Chicken Sausage Spaghetti Bolognese

🥘 Ingredients

• Italian chicken sausage mix
  18 oz
• Italian seasoning (divided)
  2 tbsp
• Parmesan cheese
  ½ cup
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• crushed tomatoes
  27.52 oz
• olive oil (divided)
  1 tbsp
• pepper
• salt
• sour cream
  4 tbsp
• spaghetti
  12 oz
• sugar
  2 tsp
• zucchini (halved lengthwise)
  2 unit

🍳 Cookware

• large pot
• baking sheet
• large pan
• strainer

1. 

   1

   Heat broiler to high. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini ; thinly slice crosswise into half-moons.

   zucchini: 2 unit (halved lengthwise)
2. 

   2

   Toss zucchini on a baking sheet with a large drizzle of olive oil and season with half the Italian seasoning , salt , and pepper . Broil until browned and softened, ⏱️ 5 minutes to ⏱️ 7 minutes . TIP: Watch carefully to avoid burning.

   olive oil: 1 tbsp (divided), Italian seasoning: 2 tbsp (divided), salt, pepper
3. 

   3

   Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add Italian chicken sausage mix and remaining Italian seasoning. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes .

   Italian chicken sausage mix: 18 oz
4. 

   4

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, ⏱️ 9 minutes to ⏱️ 11 minutes . Reserve ½ cup pasta cooking water, then drain in a strainer and set aside.

   spaghetti: 12 oz
5. 

   5

   While pasta cooks, stir crushed tomatoes , chicken stock concentrate , and 1 tsp sugar (2 tsp for 4 servings) into pan with sausage. Season generously with salt (we used ½ tsp; ¾ tsp for 4) and pepper. Bring to a simmer and cook until reduced, ⏱️ 5 minutes to ⏱️ 7 minutes .

   crushed tomatoes: 27.52 oz, chicken stock concentrate: 2 unit, sugar: 2 tsp
6. 

   6

   Stir sour cream and 1 TBSP butter (2 TBSP for 4 servings) into pan with sauce until melted and combined. Add drained spaghetti and zucchini; toss to coat. (TIP: If your pan isn't large enough, carefully pour everything back into empty pasta pot.) If needed, stir in reserved pasta cooking water 1 TBSP at a time until pasta is thoroughly coated in sauce. Taste and season with salt and pepper. Divide pasta between bowls. Sprinkle with Parmesan cheese and serve.

   sour cream: 4 tbsp, butter: 2 tbsp, Parmesan cheese: ½ cup