Prep: <\/strong><\/p>\n Adjust rack to top position and preheat oven to 450\u00b0F. Bring a large pot of salted water<\/strong> to a boil. Wash and dry produce.<\/p>\n Trim and halve zucchini<\/strong> lengthwise, slice crosswise into \u00bd-inch-thick half-moons. Halve, peel, and thinly slice the onion.<\/strong><\/p>\n Roast zucchini: <\/strong><\/p>\n Toss zucchini<\/strong> on a baking sheet with a drizzle of oil,<\/strong> half the Italian Seasoning<\/strong> (you\u2019ll use the rest later), and a pinch of salt<\/strong> and pepper.<\/strong><\/p>\n Roast on top rack, tossing halfway through, until browned and tender, 14-16 minutes.<\/p>\n Optional:<\/strong> In a hot skillet, add a drizzle of oil,<\/strong> half the Italian Seasoning<\/strong> (you\u2019ll use the rest later), and a pinch of salt<\/strong> and pepper.<\/strong> Saut\u00e9 zucchini<\/strong> until lightly browned, 4-6 minutes.<\/p>\n Tent with foil to keep warm.<\/p>\n Cook pasta: <\/strong><\/p>\n Once water<\/strong> is boiling, add cavatappi<\/strong> to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.<\/p>\n Reserve 1\u00bd cups pasta cooking water<\/strong>, then drain.<\/p>\n Cook onion & sausage: <\/strong><\/p>\n While pasta<\/strong> cooks, remove sausage<\/strong> from casing, discard casing.<\/p>\n Heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add onion<\/strong> and a pinch of salt<\/strong> and pepper.<\/strong> Cook, stirring occasionally, until softened, 5- to 6-minutes.<\/p>\n Add sausage<\/strong> and cook, breaking up meat<\/strong> into pieces, until browned, 3- to 4-minutes (it\u2019ll finish cooking in the next step).<\/p>\n Make sauce: <\/strong><\/p>\n Add tomato paste<\/strong> and remaining Italian Seasoning<\/strong> to pan. Cook, stirring constantly, until fragrant, 1 minute.<\/p>\n Stir in stock concentrate<\/strong>, 1 cup reserved pasta cooking water<\/strong>, and a big pinch of salt<\/strong> and pepper.<\/strong> Bring to a simmer, cook until sauce<\/strong> has slightly thickened, and sausage<\/strong> is cooked through, 2- to 3-minutes.<\/p>\n Reduce heat to medium low.<\/p>\n Finish & serve: <\/strong><\/p>\n Stir drained cavatappi,<\/strong> roasted zucchini<\/strong>, sour cream<\/strong>, and 1 TBS butter<\/strong> into pan until thoroughly combined.<\/p>\n Tip: <\/strong>If needed, stir in more reserved cooking water<\/strong> a splash at a time until pasta<\/strong> is coated in a creamy sauce.<\/strong><\/p>\n Divide pasta<\/strong> between bowls. Sprinkle with Parmesan<\/strong> and serve.<\/p>\n Makes: 1\u00bd TBS<\/p>\n with Roasted Zucchini & Parmesan Yield: 2 Classic meat sauce, upgraded with spice-flecked Italian sausage. Mixed with roasted or saut\u00e9ed zucchini. Prep: 5 Cook: 30 1zucchini 6oz cavatappi pasta 1oz chicken stock concentrate 1yellow onion 1tbs Italian seasoning 9oz Italian pork sausage 1\u00bdoz tomato paste 1\u00bdtbs sour cream 3tbs parmesan cheese salt & pepper 2tsp cooking oil 1TBS butter Prep: Adjust rack to top position and preheat oven to 450\u00b0F. Bring a large pot of salted water to a boil….<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/08\/PorkSausageCavatappiBologneseServe.jpg?resize=300%2C170\")
<\/p>\nItalian Seasoning Blend<\/h3>\n
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