Chicken Sausage Cavatappi Bolognese
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Chicken Sausage Cavatappi Bolognese

Chicken Sausage Cavatappi Bolognese

with Roasted Zucchini & Parmesan

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.

Protein Smart

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

Total Time30 minutes
Prep Time5 minutes


serving amount

1 unit


1 unit


1 tablespoon

Italian Seasoning

6 ounce

Cavatappi Pasta

(Contains Wheat)

9 ounce

Italian Chicken Sausage Mix

1 unit

Tomato Paste

1 unit

Chicken Stock Concentrate

1.5 tablespoon

Sour Cream

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery



2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories830 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate84 g
Sugar14 g
Dietary Fiber5 g
Protein42 g
Cholesterol160 mg
Sodium1530 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.


Large Pot
Baking Sheet
Aluminum Foil
Large Pan



• 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; slice crosswise into ½-inch-thick half-moons. Halve, peel, and thinly slice onion.

Roast Zucchini

• 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.

Cook Pasta

• 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.

Cook Onion & Sausage

• 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).

Make Sauce

• 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.

Finish & Serve

• 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.

Chicken Sausage is fully cooked when internal temperature reaches 165º.