Creamy Chicken Sausage Cavatappi with Roasted Zucchini and Tomatoes

There’s something about a bowl of pasta that just hits the spot-it’s quick, comforting and endlessly satisfying. This creamy chicken sausage cavatappi bolognese takes it up a notch with tender roasted zucchini, sweet grape tomatoes and a luscious sauce that coats every twist of the pasta. The best part? It comes together in under 30 minutes, making it the perfect weeknight dinner.

We’ve swapped traditional pork for Italian chicken sausage, keeping things lighter without sacrificing flavor. The sauce gets a boost from tomato paste, Italian seasoning and a touch of sour cream for creaminess. Toss in some Parmesan at the end and you’ve got a dish that’s sure to become a regular in your dinner rotation.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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.
2. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, peel and thinly slice onion.
3. Toss zucchini and tomatoes 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.
4. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1½ cups pasta cooking water, then drain.
5. While pasta cooks, remove sausage from casing if necessary; discard casing. 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.
6. 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 has slightly thickened and sausage is cooked through, 2-3 minutes. Reduce heat to medium low.
7. Stir drained cavatappi, roasted zucchini and tomatoes, sour cream and 1 TBSP butter into pan until thoroughly combined. If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce. Divide pasta between bowls. Sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with pork, turkey or plant-based sausage. Adjust cooking time as needed.

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 to loosen the sauce.

Can I make this dairy-free?

Use dairy-free sour cream and Parmesan alternatives and substitute butter with olive oil or vegan butter.