Chicken Sausage Gemelli Bolognese

🥘 Ingredients

• Butter
  1 tbsp
• Chicken Stock Concentrate
  1 unit
• Gemelli Pasta
  6 oz
• Italian Chicken Sausage
  9 oz
• Parmesan Cheese
  ¼ cup
• Pepper
• Salt
• Sour Cream
  2 tbsp
• Tomato Paste
  1.5 oz
• Tuscan Heat Spice
  1 tbsp
• Vegetable Oil
  2 tsp
• Yellow Onion
  1 unit
• Zucchini
  1 unit
• aluminum foil

🍳 Cookware

• large pot
• baking sheet
• large pot
• large pan

1. 

   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 Yellow Onion . Trim and halve Zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.

   Yellow Onion: 1 unit, Zucchini: 1 unit
2. 

   2

   Toss zucchini on a baking sheet with a drizzle of Vegetable 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 aluminum foil to keep warm.

   Vegetable Oil: 2 tsp, Tuscan Heat Spice: 1 tbsp, Salt, Pepper, aluminum foil
3. 

   3

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

   Gemelli Pasta: 6 oz
4. 

   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 Italian Chicken Sausage and cook, breaking up meat into pieces, until browned all over, 3-4 minutes (it’ll finish cooking in the next step).

   Italian Chicken Sausage: 9 oz
5. 

   5

   Add Tomato Paste and remaining Tuscan Heat Spice to pan. Cook, stirring constantly, until fragrant, 1-2 minutes. Stir in Chicken 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.

   Tomato Paste: 1.5 oz, Chicken Stock Concentrate: 1 unit
6. 

   6

   Stir gemelli, zucchini, Sour Cream , and Butter 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 Cheese .

   Sour Cream: 2 tbsp, Butter: 1 tbsp, Parmesan Cheese: ¼ cup