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.
Tuscan Heat Spice
Italian Chicken Sausage
Chicken Stock Concentrate
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.