Creamy Chicken Sausage Fusilli Bolognese with Zucchini and Parmesan

There’s nothing quite like a bowl of pasta to hit the spot after a long day. This creamy chicken sausage fusilli bolognese combines sweet Italian chicken sausage, tender zucchini and nutty Parmesan for a comforting meal that comes together quickly.

Twisty cavatappi pasta is cloaked in a rich, creamy sauce that’s packed with flavor. It’s the perfect weeknight dinner that feels special without requiring hours in the kitchen.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

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

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, peel and thinly slice onion.
2. Toss zucchini on a baking sheet with a drizzle of oil, half the Italian Seasoning (you’ll use the rest later) and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, 14-16 minutes. Tent with foil to keep warm.
3. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain.
4. While pasta cooks, 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, 3-4 minutes (it’ll finish cooking in the next step).
5. Add tomato paste and remaining Italian Seasoning to pan. Cook, stirring constantly, until fragrant, 1 minute. 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 simmer; cook until sauce has slightly thickened and sausage is cooked through, 2-3 minutes. Reduce heat to medium low.
6. Stir drained cavatappi, roasted zucchini, sour cream and 1 TBSP butter (2 TBSP for 4 servings) into pan until thoroughly combined. Tip: If needed, stir in more reserved cooking water, a splash at a time, until pasta is coated in a creamy sauce. Divide pasta between bowls. Sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free fusilli?

Yes, you can substitute any short pasta like penne or rotini. Adjust cooking time according to package directions.

Can I make this recipe dairy-free?

You can substitute the sour cream with a dairy-free yogurt and the butter with a plant-based alternative. Omit the Parmesan or use a dairy-free version.

How do I store leftovers?

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