This Creamy Italian Sausage and Zucchini Pasta is the perfect summer dish to use up all of your excess zucchini harvest! It’s the perfect combination of richness, spice, freshness, and the optional lemon juice on top at the end perfectly brightens up the whole dish. There’s a reason this pasta is so popular on my social channels!
Creamy Italian Sausage & Zucchini Pasta
The perfect summer pasta!
Servings: 4 people
Ingredients
- 4-5 Roma Tomatoes
- 1/2 lb Hot Italian Sausage
- 1/2 Zucchini thinly sliced
- 1/2 Shallot diced
- 3 Cloves of Garlic diced
- 1/2 cup Whole Milk (or heavy cream)
- 1/3 cup Grated Parmesan
- 1 tsp Salt
- 1 tsp Pepper
- 2 cups Dry Mezzi Rigatoni (or regular rigatoni if you can’t find mezzi)
- 1 Lemon Wedge (optional)
Instructions
- Season tomatoes on a sheet pan with olive oil, salt & pepper. Bake at 425 degrees F for 20-30 minutes. Take out of the oven and discard the tomato skins.
- In a pan over medium heat, add in a drizzle of a neutral, high smoke point oil (like avocado oil or canola oil), and then add sausage to the pan and brown.
- Remove browned meat and set aside, leave the grease in the pan. Add zucchini slices and a pinch of salt into the pan and sauté for about 5 minutes. Remove zucchini from pan and set aside.
- If needed, drizzle in a bit more of and add shallot into the pan. Sauté for 3-5 minutes. Add in garlic and sauté for another 30 seconds.
- Add in the roasted tomatoes to the pan and the liquid from the roasting pan. Stir to combine.
- Add in the cooked sausage and milk and reduce the milk by half.
- Boil pasta per the instructions on the box.
- Turn the heat off of the sauce. Add the cooked noodles directly to the sauce and stir to combine. Add in the parmesan a little at a time and stir until creamy. Add in pasta water if it’s too dry.
- Squeeze a little lemon juice over the top to finish off and serve with even more parmesan!
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