Cavatappi Chicken Sausage Ragù
with Parmesan & Parsley
- Wheat
- Milk
A big bowl of pasta never fails to satisfy—it’s quick, carby, comforting, and our go-to no matter the weather. When you add a rich ground beef sauce laced with sweet carrots, cream cheese, butter, parsley, and Parmesan, you’ve reached another level of deliciousness entirely. Ready to enjoy bite after bite of twirly cavatappi cloaked in this flavor-boosted ragù? We thought so.
Ingredients
3 ounce
Carrot
¼ ounce
Parsley
6 ounce
Cavatappi Pasta
(Contains: Wheat)
9 ounce
Italian Chicken Sausage Mix
1 tablespoon
Italian Seasoning
14 ounce
Marinara Cup
2 tablespoon
Cream Cheese
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim, peel, and finely chop carrot. Pick parsley leaves from stems; roughly chop leaves.
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
• While cavatappi cooks, heat a drizzle of oil in a large pan over medium heat. Add carrot; cook, stirring, until browned and tender, 6-8 minutes. Season with salt and pepper.
• Increase heat under pan with carrot to medium high and add a drizzle of oil. Push carrot to one side of pan. • Add beef* to empty side. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Sprinkle with Italian Seasoning. Cook, stirring, until beef is cooked through, 4-6 minutes. Season generously with salt and pepper. • Stir carrot and beef to combine.
Swap in sausage* for beef. (Skip adding salt and pepper.)
• Increase heat under pan with carrot to medium high and add a drizzle of oil. Push carrot to one side of pan. • Add beef* to empty side. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Sprinkle with Italian Seasoning. Cook, stirring, until beef is cooked through, 4-6 minutes. Season generously with salt and pepper. • Stir carrot and beef to combine. Swap in sausage* for beef. (Skip adding salt and pepper.)
• Divide pasta between plates or bowls. Top with Parmesan and remaining chopped parsley. Serve.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, flavorful ragù; some found it reminiscent of childhood goulash 🍲.
- Ease of prep: Quick and easy to prepare, with straightforward instructions that came together well.
- Suggestions: Consider adding extra vegetables or a can of corn for more layers of flavor and texture.
- Portions: Generous servings satisfied most diners; some found it quite filling for a pasta dish.
- Protein: Chicken sausage was a hit, with several preferring it over ground beef for added flavor.
Reviews from our home cooks
Delicious, creamy and flavorful. We substituted chicken sausage, I think it would be better with beef or ground turkey as a better substitution.
Very good; didn't use all the Italian seasoning since chicken was already pre seasoned; needed an extra carrot or extra veggie with it; more cheese needed
The recipe was easy to follow, tasty and very big portion
Not a fan of cream cheese so I added pasta water to the dish for creaminess.
Even after cooking for a long time, the carrots were way too crunchy in the pasta sauce. It was not well-received by my family.
This was so amazing, easy to cook, smelt amazing, and was so very good.
I think it needed a bit more seasoning but I liked the meal overall and appreciate how easily it came together.
The carrot was limp. We replaced it. We prefer more vegetables. We used 4oz of the pasta. 6 ozs = 3 servings, not 2
Packed with flavor. Nice, rich Ragu. I went with the chicken sausage. Loved it.
Winter comfort dinner - very filling. Would definitely get again.
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