Chicken Sausage Cavatappi Bolognese

hellofresh.com

Ellen Davis

1 yellow onion

1 tbsp Italian seasoning

2 teaspoon Vegetable Oil

1 tablespoon Butter

9 ounce Italian chicken sausage

1 tsp Chicken stock concentrate, Better than Boullion roasted chicken base

Parmesean cheese

1 zucchini

6 ounce cavatappi pasta

1.5 ounce tomato paste

2 tablespoon sour cream

Salt

Pepper

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 onion.

Toss zucchini on a baking sheet with a drizzle of oil, half the Italian Seasoning (you’ll use the rest later), and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until browned and tender, 14 to 16 minutes. Tent with foil to keep warm.

Once water is boiling, add cavatappi to pot. Cook until al dente, 9 to 11 minutes. Reserve 1½ cups pasta cooking water (2 cups for 4 servings), 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, until softened, 5 to 6 minutes.

Add sausage and cook, breaking up meat into pieces, until browned, 3 to 4 minutes (it’ll finish cooking in the next step).

Add tomato paste and remaining Italian Seasoning to pan. Cook, stirring constantly, until fragrant, 1 minute.

Stir in stock concentrate, 1 cup reserved pasta cooking water (1½ cups for 4 servings), and a big pinch of salt and pepper. Bring to a simmer; cook until sauce is slightly thickened and sausage is cooked through, 2 to 3 minutes.

Reduce heat under pan to medium low.

Stir cavatappi, zucchini, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) into pan until thoroughly combined.

(TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in sauce.)

Divide pasta between bowls. Sprinkle with Parmesan and serve.

Page footer