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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Zucchini
1 tablespoon
Tuscan Heat Spice
6 ounce
Gemelli Pasta
(Contains Wheat)
9 ounce
Italian Chicken Sausage
1.5 ounce
Tomato Paste
1 unit
Chicken Stock Concentrate
2 tablespoon
Sour Cream
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel, and thinly slice onion. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.
Toss zucchini on a baking sheet with a drizzle of oil, half the Tuscan Heat Spice, and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, 14-16 minutes. Loosely cover with foil to keep warm.
Once water is boiling, add gemelli to pot. Cook until al dente, 9-11 minutes. Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain.
Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 5-6 minutes. Add sausage and cook, breaking up meat into pieces, until browned all over, 3-4 minutes (it’ll finish cooking in the next step).
Add tomato paste and remaining Tuscan Heat Spice to pan. Cook, stirring constantly, until fragrant, 1-2 minutes. Stir in stock concentrate, 1 cup reserved pasta cooking water (1½ cups for 4 servings), and a big pinch of salt and pepper. Bring to a low simmer; cook until sauce is slightly thickened and sausage is cooked through, 2-3 minutes. Reduce heat under pan to medium low.
Stir gemelli, zucchini, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) into pan until thoroughly combined. (TIP: 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.
