingredients
1 lb Italian sausage (casings removed)
2 medium zucchinis, sliced into half-moons
12 oz penne or pasta of choice
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Fresh basil or parsley (optional, for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it into crumbles.
2. Add onion and garlic. Sauté for 2-3 minutes until softened.
3. Stir in zucchini slices and cook for 3-4 minutes until slightly tender.
4. Add pasta, chicken broth, and heavy cream. Stir and bring to a boil.
5. Reduce heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until pasta is tender.
6. Stir in Parmesan and mozzarella cheese until melted and creamy.
7. Season with salt, pepper, and red pepper flakes if desired. Garnish with fresh basil or parsley.
Notes
Use spicy Italian sausage for added heat.
For a lighter version, swap cream for whole milk.
Store leftovers in an airtight container up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 5g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg