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African Recipes
Chicken Sausage Gemelli Bolognese

Chicken Sausage Gemelli Bolognese

with Zucchini and Parmesan

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A bowl of pasta never fails to satisfy--it’s quick, carby, comforting, and our total winter weather go-to. When you add sweet Italian chicken sausage, tender bites of zucchini, and Parmesan to the equation, you’ve reached another level of deliciousness entirely. Ready to enjoy bite after bite of twisty gemelli pasta cloaked in this creamy, flavor-boosted bolognese? We thought so.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit


1 tablespoon

Tuscan Heat Spice

6 ounce

Gemelli Pasta


9 ounce

Italian Chicken Sausage Mix

1.5 ounce

Tomato Paste

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate89 g
Sugar13 g
Dietary Fiber7 g
Protein43 g
Cholesterol145 mg
Sodium1280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 450 degrees. 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.


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.


Once water is boiling, add gemelli to pot. Cook until al dente, 9-11 minutes. Reserve 1½ cups cooking water, then drain.


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.


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.


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.