Italian Chicken Sausage Spaghetti with Zucchini and Parmesan

There’s nothing quite like a big bowl of pasta to satisfy a craving. This recipe takes classic spaghetti bolognese to the next level with savory Italian chicken sausage, tender broiled zucchini and a rich, creamy tomato sauce. It’s quick, comforting and guaranteed to become a weeknight favorite.

Ready in just 35 minutes, this dish is perfect for busy evenings when you want something delicious without the fuss. The combination of perfectly al dente spaghetti, flavorful sausage and melted Parmesan will have everyone coming back for seconds.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView 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

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView 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 heat broiler to high or oven to 500°F. 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 and season with salt, pepper and half the Italian Seasoning (you’ll use the rest later). Broil or bake on top rack until browned and softened, 5-7 minutes. (TIP: Watch carefully to avoid burning.) Remove from oven.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken sausage and remaining Italian Seasoning. Cook, breaking up meat into pieces, until cooked through and browned, 4-6 minutes.
4. Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
5. 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 1 TBSP butter (2 TBSP for 4 servings) into pan with sauce. Add spaghetti and zucchini; toss to coat. (If your pan isn’t large enough, pour everything back into large 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 between bowls. Sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Absolutely! While spaghetti works perfectly, you can substitute with linguine, fettuccine or even penne. Adjust cooking time according to package directions.

Can I make this recipe dairy-free?

Yes, you can replace the sour cream with a dairy-free alternative like coconut cream or cashew cream and use a dairy-free Parmesan or omit it. The sauce will still be delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce thickens too much.