Chicken Sausage Bolognese with Zucchini and Parmesan

There’s nothing quite like a big bowl of pasta to satisfy a craving. This recipe combines twirly spaghetti with a rich, meaty Bolognese sauce made from Italian chicken sausage, all topped with tender broiled zucchini and a generous sprinkle of Parmesan. It’s quick, comforting and packed with flavor.

Ready in just 30 minutes, this dish is perfect for busy weeknights. The combination of savory sausage, tangy crushed tomatoes and creamy sour cream creates a sauce that clings to every strand of pasta. Add in the slight char from broiled zucchini and you have a meal that feels both indulgent and wholesome.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

2 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

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, preheat your broiler to high. Slice zucchini into 1/4-inch thick rounds. Arrange on a baking sheet, drizzle with olive oil and season with salt and pepper. Broil until tender and lightly browned, about 4-5 minutes per side. Set aside.
3. In a large skillet over medium-high heat, cook the Italian chicken sausage mix, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
4. Stir in the crushed tomatoes, chicken stock concentrate, Italian seasoning and 1/4 cup of the reserved pasta water. Bring to a simmer and cook for 3-4 minutes until slightly thickened.
5. Reduce heat to low and stir in the sour cream until fully incorporated. Season with salt and pepper to taste.
6. Add the cooked spaghetti to the skillet and toss to coat in the sauce. If needed, add more pasta water to loosen the sauce.
7. Serve the spaghetti in bowls, top with broiled zucchini slices and sprinkle generously with Parmesan cheese.

Recipe Tips

FAQ

Can I use regular pork sausage instead of chicken?

Yes, you can substitute with any ground sausage you prefer. Keep in mind that the cooking time and fat content may vary.

Can I make this dish gluten-free?

Absolutely! Use gluten-free spaghetti and ensure the sausage and other ingredients are gluten-free.

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 if needed.