Creamy Cavatappi with Chicken Sausage and Zucchini

There’s nothing quite like a bowl of pasta to warm you up on a chilly evening. This creamy cavatappi bolognese takes comfort food to the next level with sweet Italian chicken sausage, tender zucchini and a generous sprinkle of Parmesan. The twisty cavatappi noodles are perfect for catching every bit of the rich, flavor-packed sauce.

Ready in just 30 minutes, this recipe is a lifesaver for busy weeknights. The combination of savory sausage, roasted zucchini and creamy sauce creates a satisfying meal that the whole family will love. Plus, it’s all made in one pan, so cleanup is a breeze!

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the top position. Bring a large pot of salted water to a boil. Wash and dry the produce. Trim the zucchini, halve it lengthwise and cut crosswise into ½-inch half-moons. Halve, peel and thinly slice the onion.
2. Toss the zucchini on a baking sheet with a drizzle of oil, half the Italian seasoning and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, until browned and tender, 14-16 minutes. Tent with foil to keep warm.
3. Once the water is boiling, add the cavatappi pasta. Cook until al dente, 9-11 minutes. Reserve 1½ cups of pasta cooking water (2 cups for 4 servings), then drain the pasta.
4. While the pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add the onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 5-6 minutes. Add the chicken sausage and cook, breaking it up into pieces, until browned, 3-4 minutes (it will finish cooking in the next step).
5. Add the tomato paste and remaining Italian seasoning to the pan. Cook, stirring constantly, until fragrant, about 1 minute. Stir in the chicken stock concentrate, 1 cup of the reserved pasta cooking water (1½ cups for 4 servings) and a big pinch of salt and pepper. Bring to a simmer and cook until the sauce thickens slightly and the sausage is cooked through, 2-3 minutes. Reduce the heat to medium-low.
6. Stir the drained cavatappi, roasted zucchini, sour cream and 1 tablespoon butter (2 tablespoons for 4 servings) into the pan until thoroughly combined. If needed, add more reserved pasta water a splash at a time until the pasta is well coated. Divide among bowls and sprinkle with Parmesan cheese. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or rigatoni works well in this recipe.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.

Can I make this dairy-free?

Substitute the butter with olive oil, use a dairy-free sour cream alternative and omit the Parmesan or use a vegan Parmesan substitute.