| 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.
