Gluten-Free Italian Chicken Sausage Fusilli Rosa
with Fresh Pasta, Sautéed Zucchini & Creamy Tomato Parmesan Sauce
- Milk
- Eggs
Sweet Italian chicken sausage, tender zucchini, and gluten-free fresh fusilli pasta are tossed in a velvety tomato Parmesan sauce that clings to every spiral. Chili flakes add a touch of welcome heat to this comforting bowl that’s ready in just 25 minutes.
Ingredients
9 ounce
Italian Chicken Sausage Mix
1 unit
Tomato Paste
1 unit
Zucchini
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
6 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
1 teaspoon
Garlic Powder
Not included in your delivery
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of salted water to a boil. Wash and dry produce.
-
Trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes.
-
Turn off heat; transfer zucchini to a plate.
-
Heat another drizzle of oil in same pan over medium-high heat. Add sausage*; cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes (it’ll finish cooking in Step 4).
-
Once water is boiling, add fusilli to pot; cook, stirring occasionally, until al dente, 2-3 minutes.
-
Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
-
While pasta cooks, stir garlic powder and tomato paste into pan with sausage; cook until tomato paste is well distributed and sausage is fully cooked, 1-2 minutes.
-
Stir in cream cheese, stock concentrate, ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn’t finished cooking yet), 1 TBSP butter, ½ tsp sugar, and a pinch of chili flakes to taste. (For 4 servings, use ¾ cup reserved pasta cooking water, 2 TBSP butter, and 1 tsp sugar.)
-
Remove from heat.
-
Add drained fusilli and zucchini to pan with sauce. Stir in half the Parmesan; season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
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Divide pasta between bowls; top with remaining Parmesan and serve.
