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Chicken Sausage Cavatappi Bolognese

Chicken Sausage Cavatappi Bolognese

with Zucchini & Parmesan

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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. Ready to enjoy bite after bite of twisty cavatappi pasta cloaked in this creamy, flavor-boosted Bolognese? We thought so.

Tags:Cook together
Allergens:WheatMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
4
6
Ingredientsarrow down iconarrow down icon
serving amount
4
6

1 unit

Yellow Onion

1 unit

Zucchini

1 tablespoon

Italian Seasoning

6 ounce

Cavatappi Pasta

(ContainsWheat)

9 ounce

Italian Chicken Sausage Mix

1.5 ounce

Tomato Paste

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories820 kcal
Fat32 g
Saturated Fat13 g
Carbohydrate88 g
Sugar14 g
Dietary Fiber6 g
Protein43 g
Cholesterol150 mg
Sodium1520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Aluminum Foil
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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, 14-16 minutes. • Tent with foil to keep warm.

3

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain.

4

• 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, 5-6 minutes. • Add sausage* and cook, breaking up meat into pieces, until browned, 3-4 minutes (it’ll finish cooking in the next step).

5

• 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 has slightly thickened and sausage is cooked through, 2-3 minutes. • Reduce heat to medium low.

6

• Stir drained cavatappi, roasted 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 a creamy sauce. • Divide pasta between bowls. Sprinkle with Parmesan and serve.