Gemelli Pasta with Italian Chicken Sausage and Zucchini Ragu

There’s something about a bowl of pasta that just hits the spot-it’s quick, comforting and perfect for chilly evenings. This gemelli pasta with Italian chicken sausage and zucchini ragu takes it to the next level. The twisty gemelli noodles catch every bit of the creamy, savory sauce, while the roasted zucchini adds a tender, slightly sweet contrast.

Sweet Italian chicken sausage brings robust flavor without being heavy and a touch of sour cream and Parmesan makes the sauce luxuriously creamy. Ready in about 30 minutes, this dish is an easy weeknight win that feels like a special treat.

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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, 1 tsp Tuscan Heat Spice and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, about 15 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 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.
5. Add tomato paste and remaining Tuscan Heat Spice to pan. Cook, stirring constantly, until fragrant, about 1 minute. Stir in stock concentrate, 1 cup reserved pasta cooking water and a large pinch of salt and pepper. Bring to a gentle simmer and cook until sausage is cooked through and sauce has thickened slightly, 2-3 minutes.
6. Reduce heat under pan to medium low. Stir in pasta, zucchini, sour cream and 1 TBSP butter until thoroughly combined. (TIP: If pan seems dry, stir in remaining cooking water, a splash at a time, until mixture is creamy.) Divide pasta between bowls. Sprinkle with Parmesan.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like penne, rotini or fusilli works well in this recipe.

Can I substitute the chicken sausage?

Absolutely! You can use pork or turkey Italian sausage instead.

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 or broth.