Sausage Cavatappi Bolognese

Ingredients

  • 2 zucchinis

  • 2 yellow onions

  • 2 tablespoons Italian seasoning

  • 12-16 oz dry cavatappi pasta

  • 1 lb ground Italian sausage

  • 3 oz tomato paste

  • 1 cup chicken stock

  • 4 tablespoons (0.25 cup) sour cream

  • 0.5 cup shredded Parmesan cheese

Instructions

  1. Preheat oven to 450°F and line a baking sheet with aluminum foil. Bring a large pot of water to a boil.

  2. Trim and halve zucchini lengthwise, then cut crosswise into 0.5-inch semicircles. Halve, peel, and thinly slice onions.

  3. Toss zucchini on a baking sheet with a drizzle of oil, 1 teaspoon 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.

  4. Once water is boiling, add pasta to pot. Cook 9-11 minutes, until al dente. Reserve 1 cup of pasta cooking water, then drain.

  5. While pasta cooks, 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, for 5-6 minutes.

  6. Add sausage and cook, breaking into small pieces, until browned (3-4 minutes).

  7. Add tomato paste and remaining Italian seasoning to pan. Cook, stirring constantly, for 1 minute.

  8. Stir in chicken stock, pasta cooking water, and a large pinch of salt and pepper. Bring everything to a simmer and cook until sauce is slightly thickened and sausage is cooked through (2-3 minutes), then reduce heat to medium-low.

  9. Stir drained pasta, roasted zucchini, sour cream, and 1 tablespoon butter into pan until thoroughly combined.

  10. Serve, topped with Parmesan.

Notes

  • 18 oz of sausage with casings can be substituted for the ground sausage, provided casings are removed and filling is broken up.

  • Chicken sausage (ground or in casings) can be substituted for ground sausage.

  • Low-sodium chicken broth can be substituted for chicken stock.