Creamy Pork Sausage Cavatappi with Roasted Zucchini and Parmesan

There’s nothing quite like a bowl of pasta to satisfy those weeknight cravings. This creamy cavatappi bolognese brings together sweet Italian pork sausage, tender roasted zucchini and a rich, savory sauce that clings to every twist of the pasta. Finished with a sprinkle of Parmesan, it’s a comforting meal that feels special but comes together quickly.

Roasting the zucchini brings out its natural sweetness and adds a lovely texture contrast to the hearty sauce. The sausage is cooked with onion and Italian seasoning, then simmered with tomato paste and chicken stock for a deeply flavorful base. A touch of sour cream and butter makes the sauce luxuriously creamy without being heavy. Ready in about 30 minutes, this is the perfect dinner for busy nights.

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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 Pork Sausage MixView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking 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 an oven rack to the top position and preheat the oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry the produce. Trim the zucchini, halve it lengthwise, then slice crosswise into ½-inch-thick half-moons. Halve, peel and thinly slice the onion.
2. On a baking sheet, toss the zucchini 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 and cook, stirring occasionally, 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 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 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 has slightly thickened 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 cooking water a splash at a time until the pasta is coated in a creamy sauce. Divide the pasta between bowls, sprinkle with Parmesan and serve. (Pork sausage is fully cooked when it reaches an internal temperature of 160°F.)

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with mild or hot Italian sausage or even ground pork seasoned with fennel and garlic.

How do I store leftovers?

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

Can I make this dish vegetarian?

Absolutely! Omit the sausage and add more vegetables like mushrooms or bell peppers. Use vegetable stock concentrate instead of chicken.