Pork Sausage Gluten-Free Fusilli Bolognese

🥘 Ingredients

• Italian pork sausage
  18 oz
• Italian seasoning
  2 tbsp
• Parmesan cheese
  6 tbsp
• black pepper
  1 tsp
• butter
  2 tbsp
• cavatappi pasta
  8 oz
• chicken stock concentrate
  2 unit
• cooking oil
  2 tsp
• grape tomatoes
  8 oz
• onion
  2 unit
• salt
  1 tsp
• sour cream
  3 tbsp
• tomato paste
  2 unit
• zucchini
  2 unit

🍳 Cookware

• large pot
• baking sheet
• aluminum foil
• strainer
• large pan

1. 

   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 all produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, peel, and thinly slice onion .

   zucchini: 2 unit, onion: 2 unit
2. 

   2

   Toss zucchini and grape tomatoes on a baking sheet with a drizzle of cooking oil , half the Italian seasoning (you'll use the rest later), and a pinch of salt and black pepper . Roast on top rack, tossing halfway through, until browned and tender, ⏱️ 15 minutes . Tent with aluminum foil to keep warm.

   grape tomatoes: 8 oz, cooking oil: 2 tsp, Italian seasoning: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain using a strainer .

   cavatappi pasta: 8 oz
4. 

   4

   While pasta cooks, remove Italian pork sausage from casing if necessary; discard casing. 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 minutes . Add sausage and cook, breaking up meat into pieces, until browned, ⏱️ 3 minutes (it'll finish cooking in the next step).

   Italian pork sausage: 18 oz
5. 

   5

   Add tomato paste and remaining Italian seasoning to pan. Cook, stirring constantly, until fragrant, ⏱️ 1 minute . Stir in chicken 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 minutes . Reduce heat to medium low.

   tomato paste: 2 unit, chicken stock concentrate: 2 unit
6. 

   6

   Stir drained cavatappi, roasted zucchini and tomatoes, sour cream , and butter 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 cheese and serve.

   sour cream: 3 tbsp, butter: 2 tbsp, Parmesan cheese: 6 tbsp