Looking for a crowd-pleasing pasta dish that screams summer? Our Summer Pasta is just the thing. This American-Italian take on Amatriciana Estiva combines the best of both worlds: cheesy baked pasta and fresh summer veggies.
We've thrown in some kielbasa sausage for good measure, making this dish a hit with even the pickiest eaters. It's simple to make, bursting with flavor, and perfect for those warm summer evenings.
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🗝️ Recipe's key points
- Combining zucchini, yellow squash, and red bell pepper brings a rainbow of summer flavors to the dish.
- Kielbasa sausage adds a savory twist that pairs perfectly with the fresh vegetables.
- The pasta is baked with a generous helping of mozzarella, creating a cheesy, golden-brown top.
- This one-skillet meal is ready in under an hour, making it perfect for busy summer evenings.
Summer Pasta is a delicious way to enjoy the season's bounty. It's a comforting, cheesy dish that doesn't skimp on fresh vegetables. Whether you're feeding a family or hosting friends, this recipe is about to become a summer favorite.
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Rigatoni or bombolotti - These short, tubular pasta shapes are perfect for catching the sauce and vegetable pieces. Penne works well too if you can't find the others.
- Zucchini and yellow squash - Choose firm, medium-sized squash for the best flavor and texture.
- Polish kielbasa sausage - This adds a smoky, savory flavor to the dish. You can substitute with Italian sausage if you prefer.
- Red bell pepper - Adds a sweet crunch and vibrant color. Feel free to use any color bell pepper you have on hand.
- Sweet onion - Provides a mild, sweet flavor. A regular yellow onion works too if that's what you have.
- Italian seasoning - A convenient blend of dried herbs that complements the dish perfectly.
- Petite diced tomatoes - These smaller tomato pieces distribute evenly throughout the pasta. Regular diced tomatoes work too.
- Fresh basil leaves - Add a wonderful aroma and fresh flavor. Don't skip this ingredient, if possible!
- Mozzarella cheese - Creates that irresistible cheesy top. Use fresh mozzarella for extra indulgence.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Preheat your oven to 350°F (175°C). Cook the pasta in a large pot of salted boiling water. Follow the package instructions, but aim for al dente – it'll continue cooking in the oven later.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat.
- Add the sliced zucchini and yellow squash. Cook until they're golden, stirring occasionally, about 3-4 minutes. Set aside when done.
- In the same skillet, add another tablespoon of olive oil. Toss in the sliced kielbasa, chopped bell pepper, and onion. Cook until they start to brown, about 4-5 minutes.
- Add the minced garlic and Italian seasoning to the skillet. Stir and cook for about a minute, until you can smell the garlic. Pour in the diced tomatoes.
- Lower the heat and let everything simmer for 7-10 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
- Add the cooked pasta, zucchini, squash, and chopped basil to the skillet.
- Stir well to combine all the ingredients.
- Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture.
- Place the skillet in the preheated oven and bake for about 15 minutes. You're looking for the cheese to melt and turn golden brown, and for the edges to get bubbly. Let it cool for a few minutes, then serve and enjoy your Summer Pasta!
🥫 Storage
Store leftover Summer Pasta in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a covered skillet over medium-low heat, adding a splash of water if needed.
To freeze, cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Warm in a 350°F oven for 20-25 minutes, covered with foil. Add fresh cheese on top for extra melty goodness.
📚 Variations
- Swap the kielbasa for Italian sausage for a different flavor. Remove the casing and crumble the sausage while cooking.
- Make it vegetarian by omitting the sausage and adding sliced mushrooms or eggplant for extra heartiness.
- Add a can of drained and rinsed cannellini beans for extra protein and fiber.
- For a lighter version, use whole wheat pasta and reduce the amount of cheese.
👩🏻🍳 Tips
- Don't overcook the pasta - keep it al dente as it will continue to cook in the oven.
- Use a large cast-iron skillet if you have one. It retains heat well and can go straight from the stovetop to the oven.
- If you don't have an oven-safe skillet, transfer the mixture to a baking dish before adding cheese and baking.
- For a crispier top, broil the dish for 1-2 minutes at the end of baking. Watch closely to prevent burning.
- Let the pasta rest for a few minutes after baking. This helps the cheese set and makes serving easier.
🤔 FAQs
Summer pasta dishes use fresh, seasonal ingredients such as ripe tomatoes, crisp vegetables, and fragrant herbs. These ingredients capture the essence of summer and provide a light and refreshing taste to the dish.
Absolutely! Pasta estiva is versatile, allowing you to experiment with various seasonal vegetables. Bell peppers, zucchini, corn, and eggplant are excellent choices to add color, texture, and flavor to your pasta.
The choice of pasta shape can enhance the overall experience of your summer pasta dish. Short and sturdy shapes like penne and fusilli work well for light, chunky sauces. Long, thin shapes such as spaghetti or linguine are ideal for creamier sauces or those with olive oil.
Amatriciana sauce is a classic Italian sauce that highlights the robust flavors of guanciale, tomatoes, and Pecorino Romano cheese. Its slightly spicy and tangy profile adds depth to summer pasta dishes, making it a standout choice for those looking to savor traditional Italian flavors.
To enhance the flavors of your summer pasta dish, consider incorporating fresh herbs like basil, parsley, and oregano. These herbs add a burst of freshness and elevate the dish's overall taste. Additionally, using quality olive oil and ripe, juicy tomatoes can significantly enhance the flavors of your summer pasta.
📗 Related Recipes
Love recipes with sausage? I recommend trying Baked Italian Sausage Stuffed Acorn Squash, Classic Jambalaya, or Spicy Vegetable Italian Lentil Soup next!
Looking for more veggie-packed dishes? Try Vegetable Sausage Pasta Bake, Spinach Artichoke Pasta with Chicken Sausage, or Italian Ciambotta or Giambotta.
🍽 What to serve with Summer Pasta
This Summer Pasta is a hearty dish on its own, but you can round out the meal with a few simple sides.
A crisp green salad with Basil Vinaigrette Salad Dressing would be perfect with the rich, cheesy pasta.
For bread lovers, a chunk of crusty Italian bread or some garlic bread would be perfect for soaking up any extra sauce. If you're feeling ambitious, you could even make your own Focaccia Italiana.
To drink, a chilled white wine like Pinot Grigio or a light red like Chianti would pair nicely with the Italian flavors.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Large pot for boiling pasta
- Colander for draining pasta
- Large cast iron skillet or oven-safe skillet (12-inch recommended)
- Cutting board
- A sharp knife for chopping vegetables and sausage
- Measuring cups and spoons
- A wooden spoon or spatula for stirring
📞 Chiacchierata (chat)
And there you have it—my take on Amatriciana Estiva, a dish that tastes like summer in every bite. Every time I make this, I think back to those long summer days when lo orto (the vegetable garden) was overflowing and cena (dinner) always seemed to come together with whatever was fresh and colorful. Mamma would hand me the zucchini and basil from the garden while something sizzled in her big skillet, and somehow, it always turned into magic.
This version, with bombolotti pasta (I love saying that name!), golden squash, and a little smoky kielbasa, is a nod to those simple days and the way cibo (food) brings us together. It's one of those easy, satisfying meals that feels like a little abbraccio (hug) on a plate.
So whether you're cooking for the family, sharing it with friends ont the patio, or just treating yourself after a long giorno (day), I hope this Pasta Estiva brings a little sunshine to your table—just like it does to mine.
Buon appetito, amici miei. And don't forget a generous sprinkle of fresh basil—it's like summer's final bacio (kiss).
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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📖 Recipe
Amatriciana Estiva: A Sun-Kissed Italian-American Summer Pasta
Equipment Needed
Ingredients
- 8 ounces rigatoni or bombolotti (short tubular pasta), or penne pasta
- 2 tablespoons olive oil divided
- 1 zucchini sliced
- 1 large yellow squash sliced
- 6 ounces Polish kielbasa sausage sliced
- 1 red bell pepper chopped
- ½ sweet onion chopped
- 3 cloves garlic minced
- 1 ¼ teaspoons Italian seasoning
- 28 ounce Petite diced tomatoes
- Kosher salt and freshly ground black pepper to taste
- ⅓ cup chopped fresh basil leaves
- 8 ounces mozzarella cheese shredded
Instructions
- Preheat oven to 350 degrees F.
- In a large pot of boiling salted water, cook pasta according to package instructions until al dente; drain well.
- Heat 1 tablespoon olive oil in a large cast iron skillet over medium high heat. Working in batches, add zucchini and squash, and cook, stirring occasionally, until golden, about 3-4 minutes; set aside.
- Add remaining 1 tablespoon olive oil to the skillet. Stir in sausage, bell pepper and onion until golden, about 4-5 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Stir in diced tomatoes. Reduce heat and simmer until slightly thickened, about 7-10 minutes; season with salt and pepper, to taste.
- Stir in pasta, zucchini, squash and basil until well combined; sprinkle with cheese.
- Place into oven and bake until bubbly and golden brown, about 15 minutes.
- Serve immediately.
Marisa Franca
The beauty of this Italian recipe is in its simplicity and the freshness of the ingredients. The vegetables don't require a lot of seasoning; just a drizzle of good olive oil, a sprinkle of sea salt, and a hint of garlic.