Creamy Sun Dried Tomato Basil Pasta With Chicken Sausages And Zucchini

Looking for a weeknight dinner that’s both comforting and bursting with flavor? This Creamy Sun-Dried Tomato Basil Pasta with Chicken Sausage and Zucchini is exactly what you need! We’ve combined the sweetness of sun-dried tomatoes, the freshness of basil, savory chicken sausage, and tender zucchini in a rich, creamy sauce. It’s a dish that feels a little bit fancy, but comes together surprisingly quickly. Get ready to experience a pasta night elevated!

What You’ll Need: The Ingredient Lineup

• 300g (10.5oz) Dried Pasta (Penne or Fusilli): We recommend penne or fusilli for their ability to hold the creamy sauce beautifully. The ridges and tubes capture all the delicious flavors. Choose a high-quality pasta made with durum wheat for the best texture.
• 250g (9oz) Chicken Sausages, Sliced: Chicken sausages add a wonderful savory depth to this dish. Look for sausages with a good spice blend – Italian or sweet Italian work particularly well. Slicing them ensures they cook evenly and distribute throughout the pasta.
• 2 Medium Zucchinis (about 250g / 9oz), Cut into Half-Moon Pieces: Zucchini provides a lovely freshness and subtle sweetness that balances the richness of the sauce. Cutting them into half-moon shapes ensures they cook quickly and have a pleasant texture.
• 1 Cup (150g) Sun-Dried Tomatoes Packed in Oil, Drained: Sun-dried tomatoes are the star of the show! Their intense, concentrated tomato flavor is key to this recipe. Make sure to drain them well from the oil to prevent the sauce from becoming too greasy.
• 1 Cup (240ml) Heavy Cream (or Halal-Certified Plant-Based Cream): Heavy cream creates the luxurious, velvety texture of the sauce. For a dairy-free option, use a high-quality halal-certified plant-based cream alternative – cashew cream or oat cream work well.
• ½ Cup (120ml) Vegetable Broth (or Halal-Certified Chicken Broth): Broth adds depth of flavor and helps to thin the sauce to the perfect consistency. Vegetable broth keeps it vegetarian, while chicken broth adds another layer of savory goodness.
• 2 Cloves Garlic, Minced: Garlic is essential for building a flavorful base. Freshly minced garlic provides the best aroma and taste.
• 1 Tbsp (15ml) Olive Oil: Olive oil is used for sautéing the sausages and zucchini, adding a subtle fruity flavor. Extra virgin olive oil is a great choice.
• 1 tsp (5g) Smoked Paprika: Smoked paprika adds a beautiful smoky depth and a hint of color to the dish. It complements the sun-dried tomatoes perfectly.
• ½ tsp (2.5g) Red Pepper Flakes (Optional): For a touch of heat, add a pinch of red pepper flakes. Adjust the amount to your preference.
• ¼ Cup (30g) Grated Parmesan Cheese (Halal-Certified): Parmesan cheese adds a salty, umami-rich flavor and helps to thicken the sauce. Ensure it’s halal-certified if needed.
• Salt and Freshly Ground Black Pepper, to Taste: Seasoning is crucial! Adjust the salt and pepper to your liking.
• 2 Tbsp (30g) Toasted Pine Nuts: Toasted pine nuts provide a delightful crunch and nutty flavor. Toasting them enhances their flavor significantly.
• Fresh Basil Leaves, Torn, for Garnish: Fresh basil adds a bright, herbaceous aroma and flavor. Torn basil releases more of its oils than chopped basil.
• Zest of 1 Lemon (Optional, for Brightness): A little lemon zest brightens up the sauce and adds a refreshing zing.

Ingredient Substitutions

Don’t have everything on hand? Here are a few easy substitutions:

• Chicken Sausage: Italian sausage (sweet or hot) or even cooked chicken breast can be used.
• Zucchini: Yellow squash or bell peppers make good substitutes.
• Heavy Cream: As mentioned above, halal-certified plant-based cream alternatives work well.
• Parmesan Cheese: Pecorino Romano cheese is a good alternative.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Let’s Make Creamy Sun-Dried Tomato Basil Pasta: A Step-by-Step Guide

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Adding enough salt is crucial – it seasons the pasta from the inside out! Add the pasta (penne or fusilli work best) and cook according to package directions, usually 9-11 minutes, until al dente. ‘Al dente’ means ‘to the tooth’ in Italian, indicating the pasta should be firm to the bite. Before draining, reserve 1 cup of the pasta water. This starchy water is liquid gold – it helps bind the sauce and pasta together, creating a creamy emulsion. Drain the pasta thoroughly.
2. Sauté the Chicken Sausage: While the pasta is cooking, heat the olive oil in a large, deep skillet over medium-high heat. Add the sliced chicken sausages. Ensure the skillet is hot before adding the sausage to get a good sear. Sauté for 3-4 minutes, turning occasionally, until browned on all sides. Don’t overcrowd the pan; work in batches if necessary. Transfer the browned sausages to a plate and set aside.
3. Cook the Zucchini and Aromatics: In the same skillet (no need to clean it – those sausage bits add flavor!), add the zucchini pieces. Sauté, stirring occasionally, for about 4 minutes, until they begin to soften and develop a light golden color. The zucchini should still have a bit of bite to it. Add the minced garlic, smoked paprika, and red pepper flakes (if using) during the last minute of cooking. Stir constantly to prevent the garlic from burning. Cooking the garlic briefly releases its aroma without making it bitter.
4. Blend the Sun-Dried Tomato Cream Sauce: This is where the magic happens! In a blender, combine the drained sun-dried tomatoes, heavy cream (or plant-based alternative), vegetable broth (or chicken broth), and lemon zest (if using). Blend until completely smooth and creamy. Taste and adjust seasoning if needed. The sun-dried tomatoes will impart a rich, umami flavor to the sauce.
5. Combine Sauce, Zucchini, and Simmer: Pour the blended sauce into the skillet with the sautéed zucchini. Stir well to combine. Bring the sauce to a gentle simmer over medium heat. Cook for 3-4 minutes, allowing the flavors to meld together. If the sauce becomes too thick, gradually stir in the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
6. Finish and Serve: Return the browned chicken sausages to the skillet. Add the cooked pasta and toss everything together thoroughly to ensure the pasta is evenly coated with the sauce. Stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Cook for another 1-2 minutes, just to warm the pasta through. Serve immediately, garnished with toasted pine nuts and torn fresh basil leaves. A sprinkle of extra smoked paprika adds a beautiful visual touch.

Why Sun-Dried Tomatoes Elevate This Pasta

Sun-dried tomatoes aren’t just about intense tomato flavor; they’re a flavor concentrate! The drying process intensifies their sweetness and umami, creating a depth of flavor that fresh tomatoes simply can’t match. Paired with the creamy sauce and savory chicken sausage, they create a truly unforgettable pasta dish. Using oil-packed sun-dried tomatoes also infuses the sauce with a subtle richness.

Choosing the Right Pasta Shape

While penne and fusilli are excellent choices for this recipe due to their ridges and curves that capture the creamy sauce, feel free to experiment! Rotini, farfalle (bow-tie pasta), or even cavatappi would work well. The key is to choose a shape that has plenty of surface area to hold the sauce.

Tips for Perfectly Toasted Pine Nuts

Toasting pine nuts enhances their flavor and adds a delightful crunch. The easiest way to toast them is in a dry skillet over medium heat. Watch them carefully, as they burn quickly! Stir frequently for 3-5 minutes, until they are golden brown and fragrant. Alternatively, you can toast them in a 350°F (175°C) oven for 5-7 minutes, checking frequently.

Spice Level Adjustment

The red pepper flakes add a subtle kick to the dish. If you prefer a milder flavor, omit them altogether. For those who like more heat, increase the amount of red pepper flakes to ½ or even ¾ teaspoon. You can also add a pinch of cayenne pepper for an extra layer of spice.

Frequently Asked Questions (FAQ)

Can I make this pasta ahead of time?

While best served immediately, you can prepare the sauce and sauté the sausage and zucchini ahead of time. Store them separately in the refrigerator and combine everything when you’re ready to cook the pasta.

Can I use a different type of sausage?

Absolutely! Italian sausage (sweet or hot) would be a delicious substitute for chicken sausage. You could also use chorizo for a spicier flavor.

Is this recipe gluten-free?

No, not as written. However, you can easily make it gluten-free by using gluten-free pasta.

Enjoy this incredibly flavorful and satisfying Creamy Sun-Dried Tomato Basil Pasta! Don’t forget to save this recipe to Pinterest for later inspiration!

chicken sausages with zucchini and pasta recipe

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• Author: Sierra Lopez
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This Creamy Sun-Dried Tomato Basil Pasta with Chicken Sausage and Zucchini is a comforting and flavorful weeknight dinner. It combines sweet sun-dried tomatoes, fresh basil, savory sausage, and tender zucchini in a rich, creamy sauce.

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Ingredients

Scale 1x2x3x

• 300g pasta (penne or fusilli)
• 250g chicken sausage, sliced
• 250g zucchini, half-moon pieces
• 150g sun-dried tomatoes, drained
• 240ml heavy cream (or plant-based cream)
• 120ml vegetable broth
• 2 cloves garlic, minced
• 15ml olive oil
• 5g smoked paprika
• 2.5g red pepper flakes (optional)
• 30g Parmesan cheese
• Salt and pepper to taste
• 30g toasted pine nuts
• Fresh basil leaves, torn
• Lemon zest (optional)

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Cook Pasta: Boil pasta until al dente, reserving 1 cup pasta water.
2. Sauté Sausage: Brown sliced sausage in olive oil.
3. Cook Zucchini: Sauté zucchini with garlic, paprika, and red pepper flakes.
4. Blend Sauce: Blend sun-dried tomatoes, cream, and broth until smooth.
5. Combine & Simmer: Simmer sauce with zucchini, adding pasta water as needed.
6. Finish & Serve: Toss with pasta, sausage, and Parmesan. Garnish with pine nuts and basil.

Notes

For a dairy-free option, use plant-based cream. Toasting pine nuts enhances their flavor. Adjust red pepper flakes to your spice preference.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 550 kcal
• Sugar: 15 g
• Sodium: 700 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 80 mg