Sausage Cavatappi Bolognese

Ingredients

Preheat oven to 450°F and line a baking sheet with aluminum foil. Bring a large pot of water to a boil.
Trim and halve zucchini lengthwise, then cut crosswise into 0.5-inch semicircles. Halve, peel, and thinly slice onions.
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.
Once water is boiling, add pasta to pot. Cook 9-11 minutes, until al dente. Reserve 1 cup of pasta cooking water, then drain.
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.
Add sausage and cook, breaking into small pieces, until browned (3-4 minutes).
Add tomato paste and remaining Italian seasoning to pan. Cook, stirring constantly, for 1 minute.
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.
Stir drained pasta, roasted zucchini, sour cream, and 1 tablespoon butter into pan until thoroughly combined.
Serve, topped with Parmesan.

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.

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