with Chef Robert Larios, Photography by Patricia M. Larios
Pasta in the morning, day and night. These are the minimum times of the day anyone ought to have it. At least that is my thought because this is delicious comfort food, and life is about living in comfort. Then add some Italian chicken sausage, zucchini, Parmesan and a creamy, flavor-packed Bolognese sauce for a new level of flavor. This recipe calls for the twisty cavatappi pasta but I also experimented with the fusilli pasta, and it held the sauce very well.
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¡Buen provecho!
Chicken Sausage Cavatappi Bolognese with Zucchini and Parmesan
| Step 1 |
Adjust oven 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 half-inch-thick half-moons.
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.
| Step 2 |
Halve, peel and thinly slice onion.
| Step 3 |
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1.5 cups pasta cooking water (2 cups for 4 servings), then drain.
| Step 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).
| 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 (1.5 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.
| Step 6 |
Stir drained cavatappi, roasted zucchini, sour cream, and 1 tablespoon butter (2 tablespoons 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.
Ingredients
Directions
| Step 1 |
Adjust oven 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 half-inch-thick half-moons.
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.
| Step 2 |
Halve, peel and thinly slice onion.
| Step 3 |
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1.5 cups pasta cooking water (2 cups for 4 servings), then drain.
| Step 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).
| 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 (1.5 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.
| Step 6 |
Stir drained cavatappi, roasted zucchini, sour cream, and 1 tablespoon butter (2 tablespoons 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.
Notes
|
Food Lover’s Dictionary Bolognese; alla Bolognese [boh-luh-NEEZ; ah-lah boh-luhn-YAYZ]: Named after the rich cookery style of Bologna, Italy. Bolognese refers to dishes served with a thick, full-bodied meat and vegetable sauce enhanced with wine and milk or cream. The term alla Bolgnese on a menu designates pasta or other dish sauced in this manner. Bibliography: Copyright Barron’s Educational Services, Inc. 2009, adapted from The New Food Lover’s Companion, 2007, by Sharon Tyler Herbst and Ron Herbst. Recipe: https://www.hellofresh.com/recipes/chicken-sausage-cavatappi-bolognese-61f98622422b687c017a9408 Accessed March 18, 2022. |
Cooking Tidbit: You may use any pasta you wish – ideally a tube-style pasta. The original recipe called for cavatappi, but I rebelled and used fusilli in this one.
Food Quote: “If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It’s pretty easy to cook pasta, but a good sauce is way more useful.” – Emeril Lagasse
Utensils you will need:
- large pot
- baking sheet
- aluminum foil
- strainer
- large pan
