I still remember the exact night this Sausage and Courgette Pasta became my go-to dish. It was one of those busy weeknights when time was tight, and the fridge wasn’t bursting with options. I had some Italian sausage and fresh courgettes, thinking, “Let’s make something simple but satisfying.” The result? A dish that filled the kitchen with warm, inviting aromas and earned genuine smiles around the dinner table. That’s exactly why this Sausage and Courgette Pasta fits perfectly into real home cooking—it’s straightforward, relies on everyday ingredients, and delivers consistent, tasty results every single time.
This recipe works for busy nights when you need a quick pasta dinner without sacrificing flavor. The combination of savory sausage and tender courgettes in a creamy sauce simply hits the spot. I love that it doesn’t require any fancy ingredients or techniques, which means you can whip it up with confidence even after a long day. Many times, it’s saved me from ordering takeout or scrambling for last-minute options.
If you’re a fan of Italian sausage pasta or looking for a courgette pasta recipe that feels both fresh and hearty, you’re in the right place. I’m excited to share this dependable recipe with you, complete with tips that make each batch better than the last. Let’s get cooking, fellow home cooks—you’re going to love having this Sausage and Courgette Pasta on your regular menu.
What You’ll Need:
For this Sausage and Courgette Pasta, I keep the ingredients simple and familiar. Here’s the list of what you’ll want to gather:
- 350g dried pasta (penne or rigatoni) – you can easily find this in the pasta aisle
- 3 Italian sausages (about 400g), casings removed – I usually pick ones with fennel seeds for that classic flavor, but spicy or sweet will work too
- 2 medium courgettes (about 300g), sliced into half-moons – fresh and firm courgettes are best for this sausage zucchini pasta
- 1 small onion, finely chopped – adds depth to your sauce
- 3 cloves garlic, minced – a must-have in creamy sausage pasta dishes
- 200ml double cream – no worries if you don’t have this; I’ve used crème fraîche or even a mix of milk and cream cheese for a lighter twist
- 100g grated Parmesan cheese – you’ll find this near the deli or cheese section
- 2 tbsp olive oil – budget-friendly and adds a nice fruity touch
- Salt and black pepper to taste
If you don’t have Italian sausage on hand, a simple swap is good-quality ground pork or turkey sausage—just season with some fennel and chili flakes if you want to replicate the flavor.
Shopping tip: Choose firm courgettes with smooth skin. They keep their texture well and won’t get soggy in your creamy sausage pasta.
This Sausage and Courgette Pasta keeps costs reasonable because it uses pantry staples and seasonal veggies. Keep extra sausage browned and saved in the fridge for lunch or add it to another quick pasta dinner like chicken piccata pasta, which is another favorite around here.
For prep shortcuts, I often slice courgettes and chop onions ahead of time. Leftover cooked pasta and sausage mix well for next-day lunches, so store them in airtight containers in the fridge.
Let’s Make It Together:
Ready to bring this Sausage and Courgette Pasta to your table? Let’s jump in.
- Cook your pasta in salted boiling water according to the package instructions, usually 10-12 minutes for al dente. While the pasta cooks, you can prep the rest, so this is a great multitasking step.
- Heat olive oil in a large skillet over medium heat. Add the sausage meat, breaking it up with your spoon. Cook for about 6-8 minutes until nicely browned. This is where early browning seals in flavor—don’t rush it!
- Add chopped onion to the sausage and cook for 3-4 minutes until softened. The smell here is where you know your sausage and courgette pasta is coming together.
- Stir in the garlic and cook for another minute. Keep an eye on the garlic so it doesn’t burn; you want it fragrant.
- Add the sliced courgettes and cook for about 5 minutes until they start to soften but still hold a bit of bite. Your kitchen should smell amazing by now.
- Lower the heat and pour in the double cream, stirring to combine. Let the sauce simmer gently for 3-4 minutes; this step gives you that creamy sausage pasta love.
- Drain your pasta, reserving a mug of cooking water. Add the pasta to the skillet and toss everything together, adding reserved water bit by bit if you want to loosen the sauce.
- Stir in grated Parmesan and season with salt and pepper to taste.
- Serve immediately or keep warm while you set the table. The creamy sausage pasta will thicken a bit as it waits, but don’t let it sit too long.
Tip: Don’t worry if your Sausage and Courgette Pasta looks a little loose at first—it will come together with the cheese and resting.
While the dish finishes, I usually set the table or whip up a simple salad to round out the quick pasta dinner. This recipe takes about 30 minutes from start to finish.
How to Serve & Enjoy:
This Sausage and Courgette Pasta goes wonderfully with a few simple sides.
- A crisp green salad with lemon vinaigrette adds a refreshing contrast to the richness.
- I also love serving it with garlic bread—homemade or store-bought—to soak up that creamy sauce.
- Roasted cherry tomatoes sprinkled with fresh basil make a colorful, seasonal side too.
My family enjoys this pasta for cozy weeknight dinners or when guests drop in unexpectedly. It’s great for feeding a crowd because it’s easily doubled or adjusted.
Presentation doesn’t have to be fancy—just a sprinkle of extra Parmesan and a few basil leaves on top brighten the plate up nicely.
Leftovers? No problem! Reheat gently on the stove or microwave, adding a splash of water to keep the sauce smooth. You can also turn it into a quick pasta bake with some extra cheese on top.
I’ve tried seasonal variations, swapping courgettes for summer squash or adding a handful of spinach at the last minute. Each version has its own charm.
Your friends will notice how comforting and satisfying this Sausage and Courgette Pasta is, making it a crowd-pleaser every time.
Your Questions Answered:
- Can I make this ahead of time? Yes, you can prepare the sausage and courgette mixture a day ahead and reheat with cooked pasta. Just add a little cream or pasta water when reheating to keep it creamy.
- What’s a good substitute for double cream? I’ve used crème fraîche or even Greek yogurt stirred in at the end for a lighter creamy sausage pasta version.
- Can I use other types of sausage? Absolutely. Chorizo adds a nice smoky twist, or turkey sausage works if you want a leaner option.
- How do I adjust this for more or fewer people? The recipe doubles easily—just keep proportions the same. For fewer servings, halve the ingredients.
- Can I freeze this Sausage and Courgette Pasta? I don’t recommend freezing creamy pasta dishes as the texture can change, but you can freeze the sausage and courgette mix separately before adding pasta and cream.
- Is this recipe good for gluten-free diets? Swap the pasta for your favorite gluten-free variety. The rest stays the same.
- How can I make it less creamy? Use half the cream and replace with some chicken stock or a little white wine.
I’ve also seen readers add mushrooms or sun-dried tomatoes for extra flavor. The versatility of this dish means you can keep it fresh with small tweaks.
Final Thoughts:
This Sausage and Courgette Pasta holds a special place in my recipe collection because it’s dependable, delicious, and full of familiar flavors. It’s the kind of dish that welcomes you after a busy day, giving you no-fuss cooking with great results.
- Take your time browning the sausage—flavor starts here.
- Save some pasta water to adjust the sauce’s consistency.
- Don’t skip the Parmesan; it ties the whole dish together beautifully.
I’ve tested versions swapping courgettes for summer squash, using spicy sausage for a kick, and even adding a handful of fresh herbs like basil or parsley. The creamy sausage pasta version with double cream is most requested around my table.
If you want another crowd-pleaser, this chicken piccata pasta shares that same quick pasta dinner feeling and dependable flavor.
I hope you’ll make this Sausage and Courgette Pasta your own family favorite and enjoy the simple comfort it brings to your everyday cooking. It’s a recipe you can count on—and that’s a rare find in the busy world of real home kitchens.
Looking for some visual inspiration? Check out this creamy sausage and courgette pasta video to see the cooking steps in action.
For more recipe ideas with a twist, Sophie Wyburd’s creamy sausage and courgette rigatoni is a wonderful variation.
If you love sausage zucchini pasta, I also recommend this creamy courgette pasta with crispy sausage that offers a fun texture contrast.
Cooking friends, this Sausage and Courgette Pasta recipe invites you to enjoy a cozy, satisfying meal without complicated steps. Dig in with confidence—you’ll soon see why it’s become a trusted favorite in so many homes.
Sausage and Courgette Pasta
A hearty and flavorful pasta dish combining savory sausage and fresh courgettes, perfect for a quick and satisfying Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 300g pasta (penne or rigatoni)
- 2 sausages (Italian or your choice), sliced
- 2 medium courgettes, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Add diced courgettes, season with salt, pepper, and optional red pepper flakes, and cook for 5-6 minutes until tender.
- Toss the cooked pasta into the skillet with the sausage and courgettes. Mix well to combine and heat through.
- Remove from heat and stir in grated Parmesan cheese and fresh basil.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
For extra flavor, try adding a splash of white wine or lemon juice when sautéing the courgettes.