29+ Mouthwatering Summer Sausage Pasta Recipes You Need to Try This Season

Summer is the perfect time to experiment with vibrant, flavorful meals, and what better way to celebrate the season than with delicious pasta dishes featuring summer sausage?

With its rich, smoky flavor and versatile nature, summer sausage adds an extra layer of depth to any pasta dish.

Whether you’re hosting a backyard barbecue, preparing a cozy family dinner, or looking for quick and easy weeknight meals, summer sausage pasta is the answer.

In this blog, we’ve curated over 29+ incredible summer sausage pasta recipes that are sure to satisfy every craving—from creamy, indulgent dishes to light and fresh pasta creations.

Let’s dive into the world of savory summer sausage and discover the ultimate pasta recipes for this summer!

29+ Mouthwatering Summer Sausage Pasta Recipes You Need to Try This Season

With so many fantastic summer sausage pasta recipes to choose from, it’s easy to find a dish that suits every taste and occasion.

Whether you prefer a comforting baked ziti, a fresh, vibrant pesto pasta, or a creamy alfredo, these 29+ recipes will keep your meals exciting all summer long.

Summer sausage is a versatile ingredient that can elevate any pasta dish, bringing a smoky richness that pairs perfectly with fresh vegetables, herbs, and cheeses.

Summer Sausage & Roasted Veggie Penne

Savor the bright, smoky flavors of grilled summer vegetables paired with hearty summer sausage in this robust penne pasta dish.

This recipe brings together the best of summer’s produce—zucchini, bell peppers, and cherry tomatoes—alongside smoky sausage slices and a splash of olive oil and parmesan. It’s a colorful, satisfying meal that works just as well for a backyard dinner as it does for lunch leftovers.

Ingredients:

• 12 oz penne pasta
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 8 oz summer sausage, sliced into half-moons
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt & pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss zucchini, bell pepper, and cherry tomatoes with 1 tbsp olive oil, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
3. While veggies roast, cook penne according to package instructions. Drain and set aside.
4. In a skillet over medium heat, add remaining olive oil and sauté garlic for 1 minute. Add summer sausage and cook until slightly crispy (about 5 minutes).
5. Add roasted vegetables and cooked pasta to the skillet. Toss everything together.
6. Stir in grated Parmesan and garnish with fresh basil before serving.

This pasta is a celebration of summer in every bite—earthy vegetables, smoky sausage, and vibrant herbs.

Serve it warm or at room temperature with a glass of chilled white wine for an easy, seasonal dinner that tastes like sunshine.

Creamy Summer Sausage & Spinach Farfalle

This creamy farfalle pasta recipe blends smoky summer sausage with fresh spinach and a light garlic-Parmesan cream sauce.

The result is indulgent without being heavy—perfect for summer nights when you want comfort food without turning on the oven. A touch of lemon brightens the dish and balances the richness beautifully.

Ingredients:

• 12 oz farfalle (bowtie) pasta
• 8 oz summer sausage, cubed
• 2 cups fresh spinach
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• Salt & pepper to taste

Instructions:

1. Cook farfalle in salted water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add cubed summer sausage and sauté until browned, about 4–5 minutes.
4. Lower heat and add heavy cream. Stir in Parmesan cheese and lemon zest. Simmer for 3 minutes until slightly thickened.
5. Add spinach and stir until wilted. Toss in the cooked pasta, using reserved pasta water as needed to loosen the sauce.
6. Season with salt and pepper, and serve immediately.

Creamy without being cloying, this pasta blends richness with freshness for a balanced summer meal.

It’s a one-skillet dinner that feels comforting yet light, ideal for both weeknight meals and casual entertaining.

Spicy Summer Sausage & Tomato Basil Linguine

Turn up the heat with this zesty linguine dish featuring bold summer sausage, fresh basil, and a spicy tomato sauce.

This pasta leans into summer’s robust flavors—sun-ripened tomatoes, garlic, and chili flakes—making it a go-to for those who love their meals with a little kick. It’s quick, vibrant, and satisfying.

Ingredients:

• 12 oz linguine pasta
• 10 oz summer sausage, sliced thin
• 2 tbsp olive oil
• 4 cloves garlic, sliced
• 1/4 tsp red pepper flakes (more to taste)
• 1 (15 oz) can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp sugar
• Salt & pepper to taste
• 1/2 cup fresh basil leaves, chopped
• Grated Parmesan (optional)

Instructions:

1. Cook linguine in salted water until al dente. Drain and set aside.
2. In a skillet over medium heat, heat olive oil. Add garlic and red pepper flakes, cooking for 1–2 minutes.
3. Add sliced summer sausage and cook until slightly crisp.
4. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and sugar. Simmer for 10 minutes, stirring occasionally.
5. Toss in cooked linguine and chopped basil. Mix well until coated.
6. Season with salt and pepper. Top with Parmesan if desired.

This bold and spicy pasta is perfect for lovers of big flavors.

It’s a quick summer meal that doesn’t skimp on heat or heartiness—perfect for al fresco dinners or a comforting night in with a chilled rosé or sparkling water with lime.

Summer Sausage & Asparagus Carbonara

This summer sausage and asparagus carbonara is a twist on the classic Italian dish, replacing pancetta with smoky sausage and adding a pop of green asparagus.

The rich, egg-based sauce combines perfectly with the savory sausage and tender asparagus, creating a creamy pasta that feels indulgent yet fresh, making it a great choice for summer gatherings.

Ingredients:

• 12 oz spaghetti
• 8 oz summer sausage, sliced into half-moons
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt & pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add the sliced summer sausage and cook until browned and crispy, about 5 minutes.
4. Add the asparagus to the skillet and cook for 3–4 minutes, until tender but still crisp.
5. In a separate bowl, whisk together eggs and Parmesan cheese.
6. Add the cooked pasta to the skillet with sausage and asparagus. Pour the egg and cheese mixture over the top, stirring quickly to create a creamy sauce. Add reserved pasta water as needed to achieve a silky consistency.
7. Season with salt and pepper. Serve immediately, garnished with fresh parsley.

This carbonara brings together the smoky sausage, fresh asparagus, and rich egg sauce in a way that feels luxurious yet light.

It’s a perfect dinner for any summer evening, combining the best of both indulgence and freshness.

Summer Sausage & Pesto Rotini

This vibrant pasta dish features a simple yet flavorful pesto made from fresh basil, garlic, and pine nuts, tossed with rotini and summer sausage for a hearty, satisfying meal.

It’s a quick, no-fuss recipe that highlights the natural flavors of summer, perfect for those days when you want a meal that comes together in minutes without compromising on taste.

Ingredients:

• 12 oz rotini pasta
• 8 oz summer sausage, sliced
• 1/4 cup pine nuts
• 2 cups fresh basil leaves
• 1/2 cup Parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt & pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook rotini according to package instructions, reserving 1/4 cup of pasta water. Drain and set aside.
2. In a food processor, combine basil, pine nuts, garlic, Parmesan cheese, olive oil, and lemon juice. Blend until smooth. Season with salt and pepper.
3. In a large skillet, cook summer sausage over medium heat until crispy, about 5 minutes.
4. Add the cooked pasta to the skillet with the sausage and toss to combine. Add the pesto sauce, mixing thoroughly to coat the pasta. Use the reserved pasta water to thin out the sauce, if needed.
5. Garnish with fresh basil and serve immediately.

The combination of the fragrant, nutty pesto and the smoky sausage makes for an irresistible summer pasta.

This dish is rich, fresh, and quick, making it ideal for a busy weeknight or a simple weekend meal that feels gourmet.

Zesty Summer Sausage & Sweet Corn Fettuccine

This pasta combines the sweetness of summer corn with the savory kick of summer sausage, creating a satisfying dish perfect for a sunny day.

The fettuccine is coated in a zesty sauce made from lime, garlic, and chili flakes, adding a refreshing, tangy flavor to the dish. It’s a playful, vibrant recipe that brings summer produce into the spotlight.

Ingredients:

• 12 oz fettuccine
• 8 oz summer sausage, diced
• 2 ears of corn, kernels removed
• 1 lime, zested and juiced
• 2 cloves garlic, minced
• 1/4 tsp chili flakes (or more, to taste)
• 2 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• Salt & pepper to taste
• 1/2 cup crumbled queso fresco (optional)

Instructions:

1. Cook fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
3. Add diced summer sausage and cook for about 5 minutes, until crispy.
4. Stir in corn kernels and cook for another 3–4 minutes, allowing them to lightly brown.
5. Add lime zest, lime juice, and chili flakes, mixing to combine.
6. Toss in the cooked pasta and season with salt and pepper. Stir to coat.
7. Top with fresh cilantro and crumbled queso fresco, if using, and serve immediately.

This dish brings together smoky sausage, sweet corn, and tangy lime in a beautiful harmony of flavors.

The balance of heat and sweetness makes it a perfect summer pasta, ideal for a light dinner or an outdoor meal with friends.

Summer Sausage & Garlic Herb Linguine

This simple yet flavorful linguine combines smoky summer sausage with a fresh herb and garlic sauce, creating a comforting and aromatic dish that’s perfect for a summer evening.

The lightness of the garlic and herbs complements the richness of the sausage, making it an ideal balance of flavors.

Ingredients:

• 12 oz linguine
• 8 oz summer sausage, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp butter
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Cook linguine in salted water according to package instructions. Drain and reserve 1/2 cup of pasta water.
2. In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Add summer sausage and cook until crispy, about 5 minutes.
4. Add the cooked linguine to the skillet, tossing to combine. If needed, add reserved pasta water to create a smooth sauce.
5. Stir in fresh parsley, thyme, and Parmesan cheese. Season with salt and pepper.
6. Serve immediately, garnished with extra herbs or cheese if desired.

This pasta is a perfect blend of savory sausage, fragrant herbs, and garlic, creating a flavorful yet light dish that’s easy to whip up for a weeknight meal or a relaxed weekend dinner.

Summer Sausage & Bell Pepper Rotini

Bright bell peppers and smoky summer sausage come together in this colorful, hearty rotini dish.

The bell peppers add a mild sweetness that balances perfectly with the richness of the sausage, and the rotini’s twisty shape ensures each bite is packed with flavor.

Ingredients:

• 12 oz rotini pasta
• 8 oz summer sausage, sliced into half-moons
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Cook rotini in salted water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
3. Add the diced summer sausage and cook until browned, about 4 minutes.
4. Add the bell peppers and onion, cooking for 5–6 minutes until softened.
5. Pour in chicken broth and stir in smoked paprika, allowing it to simmer for 3 minutes.
6. Toss the cooked rotini into the skillet, mixing well to coat in the sauce. Season with salt and pepper to taste.
7. Garnish with fresh basil before serving.

This dish is full of vibrant flavors, from the smoky sausage to the sweet bell peppers, and the rotini’s ridges help to hold all the delicious bits together.

It’s a perfect pasta for any summer meal, whether served hot or cold as a pasta salad.

Summer Sausage & Broccoli Rabe Orecchiette

This hearty and slightly bitter broccoli rabe combines beautifully with the smoky summer sausage in this orecchiette pasta.

The orecchiette shape captures the sauce and sausage bits in every bite, making for a perfectly balanced dish that’s perfect for any summer dinner.

Ingredients:

• 12 oz orecchiette pasta
• 8 oz summer sausage, sliced
• 2 cups broccoli rabe, trimmed and chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Cook orecchiette in salted water according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. Add the summer sausage and cook until browned, about 5 minutes.
4. Stir in broccoli rabe and sauté for 4–5 minutes until wilted and tender.
5. Add the cooked pasta to the skillet, tossing to combine. If the sauce seems too dry, add some reserved pasta water to loosen it.
6. Stir in Parmesan cheese, and season with salt and pepper.
7. Serve immediately, topped with extra cheese if desired.

This recipe offers a nice balance of rich sausage and the slightly bitter flavor of the broccoli rabe.

It’s a perfect summer dish that’s full of flavor and a bit of spice, offering a satisfying and hearty meal that feels just right for warm evenings.

Creamy Summer Sausage & Mushroom Tagliatelle

This rich, creamy tagliatelle pasta is paired with savory summer sausage and earthy mushrooms, creating a delightful combination of textures and flavors.

The creamy sauce is balanced with a touch of garlic and fresh thyme, making this a perfect pasta dish for a cozy summer dinner.

Ingredients:

• 12 oz tagliatelle pasta
• 8 oz summer sausage, sliced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook tagliatelle in salted water according to package directions. Drain and set aside, reserving 1/4 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add the sliced summer sausage and cook until browned, about 4–5 minutes.
4. Stir in the mushrooms and cook until softened, about 5 minutes.
5. Add heavy cream, chicken broth, and fresh thyme. Simmer for 3–4 minutes until the sauce thickens slightly.
6. Toss the cooked pasta into the sauce, adding reserved pasta water to achieve a creamy consistency.
7. Stir in Parmesan cheese and season with salt and pepper. Serve immediately.

This creamy pasta is full of rich flavors and textures, from the tender mushrooms to the smoky sausage.

The fresh thyme adds an herbal note that elevates the dish, making it a perfect comfort meal for any summer evening.

Summer Sausage & Spinach Tortellini

Filled with fresh spinach and ricotta, the tortellini in this dish is paired with smoky summer sausage and a garlicky tomato sauce for a comforting and filling pasta dish.

The mix of savory sausage, fresh spinach, and tangy tomatoes makes for a satisfying and well-rounded meal.

Ingredients:

• 12 oz cheese tortellini
• 8 oz summer sausage, diced
• 2 cups fresh spinach, chopped
• 1 (14 oz) can diced tomatoes
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook tortellini in salted water according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add diced summer sausage and sauté until browned, about 4–5 minutes.
4. Stir in the canned tomatoes (with juices), spinach, oregano, and red pepper flakes. Simmer for 5 minutes until the spinach is wilted and the sauce has thickened.
5. Add the cooked tortellini to the skillet, tossing to combine.
6. Sprinkle with Parmesan cheese and season with salt and pepper. Serve immediately.

This tortellini dish is a hearty and flavorful meal that combines the richness of the sausage with the lightness of spinach and the tang of tomatoes.

It’s perfect for when you need a quick yet comforting meal that will impress.

Grilled Summer Sausage & Pesto Farfalle

Grilled summer sausage adds a smoky flavor to this vibrant pasta dish, which is tossed with a fresh, herbaceous pesto and farfalle (butterfly-shaped pasta).

The combination of smoky sausage, fresh pesto, and the light, springy texture of farfalle makes this a perfect pasta dish for summer barbecues or casual dinners.

Ingredients:

• 12 oz farfalle pasta
• 8 oz summer sausage, grilled and sliced
• 1/4 cup pine nuts, toasted
• 2 cups fresh basil leaves
• 1/2 cup Parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook farfalle in salted water until al dente. Drain and set aside.
2. While the pasta cooks, grill the summer sausage on medium heat until lightly charred and heated through, about 3–4 minutes per side. Slice the sausage thinly.
3. In a food processor, combine basil, garlic, pine nuts, Parmesan cheese, olive oil, and lemon juice. Blend until smooth, adding salt and pepper to taste.
4. In a large bowl, toss the cooked farfalle with the pesto until well coated.
5. Stir in the grilled sausage slices and toss again.
6. Serve immediately, garnished with extra Parmesan or basil if desired.

This dish highlights the smoky flavor of grilled summer sausage combined with the fresh, aromatic pesto.

The farfalle pasta is perfect for holding onto the pesto, making every bite a burst of flavor. It’s a wonderful summer pasta that’s perfect for outdoor dining.

Summer Sausage & Roasted Garlic Fettuccine Alfredo

This twist on a classic fettuccine alfredo incorporates smoky summer sausage and roasted garlic for a rich and indulgent dish that is perfect for a cozy dinner.

The garlic adds a sweet, mellow flavor to the creamy sauce, making this pasta both comforting and satisfying.

Ingredients:

• 12 oz fettuccine pasta
• 8 oz summer sausage, sliced
• 1 head garlic
• 2 tbsp olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, and wrap it in aluminum foil. Roast in the oven for 30–40 minutes until the garlic is soft and fragrant. Let it cool, then squeeze out the roasted garlic cloves.
2. Cook fettuccine in salted water according to package instructions. Drain and reserve 1/4 cup of pasta water.
3. In a large skillet, melt butter over medium heat. Add the summer sausage and cook for 4–5 minutes until browned and crispy.
4. Add the roasted garlic cloves to the skillet and sauté for 1–2 minutes.
5. Pour in heavy cream, and bring to a simmer. Stir in Parmesan cheese and season with salt and pepper. Let the sauce simmer for 3–4 minutes until it thickens slightly.
6. Add the cooked pasta to the skillet and toss to combine. Use reserved pasta water to adjust the consistency of the sauce, if needed.
7. Garnish with fresh parsley and serve immediately.

This rich and creamy fettuccine alfredo is a comforting dish with a lovely smoky flavor from the summer sausage and a sweet, savory kick from the roasted garlic.

It’s a luxurious pasta that’s perfect for a special dinner or when you’re craving something extra indulgent.

Summer Sausage & Tomato Spinach Spaghetti

This light and fresh spaghetti dish features a zesty tomato sauce with fresh spinach and smoky summer sausage.

The combination of ripe tomatoes and the slight bitterness of spinach adds depth, while the sausage brings a satisfying savory element to the dish. It’s a perfect pasta for summer when you want something light yet full of flavor.

Ingredients:

• 12 oz spaghetti
• 8 oz summer sausage, sliced
• 2 cups fresh spinach, chopped
• 1 can (14 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook spaghetti in salted water according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
3. Add the summer sausage and sauté until browned, about 4–5 minutes.
4. Stir in the crushed tomatoes, basil, and red pepper flakes. Let the sauce simmer for 10 minutes, allowing it to thicken slightly.
5. Add the fresh spinach and cook for 2–3 minutes until wilted.
6. Toss in the cooked spaghetti, mixing until well coated with the sauce.
7. Season with salt and pepper to taste. Garnish with fresh basil before serving.

This tomato-based spaghetti is light but hearty, thanks to the savory sausage and fresh spinach.

It’s an easy and flavorful dish that brings a bit of summer freshness to the table, making it perfect for warm evenings.

Summer Sausage & Roasted Tomato Ricotta Pasta

A perfect dish for summer, this pasta features sweet roasted tomatoes combined with creamy ricotta cheese and smoky summer sausage.

The tomatoes are roasted to enhance their natural sweetness, and the ricotta adds a velvety texture to the sauce. It’s a comforting yet light pasta that’s perfect for any occasion.

Ingredients:

• 12 oz penne pasta
• 8 oz summer sausage, sliced
• 2 cups cherry tomatoes, halved
• 1 cup ricotta cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 tbsp balsamic vinegar
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, garlic, red pepper flakes, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes until they are caramelized and soft.
2. Cook penne in salted water according to package instructions. Drain and reserve 1/4 cup of pasta water.
3. In a large skillet, cook the summer sausage over medium heat until browned and crispy, about 5 minutes.
4. Add the roasted tomatoes (with their juices) to the skillet. Stir in balsamic vinegar and cook for 2 minutes.
5. Stir in the ricotta cheese and reserved pasta water to create a creamy sauce. Let it simmer for 3–4 minutes.
6. Add the cooked pasta and toss to coat in the sauce.
7. Garnish with fresh basil before serving.

This dish balances the sweetness of roasted tomatoes with the creamy ricotta and smoky sausage, making it a delightful and satisfying summer pasta.

It’s a great choice for a dinner with friends or a casual meal for the family.

Summer Sausage & Zucchini Pappardelle

A vibrant, veggie-forward pasta that pairs the freshness of zucchini with the smoky richness of summer sausage.

The wide ribbons of pappardelle pasta soak up the deliciously savory sauce, making this dish a great balance of lightness and heartiness.

Ingredients:

• 12 oz pappardelle pasta
• 8 oz summer sausage, sliced into thin rounds
• 2 medium zucchinis, sliced into half-moons
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook pappardelle in salted water according to package directions. Drain, reserving 1/4 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add the summer sausage and cook for about 5 minutes, allowing it to crisp up.
4. Stir in zucchini, oregano, and red pepper flakes, cooking until the zucchini is tender but still slightly crisp, about 4–5 minutes.
5. Toss the cooked pappardelle into the skillet, adding reserved pasta water to bring the sauce together.
6. Stir in grated Parmesan cheese and season with salt and pepper.
7. Garnish with fresh basil before serving.

This dish is fresh and full of flavor, with the smoky sausage complementing the lightness of zucchini.

The wide pappardelle pasta is perfect for holding all the rich, savory sauce, making it a delightful summer dinner.

Summer Sausage & Lemon Butter Penne

A simple yet elegant pasta dish, this recipe combines the richness of summer sausage with a bright and zesty lemon butter sauce.

The tangy lemon cuts through the buttery richness, making this pasta light, refreshing, and perfect for any summer meal.

Ingredients:

• 12 oz penne pasta
• 8 oz summer sausage, sliced into half-moons
• 1/4 cup butter
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Cook penne in salted water according to package directions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
3. Add the summer sausage and cook until crispy, about 4–5 minutes.
4. Stir in lemon zest and juice, cooking for an additional 2 minutes to allow the flavors to meld together.
5. Add the cooked penne to the skillet, tossing to coat the pasta in the lemon butter sauce.
6. Stir in Parmesan cheese and fresh parsley, seasoning with salt and pepper.
7. Serve immediately with additional Parmesan if desired.

The lemon butter sauce adds a fresh and zesty punch to this hearty dish, making it both satisfying and refreshing.

The summer sausage brings a smoky depth of flavor that balances perfectly with the bright, tangy sauce.

Summer Sausage & Peas Creamy Shell Pasta

This rich and creamy pasta dish is filled with the comforting combination of summer sausage, sweet peas, and a velvety cream sauce.

The shell-shaped pasta holds the sauce and ingredients beautifully, making each bite a satisfying, flavorful experience.

Ingredients:

• 12 oz shell pasta
• 8 oz summer sausage, sliced
• 1 cup frozen peas
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook shell pasta according to package directions. Drain and reserve 1/4 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add the summer sausage and cook for 5 minutes until browned and crispy.
4. Stir in the peas and cook for an additional 3 minutes until heated through.
5. Pour in the heavy cream and sprinkle in the nutmeg, allowing the sauce to simmer and thicken for 5 minutes.
6. Add the cooked pasta to the skillet and toss to coat in the creamy sauce, using reserved pasta water to adjust consistency if needed.
7. Stir in grated Parmesan cheese and season with salt and pepper.
8. Garnish with fresh basil and serve immediately.

This creamy shell pasta is rich and satisfying, with the peas adding a subtle sweetness that pairs perfectly with the smoky sausage.

It’s an indulgent yet light dish that will be a hit for any summer meal.

Summer Sausage & Roasted Bell Pepper Penne

This hearty penne dish features smoky summer sausage paired with sweet, roasted bell peppers.

The combination of savory sausage, the natural sweetness of roasted peppers, and a light tomato-based sauce creates a flavorful pasta that is perfect for a summer meal.

Ingredients:

• 12 oz penne pasta
• 8 oz summer sausage, sliced
• 2 red bell peppers, roasted and chopped
• 1 can (14 oz) diced tomatoes
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1 tbsp olive oil
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Roast the bell peppers by placing them under the broiler or on a grill, turning occasionally until the skin is charred and the peppers are soft. Let them cool, then peel off the skin and chop into strips.
2. Cook penne in salted water according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Add the summer sausage and cook for 5 minutes until browned and crispy.
5. Stir in the roasted bell peppers, diced tomatoes, and oregano. Let the mixture simmer for 5–7 minutes, allowing the sauce to thicken slightly.
6. Toss the cooked penne into the skillet, mixing until well coated.
7. Sprinkle with grated Parmesan cheese and fresh basil before serving.

This dish is full of vibrant flavors, from the smoky sausage to the sweet bell peppers.

The penne is the perfect vehicle for capturing all the delicious sauce, making every bite full of flavor and satisfaction.

Summer Sausage & Sweet Corn Bucatini

This summer-inspired dish combines sweet corn and smoky summer sausage in a rich, buttery bucatini pasta.

The corn adds a natural sweetness that complements the savory sausage, making it an excellent choice for a light but filling summer meal.

Ingredients:

• 12 oz bucatini pasta
• 8 oz summer sausage, sliced into half-moons
• 1 cup fresh corn kernels (or frozen, thawed)
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Cook bucatini in salted water according to package directions. Drain, reserving 1/4 cup of pasta water.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add the summer sausage and cook until browned, about 4–5 minutes.
4. Stir in the corn and cook for another 3–4 minutes until the corn is tender.
5. Pour in the heavy cream and simmer for 3–5 minutes, allowing the sauce to thicken slightly.
6. Add the cooked bucatini to the skillet and toss to coat, adding reserved pasta water to adjust the sauce’s consistency if needed.
7. Stir in Parmesan cheese and season with salt and pepper.
8. Garnish with fresh chives before serving.

This pasta dish combines the sweetness of corn with the smoky sausage and the richness of the butter cream sauce.

The bucatini pasta, with its hollow center, perfectly absorbs the sauce, making each bite satisfying and full of flavor.

Summer Sausage & Arugula Cream Sauce Fusilli

This light yet creamy pasta features peppery arugula, smoky summer sausage, and a rich cream sauce.

The arugula adds a delightful contrast to the creamy sauce, making this fusilli dish both refreshing and comforting.

Ingredients:

• 12 oz fusilli pasta
• 8 oz summer sausage, sliced
• 2 cups fresh arugula, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh lemon zest for garnish

Instructions:

1. Cook fusilli in salted water according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Add the summer sausage and cook until browned, about 5 minutes.
4. Pour in the heavy cream and bring to a simmer. Let it cook for 3–5 minutes, allowing the sauce to thicken.
5. Stir in the Parmesan cheese and fresh arugula, allowing the arugula to wilt slightly.
6. Add the cooked fusilli to the skillet and toss to coat the pasta in the creamy sauce.
7. Season with salt and pepper to taste, and garnish with fresh lemon zest before serving.

This dish is a lovely balance of rich, creamy sauce and the peppery freshness of arugula.

The fusilli pasta, with its spiral shape, captures the creamy sauce in every twist, making for a satisfying and flavorful meal.

Summer Sausage & Broccoli Rabe Orecchiette

This flavorful pasta dish combines the earthy bitterness of broccoli rabe with the smokiness of summer sausage.

The orecchiette, known for its ability to hold onto sauce, is the perfect choice for this savory combination, making every bite full of texture and flavor.

Ingredients:

• 12 oz orecchiette pasta
• 8 oz summer sausage, sliced
• 2 cups broccoli rabe, chopped
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh lemon zest for garnish

Instructions:

1. Cook orecchiette in salted water according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Add the summer sausage and cook for 5–7 minutes until crispy and browned.
4. Stir in the broccoli rabe and red pepper flakes. Sauté until the broccoli rabe is wilted and tender, about 4–5 minutes.
5. Add the cooked orecchiette to the skillet, tossing everything together. Add reserved pasta water as needed to create a cohesive sauce.
6. Stir in grated Parmesan and season with salt and pepper.
7. Garnish with fresh lemon zest before serving.

This dish is an exciting balance of flavors—the bitterness of broccoli rabe is complemented by the richness of the summer sausage, with the orecchiette perfectly soaking up the sauce.

The lemon zest adds a refreshing finish, making this a perfect dish for a hearty yet light summer meal.

Summer Sausage & Pesto Rotini

This pasta brings the smokiness of summer sausage and the vibrant freshness of pesto together in a delicious harmony.

The rotini’s spiral shape is great for capturing the creamy pesto, making this a flavorful and visually appealing summer pasta dish.

Ingredients:

• 12 oz rotini pasta
• 8 oz summer sausage, sliced
• 1/4 cup pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup pine nuts, toasted
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook rotini in salted water according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the summer sausage and sauté for 4–5 minutes until browned and crispy.
3. Stir in the sun-dried tomatoes and cook for another 2–3 minutes.
4. Add the cooked rotini to the skillet and toss with the sausage and sun-dried tomatoes.
5. Pour in the pesto and toss to coat the pasta evenly.
6. Stir in the pine nuts and grated Parmesan cheese. Season with salt and pepper to taste.
7. Garnish with fresh basil and serve immediately.

This dish is a delightful mix of smoky sausage, aromatic pesto, and tangy sun-dried tomatoes.

The rotini perfectly holds the pesto, making each bite full of delicious flavor. It’s an ideal choice for a light, yet satisfying summer meal.

Summer Sausage & Tomato Basil Baked Ziti

This baked ziti is a perfect dish for summer evenings when you’re craving something hearty but not too heavy.

The combination of smoky summer sausage, ripe tomatoes, and fresh basil creates a flavorful baked pasta that’s sure to satisfy.

Ingredients:

• 12 oz ziti pasta
• 8 oz summer sausage, sliced
• 2 cups marinara sauce
• 1 cup fresh tomatoes, chopped
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1/4 cup fresh basil, chopped
• 1 1/2 cups mozzarella cheese, shredded
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook ziti in salted water according to package directions. Drain and set aside.
3. In a large skillet, cook summer sausage over medium heat until browned, about 5 minutes.
4. Stir in the marinara sauce and chopped fresh tomatoes. Let the sauce simmer for 5–7 minutes.
5. Mix in the ricotta cheese, Parmesan, and fresh basil. Season with salt and pepper to taste.
6. In a baking dish, combine the cooked ziti with the sausage mixture, stirring to coat the pasta evenly.
7. Top with shredded mozzarella cheese and bake for 20 minutes, or until the cheese is bubbly and golden.
8. Let the baked ziti rest for 5 minutes before serving.

This baked ziti is a comforting, cheesy dish that combines the rich flavors of summer sausage with the freshness of tomatoes and basil.

The layers of melted cheese and hearty pasta make this a perfect dish for any summer gathering or family dinner.