Chicken Sausage Cavatappi Bolognese

Overview

A bowl of pasta never fails to satisfy — it’s quick, carby, comforting, and our total weeknight go-to. When you add sweet Italian chicken sausage, tender bites of zucchini, and Parmesan to the equation, you’ve reached another level of deliciousness entirely.

This meal is inspired by HelloFresh, which we originally used to make this in the past.

• Serves: 6
• Prep Time: ~5 minutes
• Cook Time: ~30 minutes

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Italian Chicken Sausage	27 oz	~1,470 kcal	FatSecret
Cavatappi Pasta	18 oz	~1,890 kcal	FatSecret
Zucchini	3 medium (~12 oz)	~66 kcal	FatSecret
Yellow Onions	3 medium (~12 oz)	~132 kcal	FatSecret
Tomato Paste	4.5 oz	~110 kcal	FatSecret
Sour Cream	6 tbsp (~3 oz)	~174 kcal	FatSecret
Parmesan Cheese	¾ cup (~3 oz)	~330 kcal	FatSecret
Butter	3 tbsp (~1.5 oz)	~300 kcal	FatSecret
Olive Oil	1 tbsp	119 kcal	FatSecret
Italian Seasoning	3 tbsp	~30 kcal	Estimated
Sugar	3 tsp	48 kcal	FatSecret
Salt & Pepper	To taste	0 kcal	—
Total (for 6 servings)		~4,669 kcal
Per Serving		~778 kcal

Ingredients

Produce

• 3 medium zucchinis
• 3 medium yellow onions

Pantry

• 18 oz cavatappi pasta
• 4.5 oz tomato paste
• 3 tbsp butter
• 1 tbsp olive oil (plus extra for roasting)
• 3 tbsp Italian seasoning
• 3 tsp sugar
• Salt & pepper

Dairy

• ¾ cup Parmesan cheese
• 6 tbsp sour cream

Protein

• 27 oz Italian chicken sausage

Instructions

1. Prep the veggies

   • Adjust rack to top position and preheat oven to 450°F.
   • Wash and dry produce. Trim and halve zucchinis lengthwise; cut into ½-inch half-moons. Halve, peel, and thinly slice onion.

2. Roast the zucchini

   • Toss zucchini on a baking sheet with a drizzle of olive oil, half the Italian seasoning, salt, and pepper.
   • Roast until browned and tender, 14–16 minutes, tossing halfway. Tent with foil to keep warm.

3. Cook the pasta

   • Bring a large pot of salted water to a boil.
   • Add cavatappi and cook until al dente, 9–11 minutes. Reserve 1½ cups pasta water, then drain.

4. Cook the aromatics & sausage

   • Heat a drizzle of olive oil in a large pan over medium-high.
   • Add onion, salt, and pepper; cook until softened, 5–6 minutes.
   • Add sausage, breaking up into pieces, and cook until browned, 3–4 minutes.

5. Build the sauce

   • Stir in tomato paste and remaining Italian seasoning; cook until fragrant, ~1 minute.
   • Add reserved pasta water, sugar, salt, and pepper. Simmer until slightly thickened and sausage is cooked through, 2–3 minutes.
   • Stir in sour cream and butter until smooth and creamy.

6. Finish the pasta

   • Stir in drained pasta, roasted zucchini, and half the Parmesan until combined.
   • Add splashes of pasta water as needed until sauce coats pasta.

7. Serve

   • Divide pasta between bowls. Sprinkle with remaining Parmesan and serve warm.

💡 Notes

• Add red pepper flakes for heat.
• Swap cavatappi for rigatoni, penne, or fusilli.
• Stir in an extra knob of butter before serving for added richness.