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 the addition of Italian chicken sausage, tender broiled zucchini and a generous sprinkle of Parmesan cheese. The result is a hearty, flavorful dish that’s perfect for any night of the week.

The sauce comes together quickly with crushed tomatoes, chicken stock concentrate and a touch of sour cream for richness. Tossed with al dente spaghetti and topped with Parmesan, every bite is a delight. Ready in about 30 minutes, this meal is sure to become a family favorite.

Log in to save recipes and build weekly shopping lists.

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. Preheat 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. On a baking sheet, toss the zucchini 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 Italian 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 spaghetti and cook until al dente, 9-11 minutes. Reserve 1/2 cup of pasta cooking water, then drain the spaghetti.
5. Stir the crushed tomatoes, chicken stock concentrate and sugar into the pan with the sausage. Season with salt and pepper. Bring to a simmer and cook until the sauce thickens, 5-7 minutes.
6. Reduce the heat to low. Stir in the sour cream and butter until melted and combined. Add the broiled zucchini and drained spaghetti, tossing to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the pasta is well coated. Taste and adjust seasoning with salt and pepper. Divide among bowls and sprinkle with Parmesan cheese.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any ground meat or sausage of your choice. Adjust cooking time accordingly.

Can I make this dish gluten-free?

Absolutely! Use gluten-free spaghetti and ensure all other ingredients are gluten-free.

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.