🍝 Chicken Sausage Cavatappi Bolognese 🍗

• 12 ounces cavatappi pasta 🍝
• 1 pound chicken sausage, casing removed 🍗
• 1 small onion, diced 🧅
• 2 cloves garlic, minced 🧄
• 1 carrot, diced 🥕
• 1 celery stalk, diced 🌿
• 1 can (14 oz) crushed tomatoes 🍅
• 1 tablespoon tomato paste 🍅
• 1 teaspoon Italian seasoning 🌿
• Salt and pepper to taste 🧂
• 1/4 cup fresh basil, chopped (for garnish) 🌿
• Grated Parmesan cheese for serving (optional) 🧀
• 2 tablespoons olive oil 🫒

Cook the Pasta:

• Boil a large pot of salted water 💧. Add the cavatappi 🍝 and cook until al dente. Drain and set aside.

Sauté Vegetables:

• In a large skillet, heat olive oil 🫒 over medium heat. Add diced onion 🧅, carrot 🥕, and celery 🌿. Sauté until softened, about 5 minutes.

Cook the Chicken Sausage:

• Add the chicken sausage 🍗 to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 7-10 minutes.

Add Garlic and Tomatoes:

• Stir in the minced garlic 🧄 and cook for 1 minute. Add the crushed tomatoes 🍅, tomato paste 🍅, Italian seasoning 🌿, salt 🧂, and pepper. Simmer for about 10 minutes, allowing the flavors to meld.

Combine Pasta:

• Add the cooked cavatappi 🍝 to the skillet and toss to combine, ensuring the pasta is well coated with the sauce.

Serve:

• Serve warm, garnished with fresh basil 🌿 and grated Parmesan cheese 🧀 if desired!