Smoked Sausage and Veggie Bow Tie Pasta Skillet

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An easy one-pan sausage and pasta skillet with Italian veggies and spices. A flavorful white wine sauce, fresh parsley and a bit of cheese and you have a delicious summer dinner!

If you’re hunting for an easy Italian-style meal you can whip together in no time at all, look no further! This is my go-to lunch prep for weeks when I’m at home. Easy, delicious, and all in one sauté pan.

The hardest part of this recipe is all the slicing, seriously. But if you do that in advance, you’re ready to start throwing stuff in a sauté pan and enjoying your Italian pasta skillet!

Jump to Recipe

TL;DR

• Cook your Bow Tie pasta. Drain and set aside.
• Mince your garlic and onions.
• Slice your sausages, zucchini, mushrooms, and tomatoes.
• Sauté your sausages in olive oil until they are just slightly browned. Set aside.
• Deglaze the pan with a splash of wine.
• Add garlic and onions and more olive oil. Sauté for 1 minute until fragrant.
• Add in your mushroom slices and cover for about 4 minutes until tender.
• Add your zucchini, tomatoes, salt, pepper, and wine. Cover for 4 minutes until tender.
• Uncover. Add in sausages and bow tie pasta. Stir and cook for 3 more minutes.
• Toss with parmesan cheese, red pepper flakes, and fresh parsley. Serve.
• Top with additional parsley and cheese, if desired.

Another of my favorite one-pan meals to prep for lunches is this Chicken Thighs, Potatoes, and Artichokes in Lemon White Wine Sauce!

Do Your Prep in Advance!

This recipe is so much easier if you’ve chopped, minced, sliced, and drained everything before you start cooking.

The most important thing is to slice the veggies and cook your pasta. That way you can just dump ingredients into the skillet as you’re ready for them. Much easier than scrambling to slice and dice while the garlic burns.

A Word about the Wine

A dry white works best in this recipe, especially with chicken sausages. You could use a Grüner, a Sauvignon Blanc, or Pinot Grigio. 

As long as your white wine is crisp, dry, and fairly light or medium-bodied, it should work well! And this means you can have a glass while you cook too. (And then 3 more with dinner…)

A Word about the Veggies

Since I was using spicy Italian-style chicken sausages, I went with an Italian, Mediterranean style for this recipe. 

If you’re not partial to this flavor scheme…why did you click on the recipe? But if you’re asking because you’re short on something, you could mix and match with the below:

• Basil
• Broccoli Florets
• Bell Peppers
• Yellow Squash
• Eggplants
• Potatoes

The real key is to slice the zucchini very thin. They take too long to cook otherwise. Though if you’re a fan of al dente zucchini, by all means go larger. You’ll want to keep an eye on the zucchini as they cook. If you cook them too long they become overly mushy and lose color.

Having trouble getting very thin cuts? Smooshing your tomatoes before you even cut their skin? You need a sharper knife. 

This is one of my cardinal rules in the kitchen: don’t start cooking until you have a sharp knife. My personal favorite knife sharpener has three settings so you can choose how sharp you want to go and which is best for your knife.

A Word about the Sausages

I prefer fully-cooked smoked chicken sausages for this recipe. They are easier to slice and full of flavor.

And this means you don’t have to actually cook the sausages. You’re just warming them up and browning the edges.

You can use fresh Italian sausage in the recipe and it tastes wonderful. But you will need to fully cook your sausages before adding them to your skillet. This adds about 10 minutes to the cooking time.

What about Pork or Beef Sausages?

Both pork and beef sausages will work well in this recipe. 

You might find you want to use a bit less oil as both of these meats are fattier than chicken!

You’ll also want to investigate using a young, dry savory red wine. Chianti would work well.

How to store and reheat this Sausage and Veggie Pasta Skillet?

This is one of my go-to working-from-home lunches. It’s so easy to whip up in a skillet one afternoon. And it keeps well for a week in the fridge.

Just make sure your tupperware lid seals tightly.

To reheat, pour about 1 tbsp of oil in a skillet. Toss your desired amount of sausage and veggie pasta into the pan, cover, and heat on medium-low. Stir often to ensure it doesn’t stick.

What to serve with Smoked Sausage and Veggie Bow Tie Pasta Skillet?

Sides:

This is a fairly complete meal itself, so I normally don’t add a side. If you feel like you need something a little more, try a soup or salad.

This Creamy Brown Butter Butternut Squash Soup would be a nice addition as the cold weather creeps in.

In summer try this slightly spicy Watercress Salad with Mandarin Oranges and a Lemon Poppyseed Dressing.

Wine Pairing:

When it comes to wine, think about what you’re using in the dish: a dry white wine. You want to keep in the same family. Use the same wine you cooked with if you like it. 

Otherwise, choose another dry white wine. Sancerre would be a nice touch since it’s a little more full-bodied and will pair well with spicy red pepper and bow tie pasta.

If you used beef or pork, try a dry red. Chianti, Syrah or Côtes du Rhône would be lovely.