Chicken Sausage Gemelli Bolognese with Zucchini and Parmesan

A bowl of pasta never fails to satisfy--it’s quick, carby, comforting, and our total winter weather go-to. When you add sweet Italian chicken sausage, tender bites of zucchini, and Parmesan to the equation, you’ve reached another level of deliciousness entirely. Ready to enjoy bite after bite of twisty gemelli pasta cloaked in this creamy, flavor-boosted bolognese? We thought so.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position. Bring lg. pot of salted water to boil.

Step 2

Toss zucchini on a baking sheet with drizzle of oil, half of Tuscan Heat Spice, & pinch of salt/pepper. Roast (14-16 min.) on top rack, tossing halfway through, until browned & tender. Loosely cover with foil to keep warm.

Step 3

Once water is boiling, add gemelli to pot. Cook (9-11 min.) until al dente. Reserve 1½ cups pasta cooking water, then drain.

Step 4

Heat drizzle of oil in lg. pan over med.-high. Add onion & pinch of salt/pepper. Cook (5-6 min.), stirring occasionally, until softened. Add sausage; cook (3-4 min.), breaking up meat into pieces, until browned all over (it’ll finish cooking in the next step).

Step 5

Add tomato paste & remaining Tuscan Heat Spice to pan. Cook (1-2 min.), stirring constantly, until fragrant. Stir in stock concentrate, 1 cup reserved pasta cooking water, & big pinch of salt/pepper. Bring to low simmer; cook (2-3 min.) until sauce is slightly thickened & sausage is cooked through. Reduce heat under pan to med.-low.

Step 6

Stir gemelli, zucchini, sour cream, & 1 Tbsp butter into pan until thoroughly combined. (If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Divide between bowls. Sprinkle with Parmesan

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