Cavatappi Chicken Sausage Ragù

🥘 Ingredients

• butter
  1 tbsp
• carrot
  1 unit
• cavatappi pasta
  8 oz
• cooking oil
  1 tbsp
• cream cheese
  2 oz
• italian chicken sausage mix
  2 unit
• italian seasoning
  1 packet
• marinara cup
  1 c
• parmesan cheese
  1 oz
• parsley
  1 bunch

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim, peel, and finely chop carrot . Pick parsley leaves from stems and roughly chop.

   carrot: 1 unit, parsley: 1 bunch
2. 

   2

   Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 9 minutes . Drain.

   cavatappi pasta: 8 oz
3. 

   3

   While pasta cooks, heat a drizzle of cooking oil in a large pan over medium heat. Add carrot and cook, stirring, until browned and tender ⏱️ 6 minutes . Season with salt and pepper.

   cooking oil: 1 tbsp
4. 

   4

   Increase heat under pan to medium-high and add another drizzle of oil. Push carrot to one side of pan. Add italian chicken sausage mix to empty side. Cook, breaking sausage into pieces, until browned ⏱️ 4 minutes . Sprinkle with italian seasoning and cook, stirring, until sausage is cooked through ⏱️ 4 minutes . Do not add salt or pepper. Stir carrot and sausage to combine.

   italian chicken sausage mix: 2 unit, italian seasoning: 1 packet
5. 

   5

   Reduce heat to medium-low. Stir in marinara cup , cream cheese , and butter until melted and fully combined. Simmer until sauce thickens slightly ⏱️ 2 minutes .

   marinara cup: 1 c, cream cheese: 2 oz, butter: 1 tbsp
6. 

   6

   Divide pasta between plates or bowls. Top with parmesan cheese and remaining chopped parsley. Serve immediately.

   parmesan cheese: 1 oz