Gluten-Free Italian Chicken Sausage Fusilli Rosa

🥘 Ingredients

• Italian chicken sausage mix
  18 oz
• Parmesan cheese (divided)
  3/4 c
• black pepper
  1 teaspoon (tsp)
• butter
  2 tablespoon (tbsp)
• chicken stock concentrate
  2 unit
• chili flakes
  2 tsp
• cooking oil
  2 teaspoon (tsp)
• cream cheese
  1/2 c
• garlic powder
  2 tsp
• gluten-free fresh fusilli pasta
  14 oz
• salt
  1 teaspoon (tsp)
• sugar
  1 teaspoon (tsp)
• tomato paste
  2 unit
• zucchini (lengthwise)
  2 unit

🍳 Cookware

• large pot
• large pan
• strainer

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini ; slice crosswise into ¼-inch-thick half-moons.

   zucchini: 2 unit (lengthwise)
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini; season with salt and black pepper . Cook, stirring occasionally, until browned and tender, ⏱️ 6 minutes . Turn off heat; transfer zucchini to a plate. Heat another drizzle of cooking oil in same pan over medium-high heat. Add Italian chicken sausage mix ; cook, breaking up meat into pieces, until almost cooked through, ⏱️ 4 minutes (it'll finish cooking in Step 4).

   cooking oil: 2 teaspoon (tsp), salt: 1 teaspoon (tsp), black pepper: 1 teaspoon (tsp), Italian chicken sausage mix: 18 oz
3. 

   3

   Once water is boiling, add gluten-free fresh fusilli pasta to pot; cook, stirring occasionally, until al dente, ⏱️ 3 minutes . Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain using strainer .

   gluten-free fresh fusilli pasta: 14 oz
4. 

   4

   While pasta cooks, stir garlic powder and tomato paste into pan with sausage; cook until tomato paste is well distributed and sausage is fully cooked, ⏱️ 2 minutes . Stir in cream cheese , chicken stock concentrate , ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn't finished cooking yet), butter , sugar , and a pinch of chili flakes to taste. (For 4 servings, use ¾ cup reserved pasta cooking water, 2 TBSP butter, and 1 tsp sugar.) Remove from heat.

   garlic powder: 2 tsp, tomato paste: 2 unit, cream cheese: 1/2 c, chicken stock concentrate: 2 unit, butter: 2 tablespoon (tbsp), sugar: 1 teaspoon (tsp), chili flakes: 2 tsp
5. 

   5

   Add drained fusilli and zucchini to pan with sauce. Stir in half the Parmesan cheese ; season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

   Parmesan cheese: 3/4 c (divided)
6. 

   6

   Divide pasta between bowls; top with remaining Parmesan and serve.