Italian Chicken Sausage Bolognese with Gluten-Free Linguine and Zucchini

This hearty bolognese sauce gets a lighter twist with Italian chicken sausage, simmered in a rich tomato base and tossed with gluten-free linguine. Broiled zucchini adds a tender, slightly charred contrast, while Parmesan cheese finishes the dish with a salty, nutty kick.

Perfect for busy weeknights, this pasta dinner comes together quickly with simple ingredients. The sauce is deeply flavored thanks to Italian seasoning and a touch of sour cream and butter for richness. Serve it up for a satisfying meal that the whole family will love.

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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

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

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 regular pasta instead of gluten-free?

Yes, you can substitute regular linguine or spaghetti. Adjust cooking time according to package directions.

What can I use instead of chicken sausage?

You can use any ground meat, such as turkey, pork or beef. Season with Italian seasoning for similar flavor.

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.