Chicken Sausage Linguine with Zucchini and Parmesan

There’s nothing quite like a big bowl of pasta to satisfy a craving. This chicken sausage linguine combines twirly noodles with savory Italian chicken sausage, tender broiled zucchini and a rich Bolognese-style sauce that’s boosted with tomato and Parmesan. It’s quick, comforting and perfect for any night of the week.

Ready in about 30 minutes, this dish delivers big flavor with minimal effort. The sausage is browned with Italian seasoning, then simmered with crushed tomatoes and chicken stock for a deeply savory sauce. Broiled zucchini adds a touch of sweetness, while sour cream and butter make the sauce luxuriously creamy. Finish with a shower of Parmesan for a meal that’s sure to become a favorite.

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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 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 Linguine PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView 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 zucchini. Trim the ends, halve 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, heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken sausage and remaining Italian seasoning. Cook, breaking the meat into pieces, until browned and cooked through, 4-6 minutes.
4. Once the water is boiling, add the linguine and cook until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta and set aside.
5. While the pasta cooks, stir the crushed tomatoes, stock concentrate and 1 teaspoon sugar into the pan with the sausage. Season generously with salt and pepper. Bring to a simmer and cook until the sauce thickens, 5-7 minutes.
6. Stir the sour cream and butter into the sauce until melted and combined. Add the broiled zucchini and drained linguine; toss to coat. If the pan is too small, transfer everything to the empty pasta pot. If needed, add reserved pasta water 1 tablespoon at a time until the pasta is well coated. Taste and adjust seasoning with salt and pepper. Divide among bowls, sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like spaghetti or fettuccine works well or you can use short pasta like penne or rigatoni.

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.

Can I make this recipe vegetarian?

Absolutely! Omit the chicken sausage and add more vegetables like mushrooms or bell peppers. Use vegetable stock concentrate instead of chicken.