One-Pot Sausage and Zucchini Pasta
One-Pot Sausage and Zucchini Pasta
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed if links
- 2 zucchini, medium, 1 grated, 1 sliced into 1/4-inch rounds
- 2 shallots, medium, chopped
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 10 ounces short pasta, such as penne or rotini
- 3 cups chicken broth, or water
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the zucchini: Grate one medium zucchini and set aside. Slice the other medium zucchini into 1/4-inch rounds and set aside.
⏱️ 5 min
- 2
Brown the sausage: Add olive oil to a large pot or Dutch oven over medium-high heat. Add the Italian sausage (removed from casings if links) and break it up with a spoon. Cook, stirring occasionally, until the sausage is deeply golden brown, about 5-7 minutes. Remove the cooked sausage from the pot with a slotted spoon, leaving any rendered fat behind. Set the sausage aside.
⏱️ 7 min
- 3
Sauté aromatics and sliced zucchini: Add the sliced zucchini to the pot with the remaining sausage fat. Sauté until the sliced zucchini is softened and begins to caramelize, about 4-5 minutes. Add the chopped shallots to the pot and cook until softened, about 2-3 minutes. Then, add the minced garlic and cook briefly until fragrant, about 30 seconds.
⏱️ 8 min
- 4
Incorporate grated zucchini and Dijon: Stir in the grated zucchini and cook until it starts to melt into the mixture, contributing to a velvety texture for the sauce, about 2-3 minutes. Add the Dijon mustard and stir to combine.
⏱️ 3 min
- 5
Combine with sausage and pasta: Return the browned Italian sausage to the pot. Add the short pasta.
⏱️ 2 min
- 6
Add liquid and cook: Pour in the chicken broth or water, ensuring it just covers the pasta. Season generously with salt and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
⏱️ 3 min
- 7
Finish cooking: Cook the pasta, stirring occasionally to prevent sticking, until it is al dente and most of the liquid has been absorbed, creating a rich sauce that clings to the pasta, about 10-12 minutes.
⏱️ 12 min
- 8
Stir in Parmesan: Remove the pot from the heat and stir in 1/2 cup of grated Parmesan cheese until melted and well combined.
⏱️ 2 min
- 9
Serve: Serve immediately, garnished with additional grated Parmesan cheese and fresh herbs if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Sausage and Zucchini Pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed if links
- 2 zucchini, medium, 1 grated, 1 sliced into 1/4-inch rounds
- 2 shallots, medium, chopped
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 10 ounces short pasta, such as penne or rotini
- 3 cups chicken broth, or water
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the zucchini: Grate one medium zucchini and set aside. Slice the other medium zucchini into 1/4-inch rounds and set aside.
⏱️ 5 min - 2
Brown the sausage: Add olive oil to a large pot or Dutch oven over medium-high heat. Add the Italian sausage (removed from casings if links) and break it up with a spoon. Cook, stirring occasionally, until the sausage is deeply golden brown, about 5-7 minutes. Remove the cooked sausage from the pot with a slotted spoon, leaving any rendered fat behind. Set the sausage aside.
⏱️ 7 min - 3
Sauté aromatics and sliced zucchini: Add the sliced zucchini to the pot with the remaining sausage fat. Sauté until the sliced zucchini is softened and begins to caramelize, about 4-5 minutes. Add the chopped shallots to the pot and cook until softened, about 2-3 minutes. Then, add the minced garlic and cook briefly until fragrant, about 30 seconds.
⏱️ 8 min - 4
Incorporate grated zucchini and Dijon: Stir in the grated zucchini and cook until it starts to melt into the mixture, contributing to a velvety texture for the sauce, about 2-3 minutes. Add the Dijon mustard and stir to combine.
⏱️ 3 min - 5
Combine with sausage and pasta: Return the browned Italian sausage to the pot. Add the short pasta.
⏱️ 2 min - 6
Add liquid and cook: Pour in the chicken broth or water, ensuring it just covers the pasta. Season generously with salt and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
⏱️ 3 min - 7
Finish cooking: Cook the pasta, stirring occasionally to prevent sticking, until it is al dente and most of the liquid has been absorbed, creating a rich sauce that clings to the pasta, about 10-12 minutes.
⏱️ 12 min - 8
Stir in Parmesan: Remove the pot from the heat and stir in 1/2 cup of grated Parmesan cheese until melted and well combined.
⏱️ 2 min - 9
Serve: Serve immediately, garnished with additional grated Parmesan cheese and fresh herbs if desired.
⏱️ 1 min