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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.

Tags:Family friendly
Allergens:WheatMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
4
6
Ingredientsarrow down iconarrow down icon
serving amount
4
6

1 unit

Yellow Onion

1 unit

Zucchini

1 tablespoon

Tuscan Heat Spice

6 ounce

Gemelli Pasta

(ContainsWheat)

9 ounce

Italian Chicken Sausage Mix

1.5 ounce

Tomato Paste

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat32 g
Saturated Fat13 g
Carbohydrate83 g
Sugar14 g
Dietary Fiber7 g
Protein42 g
Cholesterol155 mg
Sodium1540 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Aluminum Foil
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

Toss zucchini on a baking sheet with a drizzle of oil, half the Tuscan Heat Spice, and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, 14-16 minutes. Loosely cover with foil to keep warm.

3

Once water is boiling, add gemelli to pot. Cook until al dente, 9-11 minutes. Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain.

4

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 (it’ll finish cooking in the next step).

5

Add tomato paste and remaining Tuscan Heat Spice to pan. Cook, stirring constantly, until fragrant, 1-2 minutes. Stir in stock concentrate, 1 cup reserved pasta cooking water (1½ cups for 4 servings), and a big pinch of salt and pepper. Bring to a low simmer; cook until sauce is slightly thickened and sausage is cooked through, 2-3 minutes. Reduce heat under pan to medium low.

6

Stir gemelli, zucchini, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) into pan until thoroughly combined. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Divide between bowls. Sprinkle with Parmesan.