Hearty Italian Sausage and Zucchini Pasta with Parmesan

There’s nothing quite like a hearty bowl of pasta to warm you up and satisfy your cravings. This recipe combines savory Italian pork sausage, tender broiled zucchini and a rich tomato sauce, all tossed with gluten-free fresh linguine and topped with Parmesan cheese. It’s a quick and comforting meal that feels indulgent but comes together in no time.

Perfect for busy weeknights, this dish packs big flavors with minimal effort. The sausage adds a robust, meaty taste, while the zucchini brings a fresh, slightly charred element. A touch of sour cream and butter makes the sauce creamy and luscious, coating every strand of pasta. Serve it up for a satisfying dinner that the whole family will love.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat the broiler to high. Bring a large pot of salted water to a boil. Wash and dry the produce. Trim the zucchini, halve it lengthwise, then slice crosswise into half-moons.
2. Toss the zucchini on a baking sheet with a drizzle of olive oil, half the Italian seasoning, salt and pepper. Broil until browned and softened, 5-7 minutes. Watch carefully to avoid burning.
3. Meanwhile, remove the sausage from its casing if necessary. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sausage and remaining Italian seasoning. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes.
4. Once the water is boiling, add the spaghetti to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
5. While the pasta cooks, stir the crushed tomatoes, chicken stock concentrate and 1 teaspoon of sugar into the pan with the sausage. Season generously with salt and pepper. Bring to a simmer and cook until reduced, 5-7 minutes.
6. Stir the sour cream and butter into the sauce until melted and combined. Add the broiled zucchini and drained spaghetti; toss to coat. If needed, stir in reserved pasta cooking water 1 tablespoon at a time until the pasta is thoroughly coated. Taste and adjust seasoning with salt and pepper. Divide between bowls, sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute any pasta you like. Just adjust the cooking time according to the package directions.

Can I make this recipe dairy-free?

You can omit the sour cream and butter or use dairy-free alternatives. The sauce will still be flavorful, though slightly less creamy.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.