Chicken Sausage Cavatappi Bolognese

🥘 Ingredients

• butter
  1 tbsp
• cavatappi pasta
  8 oz
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• italian chicken sausage mix
  10 oz
• italian seasoning
  2 tsp
• parmesan cheese
  ¼ cup
• sour cream
  2 tbsp
• tomato paste
  2 tbsp
• yellow onion (halved, peeled, thinly sliced)
  1 unit
• zucchini (trimmed, halved, cut into ½-inch half-moons)
  1 unit

🍳 Cookware

• baking sheet
• aluminum foil
• large pot
• large pan
• large pan
• large pan

1. 

   1

   yellow onion zucchini italian seasoning cavatappi pasta italian chicken sausage mix tomato paste chicken stock concentrate sour cream parmesan cheese cooking oil butter

   yellow onion: 1 unit (halved, peeled, thinly sliced), zucchini: 1 unit (trimmed, halved, cut into ½-inch half-moons), italian seasoning: 2 tsp, cavatappi pasta: 8 oz, italian chicken sausage mix: 10 oz, tomato paste: 2 tbsp, chicken stock concentrate: 1 unit, sour cream: 2 tbsp, parmesan cheese: ¼ cup, cooking oil: 1 tbsp, butter: 1 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and thinly slice yellow onion.
3. 

   3

   Toss zucchini on a baking sheet with a drizzle of cooking oil, half the italian seasoning, and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until browned and tender ⏱️ 15 minutes . Tent with aluminum foil to keep warm.
4. 

   4

   Once water is boiling, add cavatappi pasta to large pot . Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve 1½ cups pasta cooking water, then drain.
5. 

   5

   While pasta cooks, heat a drizzle of cooking oil in a large pan over medium-high heat. Add yellow onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened ⏱️ 6 minutes . Add italian chicken sausage mix and cook, breaking up meat into pieces, until browned ⏱️ 4 minutes .
6. 

   6

   Add tomato paste and remaining italian seasoning to large pan . Cook, stirring constantly, until fragrant ⏱️ 1 minute . Stir in chicken 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 ⏱️ 3 minutes . Reduce heat to medium low.
7. 7

   Stir drained cavatappi pasta, roasted zucchini, sour cream, and 1 TBSP butter into large pan until thoroughly combined. TIP: 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 cheese and serve.