Chicken Sausage Bolognese

🥘 Ingredients

• black pepper
  ¼ tsp, ¼ tsp, ¼ tsp
• butter
  ½ tbsp
• chicken stock concentrate
  1 unit
• crushed tomatoes
  14 oz
• gluten-free fresh linguine pasta
  6 oz
• italian chicken sausage mix
  2 links
• italian seasoning
  2 tsp
• olive oil
  4 tbsp
• parmesan cheese
  ¼ cup
• salt
  ½ tsp, ½ tsp, ½ tsp
• sour cream
  2 tbsp
• spaghetti
  6 oz
• sugar
  1 tsp
• zucchini
  2 medium

🍳 Cookware

• large pot
• baking sheet
• large pan

1. 

   1

   Heat the broiler to high. Bring a large pot of salted water to a boil. Wash and dry all produce.
2. 

   2

   Toss zucchini on a baking sheet with a large drizzle of olive oil , half the italian seasoning , salt , and black pepper . Broil until tender and lightly charred ⏱️ 8 minutes .

   zucchini: 1 medium, olive oil: 2 tbsp, italian seasoning: 1 tsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add italian chicken sausage mix and the remaining italian seasoning . Cook, breaking up the meat into pieces, until browned and cooked through ⏱️ 5 minutes .

   olive oil: 2 tbsp, italian chicken sausage mix: 2 links, italian seasoning: 1 tsp
4. 

   4

   Once the water is boiling, add spaghetti or gluten-free fresh linguine pasta to the pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ½ cup of pasta cooking water before draining.

   spaghetti: 6 oz, gluten-free fresh linguine pasta: 6 oz
5. 

   5

   While the pasta cooks, stir crushed tomatoes , chicken stock concentrate , and sugar into the pan with the sausage. Season generously with salt and black pepper . Bring to a simmer and cook until slightly reduced ⏱️ 6 minutes .

   crushed tomatoes: 14 oz, chicken stock concentrate: 1 unit, sugar: 1 tsp, salt: ½ tsp, black pepper: ¼ tsp
6. 

   6

   Stir sour cream and butter into the pan with the sauce until melted and combined. Add the zucchini and drained pasta; toss to coat. If needed, stir in the reserved pasta cooking water 1 tbsp at a time until the pasta is thoroughly coated in sauce. Taste and season with additional salt and black pepper if needed. Serve topped with parmesan cheese .

   sour cream: 2 tbsp, butter: ½ tbsp, zucchini: 1 medium, salt: ½ tsp, black pepper: ¼ tsp, parmesan cheese: ¼ cup