Chicken Sausage Linguine Bolognese

🥘 Ingredients

• Black Pepper
• Butter
  1 tbsp
• Chicken Stock Concentrate
  2 unit
• Crushed Tomatoes
  2 unit
• Italian Chicken Sausage Mix
  18 oz
• Italian Seasoning
  2 tbsp
• Linguine Pasta
  12 oz
• Olive Oil
  1 tbsp
• Parmesan Cheese
  6 tbsp
• Pasta cooking water
  ½ cup
• Salt
  1 tbsp
• Sour Cream
  3 tbsp
• Sugar
  2 tsp
• Zucchini
  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 lengthwise; thinly slice crosswise into half-moons.

   Zucchini: 2 unit
2. 

   2

   Toss zucchini on a baking sheet with a large drizzle of Olive Oil , half the Italian Seasoning (you'll use the rest in the next step), Salt , and Black Pepper . Broil until browned and softened, 5-7 minutes. TIP: Watch carefully to avoid burning.

   Olive Oil: 1 tbsp, Italian Seasoning: 2 tbsp, Salt: 1 tbsp, Black 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, 4-6 minutes.

   Italian Chicken Sausage Mix: 18 oz
4. 

   4

   Once water is boiling, add Linguine Pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve Pasta cooking water , then drain using a strainer and set aside.

   Linguine Pasta: 12 oz, Pasta cooking water: ½ cup
5. 

   5

   While pasta cooks, stir Crushed Tomatoes , Chicken Stock Concentrate , and Sugar (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, 5-7 minutes.

   Crushed Tomatoes: 2 unit, Chicken Stock Concentrate: 2 unit, Sugar: 2 tsp
6. 

   6

   Stir Sour Cream and ½ TBSP Butter (1 TBSP for 4 servings) into pan with sauce until melted and combined. Add zucchini and drained linguine; 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: 3 tbsp, Butter: 1 tbsp, Parmesan Cheese: 6 tbsp