Summer Skillet Pasta

There’s something about summer produce that just begs to be tossed into a skillet and turned into magic. Think juicy zucchini, golden yellow squash, vibrant bell peppers, and fragrant basil—all mingling together with tender pasta, smoky andouille sausage, and gooey mozzarella. It’s the kind of dish that makes you feel like you’re eating sunshine in a bowl. Quick, hearty, colorful, and bursting with flavor, this Summer Skillet Pasta is a weeknight winner you’ll be reaching for again and again.

Picture this: the sizzle of sausage hitting hot olive oil, the sweet aroma of garlic and onion softening in the pan, the bright colors of summer veggies dancing together—it’s comfort food with a sunny twist. And the best part? It all comes together in one skillet, which means fewer dishes and more time to enjoy the meal (and maybe a glass of wine on the patio). Trust me, you’re going to love how easy and flavorful this one is.

Recipe Origin

This dish takes inspiration from Southern comfort and Italian pasta classics, meeting right in the middle. The andouille sausage gives a smoky, Cajun-style flair, while the tomatoes, basil, and mozzarella bring an unmistakable Italian spirit. Together, they create a pasta dish that feels both rustic and elevated, with a flavor profile that screams summer.

Kitchen Tools You’ll Need

• Large skillet or sauté pan
• Wooden spoon or spatula
• Medium pot for pasta
• Colander
• Cutting board & knife

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Why You’ll Love Summer Skillet Pasta

This recipe isn’t just about pasta—it’s about making the most of seasonal produce and creating a meal that feels effortless but tastes like something special.

Versatile: It works for busy weeknights or as a hearty weekend dinner. The combination of sausage and veggies makes it satisfying enough to stand alone.

Budget-Friendly: Uses everyday ingredients—veggies, pasta, canned tomatoes—that don’t break the bank but taste incredible together.

Quick and Easy: From stovetop to table in about 30 minutes. Minimal prep, maximum reward.

Customizable: Swap sausage for chicken, shrimp, or make it vegetarian by skipping the meat altogether.

Crowd-Pleasing: It’s got pasta, melty cheese, and flavorful sausage—what’s not to love? Both kids and adults will devour it.

Chef’s Pro Tips for Perfect Results

• Cook pasta just to al dente—it’ll soak up the sauce later without getting mushy.
• Brown the sausage well for maximum smoky flavor.
• Don’t skimp on the fresh basil; it brings brightness that balances the richness of the dish.
• For a little kick, toss in some red pepper flakes when sautéing the garlic.

Ingredients in Summer Skillet Pasta

Here’s what makes this skillet pasta shine. (Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Pasta (penne, rigatoni, or ziti): The base of the dish—perfect for catching sauce in every nook and cranny.

Olive Oil: Adds richness and helps the veggies and sausage caramelize beautifully.

Zucchini & Yellow Squash: Summer’s favorite duo—sweet, tender, and colorful.

Andouille Sausage: Smoky, savory, and packed with flavor that infuses the whole dish.

Red Bell Pepper: Adds sweetness and vibrant color.

Sweet Onion: Brings a mellow depth of flavor when sautéed.

Garlic: The aromatic heart of the dish that ties everything together.

Italian Seasoning: A fragrant blend of herbs that enhances the overall flavor.

Diced Tomatoes: Juicy, tangy, and the perfect saucy base.

Kosher Salt & Black Pepper: Simple seasonings that elevate every ingredient.

Fresh Basil: Brings brightness, freshness, and that classic summer aroma.

Mozzarella Cheese: Melty, gooey goodness that makes this dish irresistible.

Instructions

Cook the Pasta: Bring a medium pot of salted water to a boil. Add pasta and cook until just al dente. Drain and set aside.

Sauté the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced andouille sausage and cook until browned. Remove from skillet and set aside.

Cook the Vegetables: In the same skillet, add the remaining olive oil. Toss in onion, bell pepper, zucchini, and squash. Cook until softened and lightly golden, about 5–7 minutes. Add garlic and Italian seasoning, stirring until fragrant.

Build the Sauce: Pour in diced tomatoes with their juices. Stir everything together, scraping up any browned bits from the bottom of the skillet. Season with salt and pepper.

Combine Pasta and Sausage: Return the sausage to the skillet along with the cooked pasta. Toss everything together so the pasta soaks up that flavorful sauce.

Add Cheese and Basil: Sprinkle mozzarella over the top and stir until melty. Finish with fresh basil for a burst of brightness.

Serve and Enjoy: Dish it up warm straight from the skillet. Every bite is smoky, cheesy, and full of summer flavor.

Nutrition Facts

Servings: 4
Calories per serving: ~450

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Summer Skillet Pasta

This dish is hearty enough to stand on its own, but here are some delicious serving ideas:

Fresh Salads: A light green salad with lemon vinaigrette balances the richness.

Crusty Bread: Perfect for scooping up all that saucy goodness.

Grilled Vegetables: Extra seasonal veggies on the side make it a true summer feast.

Glass of Wine: A chilled rosé or crisp white wine pairs beautifully.

Make-Ahead and Storage Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
• This dish isn’t ideal for freezing because of the fresh basil and cheese, but you can freeze the sauce separately and add pasta later.

Variations to Try

• Swap mozzarella for feta or goat cheese for a tangy twist.
• Use smoked turkey sausage instead of andouille for a lighter option.
• Add spinach or kale at the end for extra greens.
• Spice it up with red pepper flakes or a drizzle of hot sauce.

Additional Tips

Prep Ahead: Chop veggies in advance and store in the fridge to save time.
Cheese Choices: A blend of mozzarella and parmesan creates even more depth.
Pasta Water Trick: Reserve a splash of pasta water to mix in—it helps bind the sauce beautifully.

FAQ Section

Q1: Can I make this vegetarian?
A1: Absolutely—just skip the sausage and add extra veggies like mushrooms or eggplant.

Q2: What pasta shape works best?
A2: Short pasta like penne or rigatoni holds the sauce best, but any pasta will do.

Q3: Can I use fresh tomatoes instead of canned?
A3: Yes! Use about 4–5 ripe summer tomatoes, diced. Cook them down until saucy.

Q4: How do I make it spicier?
A4: Use spicy andouille sausage or add red pepper flakes while cooking the garlic.

Q5: Can I use pre-shredded mozzarella?
A5: Sure, but shredding fresh mozzarella gives better melt and flavor.

Q6: Can I make this ahead of time?
A6: Yes, but it’s best enjoyed fresh. If reheating, add a little broth to revive the sauce.

Q7: What other herbs can I use instead of basil?
A7: Fresh parsley, oregano, or thyme work well.

Q8: Is there a dairy-free option?
A8: Use dairy-free mozzarella shreds or nutritional yeast for cheesy flavor.

Q9: Can I double this recipe?
A9: Yes! Just use a larger skillet or divide between two pans.

Q10: What protein swaps work well?
A10: Grilled chicken, shrimp, or even crispy tofu can replace the sausage.

Conclusion

This Summer Skillet Pasta is the definition of quick comfort with a seasonal twist. It celebrates fresh veggies, smoky sausage, and gooey cheese in one colorful, easy skillet meal. Whether you’re cooking for family, entertaining friends, or just craving something cozy yet vibrant, this dish hits the spot every time. Keep this recipe on repeat all season long—it’s sunshine in a skillet.

Want to see it all come together? Watch the video: