Smoky Sausage and Summer Veggie Penne with Fresh Mozzarella

Welcome warmer weather with this vibrant, fully loaded pasta that tastes like summer on a plate. Al dente penne meets salad-like arugula and juicy grape tomatoes, then gets taken over the top with smoky charred sausage and zucchini-cooked on or off the grill. It’s the perfect dish to kick back on the patio with a glass of wine and dig in.

This recipe balances hearty Italian chicken sausage with fresh vegetables and creamy mozzarella, all tied together with a simple red wine vinaigrette. Whether you fire up the grill or use the broiler, the charred flavors will make this pasta a new warm-weather favorite.

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Ingredients

6 Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

6 Penne PastaView ingredient guideLike ingredientDislike ingredient

4 Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 ZucchiniView ingredient guideLike ingredientDislike ingredient

2 ArugulaView ingredient guideLike ingredientDislike ingredient

4 Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1.5 Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 OreganoView ingredient guideLike ingredientDislike ingredient

0.5 CornView ingredient guideLike ingredientDislike ingredient

7 Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Dried BasilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler or grill to medium-high. Bring a large pot of salted water to a boil. Slice zucchini on a diagonal into long, ½-inch-thick slices. Halve tomatoes. Cut mozzarella into ½-inch cubes. Drain half the corn from can (use the rest as you like). Pick oregano leaves from stems, then finely chop until you have 1 TBSP.
2. In a small bowl, whisk together ½ tsp garlic powder, dried basil, oregano, 1½ TBSP red wine vinegar and 2 TBSP olive oil (we sent more garlic powder and vinegar than needed). Season with salt and pepper, then set aside.
3. Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain well and transfer to a large bowl.
4. Toss zucchini on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Broil until lightly charred, about 12 minutes, flipping halfway through. Transfer to bowl with penne. TIP: If grilling, place oiled and seasoned zucchini slices directly onto grates and grill until tender, 5-6 minutes per side.
5. Prick 2 sausage links (we sent more) all over with a fork. Place on same baking sheet and broil until browned and cooked through, 5-6 minutes per side. (TIP: If grilling, place sausages directly onto grates and grill until cooked through, 5-6 minutes per side.) Transfer to a cutting board. Once cool enough to handle, slice diagonally into ½-inch-thick slices.
6. Add tomatoes, mozzarella, corn, arugula, sausage and vinaigrette to bowl with penne and zucchini. Toss to combine. Season with salt and pepper and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like fusilli, rigatoni or farfalle works well.

Can I make this recipe vegetarian?

Absolutely! Omit the sausage and add more vegetables like bell peppers or mushrooms.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.