• Adjust 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; slice crosswise into 1/2-inch-thick half-moons. Halve, peel, and thinly slice onion.

• 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.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 11/2 cups pasta cooking water (2 cups for 4 servings), then drain.

• While pasta cooks, remove sausage from casing; 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, 5-6 minutes. • Add sausage and cook, breaking up meat into pieces, until browned, 3-4 minutes (it’ll finish cooking in the next step). Pat chicken dry with paper towels. Simply cook through this step as instructed, swapping in chicken or chicken sausage (no need to remove casing—there is none!) for pork sausage.

• 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 (11/2 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.

• Stir drained cavatappi, roasted zucchini, sour cream, and 1 TBSP butter (2 TBSP 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. Chicken is fully cooked when internal temperature reaches 165°.