Pork Sausage Cavatappi Bolognese with Roasted Zucchini and Parmesan

There’s nothing quite like a bowl of pasta to satisfy a weeknight craving. This dish combines twisty cavatappi with sweet Italian pork sausage, tender roasted zucchini and a creamy tomato sauce that’s packed with flavor. The addition of Parmesan cheese takes it over the top, making every bite rich and delicious.

Ready in just 30 minutes, this recipe is perfect for busy evenings when you want something comforting without spending hours in the kitchen. The combination of savory sausage, fresh zucchini and al dente pasta creates a balanced meal that the whole family will love.

Log in to save recipes and build weekly shopping lists.

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

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil for the pasta.
2. Trim the ends of the zucchini and cut it into ½-inch thick half-moons. Peel and dice the onion into small pieces.
3. On a baking sheet, toss the zucchini with a drizzle of cooking oil and a pinch of salt and pepper. Roast for 15-20 minutes, until tender and lightly browned.
4. While the zucchini roasts, add the cavatappi pasta to the boiling water and cook according to package directions until al dente. Reserve ½ cup of pasta water before draining.
5. In a large skillet, heat 1 teaspoon of cooking oil over medium-high heat. Remove the Italian pork sausage from its casings (if applicable) and add to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate.
6. Reduce heat to medium and add the butter to the same skillet. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the tomato paste and Italian seasoning, cooking for 1 minute until fragrant.
7. Add the chicken stock concentrate and ½ cup of water (or use the reserved pasta water) to the skillet. Stir to combine, then bring to a simmer. Cook for 2 minutes until slightly thickened.
8. Reduce heat to low and stir in the sour cream and half of the Parmesan cheese. Add the cooked sausage and roasted zucchini back to the skillet, along with the drained pasta. Toss everything together, adding a splash of pasta water if needed to loosen the sauce.
9. Serve the pasta in bowls and top with the remaining Parmesan cheese. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like penne, rigatoni or fusilli will work well in this recipe.

Can I substitute the pork sausage?

Absolutely. You can use chicken or turkey sausage for a lighter option or even a plant-based sausage for a vegetarian version.

How do I store leftovers?

Store leftovers 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.