30-Minute Sausage & Vegetable Pasta – A Fast, Flavor-Packed Weeknight Favorite
Some nights call for a recipe that’s quick, hearty, and packed with flavor—without turning your kitchen upside down. That’s exactly where this 30-Minute Sausage & Vegetable Pasta shines. It’s colorful, comforting, and comes together fast enough for even the busiest evenings, yet still feels like a proper homemade meal you can be proud of.
This dish is built around simple ingredients that work beautifully together. Savory Italian sausage brings richness and bold flavor, while a mix of fresh vegetables adds color, texture, and balance. Bell peppers, zucchini, onions, and juicy cherry tomatoes soften just enough to release their natural sweetness, creating a light sauce when combined with olive oil, garlic, and a splash of pasta cooking water. It’s not heavy or overly saucy—just glossy, flavorful, and perfectly coating every bite of pasta.
What makes this pasta especially lovable is how adaptable it is. You can use spicy or mild sausage, swap vegetables based on what’s in your fridge, or change the pasta shape without losing the heart of the dish. It’s one of those recipes that feels different every time you make it, yet always comforting and familiar.
And of course, the timing is a major win. While the pasta boils, the sausage and vegetables cook in one pan, so everything finishes at about the same time. Toss it all together, add a shower of Parmesan and fresh herbs, and dinner is done in 30 minutes—start to finish.
This is the kind of meal that works just as well for a casual family dinner as it does for a last-minute gathering with friends. It’s unfussy, satisfying, and full of flavor, proving that fast food at home can still feel thoughtful and delicious.
Ingredients:
- 12 oz pasta (penne, rigatoni, or fusilli)
- 1 pound Italian sausage (mild or spicy), sliced or crumbled
- 2 tablespoons olive oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ½ cup reserved pasta water
- ½ cup freshly grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sausage and cook until browned and cooked through, about 5–7 minutes. Remove sausage to a plate and set aside.
- In the same skillet, add onion and cook for 2–3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Add bell peppers and zucchini to the skillet. Cook for 4–5 minutes until tender-crisp.
- Stir in cherry tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 2 minutes until tomatoes soften slightly.
- Return sausage to the skillet and add cooked pasta. Pour in reserved pasta water and toss everything together until glossy and well combined.
- Remove from heat and stir in Parmesan cheese.
- Garnish with fresh herbs and serve immediately.
30-Minute Sausage & Vegetable Pasta
Ingredients
Equipment
Method
- Cook pasta until al dente; reserve pasta water.
- Brown sausage in a skillet and remove.
- Sauté vegetables, then return sausage and pasta.
- Add pasta water, toss, and finish with Parmesan.
Notes
Tips & Tricks
Slice vegetables evenly so they cook at the same rate. Don’t skip reserving pasta water—it helps create a light, silky sauce without needing cream or extra oil.
Variations
Add spinach or kale at the end for extra greens. Swap Italian sausage for chicken sausage or plant-based sausage if preferred. A splash of cream or a spoonful of pesto can change the flavor profile instantly.
Serving Suggestions
Serve with a crisp green salad and warm garlic bread. A sprinkle of extra Parmesan or a squeeze of lemon brightens the dish just before serving.
Storage Information
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water.
FAQ
Can I make this gluten-free? Yes, simply use your favorite gluten-free pasta.
Can I prep this ahead? You can chop vegetables and slice sausage in advance to save even more time.
History / Fun Facts
Sausage-and-vegetable pastas are staples in Italian-American cooking, celebrated for their balance of bold flavors, simplicity, and flexibility—perfect for fast, everyday meals.
