Creamy Pork Sausage Cavatappi with Roasted Zucchini and Tomatoes

There’s nothing quite like a bowl of pasta to satisfy a weeknight craving. This creamy cavatappi bolognese combines sweet Italian pork sausage with tender roasted zucchini and juicy grape tomatoes, all cloaked in a rich, savory sauce. The twisty cavatappi noodles catch every bit of the creamy, flavor-packed sauce, while a sprinkle of Parmesan adds the perfect finishing touch.

Ready in about 30 minutes, this dish is a hearty and delicious way to bring the family together. The roasted vegetables add a pop of color and freshness, balancing the richness of the sausage and cream. It’s comfort food at its finest-simple, satisfying and sure to become a regular in your dinner rotation.

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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

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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; slice crosswise into ½-inch-thick half-moons. Halve, peel and thinly slice onion.
2. 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.
3. 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.
4. 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 (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 has slightly thickened and sausage is cooked through, 2-3 minutes. Reduce heat to medium low.
6. 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 pasta shape?

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

Can I substitute the sour cream?

Heavy cream or crème fraîche can be used instead of sour cream for a similar creamy texture.

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.