Bucatini With Turkey Sausage and Zucchini

Photo by Yunhee Kim
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 581 calories
    • Fat 13 g
    • Sat Fat 4 g
    • Cholesterol 98 mg
    • Sodium 1,355 mg
    • Protein 41 g
    • Carbohydrate 74 g
    • Sugar 5 g
    • Fiber 6 g
    • Iron 5 mg
    • Calcium 289 mg


  1. Check 12ounces bucatini or spaghetti
  2. Check 1tablespoon plus 1 teaspoon olive oil
  3. Check 1pound Italian-style turkey sausage links, casings removed
  4. Check 1pound zucchini and/or summer squash (about 4 small), thinly sliced
  5. Check 1 large onion, chopped
  6. Check 4 cloves garlic, chopped
  7. Check kosher salt and black pepper
  8. Check 1/2cup grated Parmesan (2 ounces), plus more for serving
  9. Check 1/4cup fresh oregano leaves


  1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, in a large skillet, heat 1 teaspoon of the oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 10 to 12 minutes. Transfer to a plate.
  3. Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Add the zucchini and/or squash, onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until the vegetables are golden and very tender, 15 to 18 minutes (reduce heat if the pan begins to darken).
  4. Toss the pasta with the sausage, vegetables, Parmesan, oregano, and ¼ cup of the reserved cooking water (add more cooking water if the pasta seems dry). Serve with additional Parmesan.