Chicken Sausage Spaghetti Bolognese

🥘 Ingredients

• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• crushed tomatoes
  12 oz
• italian chicken sausage mix
  10 oz
• italian seasoning
  2 tsp
• olive oil
  2 tbsp
• parmesan cheese
  1 oz
• sour cream
  2 tbsp
• spaghetti
  4 oz
• sugar
  1 tsp
• zucchini
  2 pieces

🍳 Cookware

• large pot
• baking sheet
• large pan

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 pieces
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 ⏱️ 6 minutes . Watch carefully to avoid burning.

   olive oil: 2 tbsp, italian seasoning: 2 tsp
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 ⏱️ 5 minutes .

   italian chicken sausage mix: 10 oz
4. 

   4

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ½ cup pasta cooking water, then drain and set aside.

   spaghetti: 4 oz
5. 

   5

   While pasta cooks, stir crushed tomatoes , chicken stock concentrate , and sugar into pan with sausage. Season generously with salt and pepper. Bring to a simmer and cook until reduced ⏱️ 6 minutes .

   crushed tomatoes: 12 oz, chicken stock concentrate: 1 unit, sugar: 1 tsp
6. 

   6

   Stir sour cream and butter into pan with sauce until melted and combined. Add drained spaghetti and zucchini; toss to coat. 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: 2 tbsp, butter: 1 tbsp, parmesan cheese: 1 oz