Creamy Pork Sausage Bolognese with Gluten-Free Fusilli and Roasted Vegetables

There’s something magical about a bowl of pasta that’s both comforting and quick to make. This creamy pork sausage Bolognese with gluten-free fusilli is exactly that-a satisfying meal that comes together in under 30 minutes. Sweet Italian pork sausage, tender roasted zucchini and juicy grape tomatoes are tossed with twisty pasta in a rich, creamy sauce.

Topped with a sprinkle of Parmesan, every bite is packed with flavor. Whether you’re cooking for family or just yourself, this recipe is sure to become a weeknight favorite. Let’s get cooking!

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Ingredients

1.5 tablespoon Sour CreamView 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

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with a rack in the top position. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and halve the zucchini lengthwise, then slice crosswise into ½-inch half-moons. Halve, peel and thinly slice the onion.
2. On a baking sheet, toss the zucchini and grape tomatoes with a drizzle of oil, half the Italian seasoning and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, until browned and tender, 14-16 minutes. Tent with foil to keep warm.
3. Once the water is boiling, add the gluten-free fusilli pasta. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1½ cups of pasta cooking water, then drain the pasta.
4. While the pasta cooks, remove the sausage from its casing if necessary. Heat a drizzle of oil in a large pan over medium-high heat. Add the onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 5-6 minutes. Add the sausage and cook, breaking it up into pieces, until browned, 3-4 minutes (it will finish cooking later).
5. Add the tomato paste and remaining Italian seasoning to the pan. Cook, stirring constantly, until fragrant, about 1 minute. Stir in the chicken stock concentrate, 1 cup of the reserved pasta water and a big pinch of salt and pepper. Bring to a simmer and cook until the sauce thickens slightly and the sausage is cooked through, 2-3 minutes. Reduce heat to medium-low.
6. Stir the drained pasta, roasted vegetables, sour cream and butter into the pan until thoroughly combined. If needed, add more reserved pasta water a splash at a time until the pasta is coated in a creamy sauce. Divide the pasta between bowls, sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute with any pasta you prefer. Adjust cooking time according to package directions.

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 dish dairy-free?

To make it dairy-free, omit the sour cream and butter and use a dairy-free Parmesan alternative. The sauce may be less creamy but still delicious.