Creamy Gemelli Pasta with Italian Chicken Sausage and Zucchini

There’s nothing quite like a bowl of pasta to warm you up on a chilly evening. This creamy gemelli pasta combines sweet Italian chicken sausage, tender roasted zucchini and a luscious sauce made with tomato paste, stock and a touch of sour cream. The twisty gemelli noodles catch every bit of the savory sauce, while Parmesan adds a salty, nutty finish.

Ready in just 30 minutes, this dish is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The whole family will love the rich flavors and comforting texture. Serve it with a side salad or crusty bread for a complete meal.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 all produce. Halve, peel and thinly slice onion. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.
2. 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.
3. Once water is boiling, add gemelli to pot. Cook until al dente, 9-11 minutes. Reserve 1½ cups pasta cooking water, then drain.
4. 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).
5. 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 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.
6. Stir gemelli, zucchini, sour cream and 1 TBSP butter 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.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or farfalle works well.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.

Can I substitute the sour cream?

You can use plain Greek yogurt or heavy cream for a similar creamy texture.