Chicken Sausage Bolognese with Zucchini and Parmesan

There’s nothing quite like a big bowl of pasta to satisfy those comfort food cravings. This chicken sausage bolognese is quick, carb-loaded and endlessly comforting-perfect for any weather. We’ve added bites of Italian chicken sausage, tender broiled zucchini and a generous sprinkle of Parmesan to take it to the next level.

Ready to twirl your fork into spaghetti cloaked in a flavor-boosted bolognese? Let’s get cooking!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

18 ounce Italian Chicken Sausage MixView 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

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat broiler to high. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons.
2. Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Italian Seasoning (you’ll use the rest in the next step), salt and pepper. Broil until browned and softened, 5-7 minutes. Watch carefully to avoid burning.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and remaining Italian Seasoning. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
4. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
5. While pasta cooks, stir crushed tomatoes, stock concentrate and 1 tsp sugar (2 tsp for 4 servings) into pan with sausage. Season generously with salt (we used ½ tsp; ¾ tsp for 4) and pepper. Bring to a simmer and cook until reduced, 5-7 minutes.
6. Stir sour cream and ½ TBSP butter (1 TBSP for 4 servings) into pan with sauce until melted and combined. Add zucchini and drained spaghetti; toss to coat. If your pan isn’t large enough, carefully pour everything back into empty pasta pot. If needed, stir in reserved pasta cooking water 1 TBSP at a time until pasta is thoroughly coated in sauce. Taste and season with salt and pepper. Divide pasta between bowls. Sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any ground meat or plant-based sausage, but adjust cooking time accordingly.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prep the zucchini and sauce in advance. Reheat gently with a splash of water.

What can I use instead of sour cream?

Greek yogurt or heavy cream can be used as a substitute for sour cream.