Chicken Sausage Linguine Bolognese

🥘 Ingredients

• black pepper
  ⅛ tsp, ⅛ tsp
• butter
  ½ tbsp
• chicken stock concentrate
  1 unit
• crushed tomatoes
  1 unit
• italian chicken sausage mix
  2 unit
• italian seasoning
  2 tsp
• linguine pasta
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  ⅓ cup
• salt
  ½ tsp, ½ tsp
• sour cream
  2 tbsp
• sugar
  1 tsp
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• large pan

1. 

   1

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

   2

   Halve and thinly slice zucchini . Toss on a baking sheet with half of olive oil , half of italian seasoning , a pinch of salt , and a pinch of black pepper . Broil until tender and lightly charred ⏱️ 8 minutes .

   zucchini: 2 unit, olive oil: 1 tbsp, italian seasoning: 1 tsp, salt: ½ tsp, black pepper: ⅛ tsp
3. 

   3

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

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

   4

   Once water is boiling, add linguine pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ¼ cup pasta water, then drain.

   linguine pasta: 1 unit
5. 

   5

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

   crushed tomatoes: 1 unit, chicken stock concentrate: 1 unit, sugar: 1 tsp, salt: ½ tsp, black pepper: ⅛ tsp
6. 

   6

   Remove pan from heat. Stir in sour cream and butter until melted and combined. Add broiled zucchini and drained linguine; toss to coat. If needed, stir in reserved pasta water 1 tbsp at a time until thoroughly coated. Taste and adjust seasoning with salt and pepper. Divide between plates and top with parmesan cheese .

   sour cream: 2 tbsp, butter: ½ tbsp, parmesan cheese: ⅓ cup