Pork Sausage Gluten-Free Fusilli Bolognese

🥘 Ingredients

• black pepper
  1 pinch
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• gluten-free fresh fusilli pasta
  8 oz
• grape tomatoes
  1 c
• italian pork sausage
  8 oz
• italian seasoning
  1 tbsp
• onion
  1 unit
• parmesan cheese
  2 tbsp
• salt
  1 pinch
• sour cream
  2 tbsp
• tomato paste
  2 tbsp
• zucchini
  2 unit

1. 

   1

   Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce.
2. 

   2

   Toss zucchini and grape tomatoes on a baking sheet with a drizzle of cooking oil , half the italian seasoning , and a pinch of salt and black pepper . Roast until tender ⏱️ 15 minutes .

   zucchini: 2 unit, grape tomatoes: 1 c, cooking oil: 1 tbsp, italian seasoning: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch
3. 

   3

   Once water is boiling, add gluten-free fresh fusilli pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 9 minutes . Reserve some pasta water before draining.

   gluten-free fresh fusilli pasta: 8 oz
4. 

   4

   While pasta cooks, heat remaining oil in a large pan over medium-high heat. Remove italian pork sausage from casing if necessary; discard casing. Crumble sausage into pan and cook until browned ⏱️ 5 minutes .

   italian pork sausage: 8 oz
5. 

   5

   Stir in onion (diced) and cook until softened. Add tomato paste and remaining italian seasoning to pan. Cook, stirring constantly, until fragrant ⏱️ 1 minute .

   onion: 1 unit, tomato paste: 2 tbsp
6. 

   6

   Stir drained pasta, roasted zucchini and tomatoes, sour cream , chicken stock concentrate (diluted in 1 cup water), and butter into pan until thoroughly combined. If needed, stir in reserved cooking water a splash at a time until pasta is coated in a creamy sauce. Serve topped with parmesan cheese .

   sour cream: 2 tbsp, chicken stock concentrate: 1 unit, butter: 1 tbsp, parmesan cheese: 2 tbsp