Go Back

Sausage, Zucchini, and Penne

Author: Michelle


  • 1 lb penne or like pasta
  • 1 lb italian sausage; hot or mild
  • 1-15 oz can white beans; drained and rinsed
  • 1 small onion; diced
  • 1 large , 2 small zucchini; quarter sliced and seeds removed
  • 3 medium garlic cloves; minced/grated
  • 1 tbsp extra virgin olive oil/butter
  • 1/8 tsp salt/pepper; to taste
  • 1-14.5 oz can petite tomatoes


  • 1 tbsp butter
  • 2 tbsp flour
  • 1 1/2 cup chicken broth
  • 1/2 cup half/half
  • 1/2 cup parmesan cheese; grated finely
  • 1/4 tsp ground thyme
  • 1/8 tsp salt/pepper; to taste
  • 1/2 cup pasta water; +/1 (best to pull out at least a cup of the water)


  1. Cook the pasta according to package directions, to al dente; DO NOT OVERCOOK PASTA.
  2. Reserve 1 cup of the water for making the sauce. Drain the pasta once cooked.

Meat and Veggies

  1. In a large pan, cook the Italian sausage, if using links, remove from casings.
  2. Once the sausage has cooked, drain the renderings and set aside.
  3. In the same pan as the sausage was cooked, sauté the onions for 3 minutes on medium high or until they begin to soften.
  4. Add the garlic and the zucchini, cook for another 3-5 minutes or until all are fork tender.
  5. Remove the veggies from the pan and add the to sausage; toss together.
  6. Pour the drained/rinsed beans into the sausage and veggies and mix GENTLY together; set aside.


  1. In the same pan as the add the butter and melt, whisk in flour until smooth and will become the consistency of paste.
  2. Slowly pour in the chicken broth and whisk until smooth.
  3. Whisk in the parmesan cheese; the sauce will thicken.
  4. Add the cream, thyme, and salt/pepper; whisk until well combined.
  5. Slowly add the pasta water until the sauce is smooth and thinned to a desired consistency.
  6. In the pasta pot, combing the pasta, sausage-veggies mix, and sauce; stir well.
  7. Add the canned tomatoes, undrained to the mixture.
  8. Serve immediately, top freshly grated parmesan cheese.