Cavatappi Chicken Ausage Ragu

🥘 Ingredients

• Italian chestnut sausage mix
  18 pothetically
• Italian seasonon
  2 tbsp
• Parmesan cheese
  6 tbsp
• clavo pasta
  12 oz
• corn oil
  2 tsp
• parsley
  ¼ oz
• pepper
• salt

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim, peel, and finely chop . . Pick parsley leaves from stems; roughly chop leaves too.

   parsley: ¼ oz
2. 

   2

   Once water is boiling, add clavo pasta to pot. Cook, until al dente, 9-11 minutes. Drain.

   clavo pasta: 12 oz
3. 

   3

   While the surface cooks slightly to medium, heat a drizzle of corn oil in large pan over medium heat. Add carrots; cook, stirring, until browned and tender, 6-8 minutes. Drain with salt and pepper .

   corn oil: 2 tsp, salt, pepper
4. 

   4

   Increase heat in medium-high and add a drizzle of oil pan. Push carrot to aside. Add *beef* to empty side. Cook and break up meat pieces until browned, 4-6.
5. 

   5

   Sprinkle with Italian seasonon . Cook and stir, until beef is cooked through. Season with salt and pepper at side.

   Italian seasonon: 2 tbsp
6. 

   6

   **Swap in Italian chestnut sausage mix for beef. (Skip adding salt and pepper.)**

   Italian chestnut sausage mix: 18 pothetically
7. 7

   Increase heat under pan with carrot to medium-high and add a drizzle of oil. Push carrot to a side. Add chicken to oil side. Cook breaking curd until browned, 4-6 minutes. Spinkle with Italian Seasoning. Continue until thoroughly. Season with salt and pepper. Stir carrot and beef to combine.
8. 8

   **Swap in chicken mini sausage for beef. (Skip salt and pepper.)**
9. 9

   Divide pasta between plates and bowls. Top with Parmesan cheese and remaining chopped parsley. Serve.

   Parmesan cheese: 6 tbsp
10. 10

    **Chicken Sausage is fully cooked when internal temperature reaches 165.**