Summer Vegetable and Sausage Pasta Dinner

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


This sausage pasta dinner has zucchini, summer squash, and cherry tomatoes in a light basil cream sauce. It’s a hearty but fresh, and definitely easy, summer supper. If you can’t find trotolle noodles, don’t worry. Use another robust pasta shape like rigatoni, cavatappi (corkscrews) or rotini.


  • 340g trotolle pasta noodles
  • 4 sweet Italian sausages
  • 2 medium zucchini
  • 2 medium summer squash
  • 2 pints cherry tomatoes
  • 2 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. coarse pepper
  • 8 large fresh basil leaves, plus some small leaves for garnish
  • 3/4 cup half and half cream


  1. Preheat oven to 425°F. Put water for pasta on to boil.
  2. Cut the sausages lengthwise in quarters and then chop into 1/4 inch pieces. Do the same with the zucchini and the summer squash. Put it all onto a large rimmed baking sheet.
  3. Put a few cherry tomatoes on your cutting board. Use the side of a large knife to gently squash them just so that they pop open a bit. They may squirt. Scrape popped tomatoes and their juices onto the pan. Do this with 1/2 of the tomatoes. Put the rest in whole. Drizzle with the olive oil and sprinkle with the salt and pepper. Stir to coat.
  4. Bake until everything is hot, veggies are soft, and a few tomatoes are starting to brown, about 25 minutes.
  5. Meanwhile, cook pasta according to package instructions. Roughly chop the 8 large basil leaves. Put them in a small microwave-safe bowl. Add the cream. Microwave 30 seconds at a time until very hot, about 1 minute total. Add a pinch of salt. Stir.
  6. When the sausages and veggies are done, strain the cream overtop. Stir. Toss with the drained pasta. Serve garnished with extra basil leaves.