Creamy Pork 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 the ultimate weeknight dinner. This recipe takes it up a notch with sweet Italian pork sausage, tender roasted zucchini and juicy grape tomatoes, all tossed with twisty cavatappi in a creamy, flavor-packed sauce.

Ready in about 30 minutes, this dish is perfect for busy evenings when you want something hearty and delicious without a lot of fuss. The combination of savory sausage, roasted vegetables and Parmesan cheese creates a meal that’s sure to become a family favorite.

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Ingredients

1.5 tablespoon Sour CreamView 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

18 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 450°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim the zucchini, halve it lengthwise, then slice crosswise into ½-inch half-moons. Halve, peel and thinly slice the onion.
2. On a baking sheet, toss the zucchini and grape tomatoes 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 until al dente, 9-11 minutes. Reserve 1½ cups of pasta cooking water, then drain the pasta.
4. While the pasta cooks, remove the sausage from its casings if necessary. 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 later).
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 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 and tomatoes, sour cream and butter into the pan until well 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.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like penne, rigatoni or fusilli will work. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

This pasta is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or broth to loosen the sauce.

Is there a substitute for sour cream?

You can use Greek yogurt or heavy cream for a similar creamy texture. Add it at the end and stir gently to avoid curdling.