Creamy Cavatappi Bolognese with Italian 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 combines sweet Italian chicken sausage, tender zucchini and a rich, savory sauce that coats every twisty noodle. It’s a satisfying meal that comes together in just 30 minutes, making it perfect for busy weeknights.

The sauce gets its depth from tomato paste and chicken stock, while a touch of sour cream adds creaminess without being heavy. Topped with salty Parmesan, this dish is sure to become a family favorite.

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

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dairy-free?

Substitute sour cream with dairy-free yogurt and omit Parmesan or use a vegan alternative.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth.