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Cooked pasta, broccolini, sausage, squash and fresh basil in a large ceramic bowl, sitting on top of a circular wood board, and topped with half of a lemon.

Sausage, Squash and Broccolini Pasta

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5 from 1 review

  • Author: Naomi
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 + servings 1x


This pasta is loaded with spicy chicken sausage, squash, sweet broccolini and a touch of fresh lemon juice. Finish it off with some basil and you have a delicious meal ready in no time.


Units Scale
  • 12 oz. Jovial 100% Organic Gluten-Free Brown Rice Penne
  • 2 small bunches Broccolini, trimmed and roughly chopped
  • 1 lb. Spicy Italian Chicken Sausage Links, casing removed
  • 1 small Zucchini, diced
  • 1 small Yellow Squash, diced
  • 3 Garlic Cloves, minced
  • Freshly Ground Black Pepper, to taste
  • Redmond Real Fine Sea Salt, to taste
  • 1 cup Kettle & Fire Chicken Broth or 3/4 cup – 1 cup Water
  • 1/2 cup Fresh Basil, roughly chopped, plus a bit more for garnish
  • 1/2 Large Lemon, freshly squeezed juice


  1. Pasta: Bring a large pot of water to a boil. Add a handful of salt and the pasta, and cook for about 8 minutes. Add the broccolini to the same pot, and continue to cook for 4 minutes.
  2. Reserve some water: Drain the pasta mixture; reserving 1 cup of the pasta water, if using.
  3. Sausage: While the pasta cooks, heat a large sauté pan over medium-high heat. Add the sausage and break it up into bite-size pieces with a wooden spoon.
  4. Add the squash: Once the sausage is broken up, add the zucchini, squash and garlic, and season with some salt and pepper. Cook for about 8 minutes.
  5. Put it together: Add the pasta and broccolini mixture into the pan. Add the broth, stir and taste for seasoning. Let the mixture come together for a minute. (If need be, add a bit more salt and pepper). 
  6. Finishing touches: Stir in the basil and lemon juice.
  7. Serve: Divide the pasta among 4-6 bowls, garnish with additional basil. Serve immediately.


  • If possible, use all organic ingredients.
  • Pasta Shape: Feel free to use something like penne, rigatoni or fusilli pasta. You just want to make sure it’s a small, short-cut pasta that will match the size of the other ingredients.
  • Pasta: I have tried this recipe with 12 oz. of pasta and a full pound of pasta. And, I will say, the 12 oz. portion works better with the rest of the ingredients. One full pound seems to be too much.
  • Liquid: If you don’t have broth on hand just use about 3/4 – 1 cup of the pasta water before you drain the pasta.
  • Sausage: If your protein is pretty lean then coat the sauté pan with one tablespoon of Chosen Foods 100% Pure Avocado Oil.
  • Reheat: If necessary, add a sprinkle of chicken broth or water to the pasta before reheating. This way, the pasta won’t dry out. Then, add a bit of lemon juice to finish it off.
  • Category: Main Course
  • Cuisine: Italian
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