Sausage Cavatelli
Indulge in the comforting flavors of this hearty Sausage Cavatelli, a true crowd-pleaser that combines the richness of sweet Italian sausage with the tender chew of cavatelli pasta. This recipe features a robust tomato sauce infused with aromatic garlic, sautéed onions, and a hint of red pepper flakes for subtle heat, balanced perfectly with dried oregano and fresh basil. The addition of Parmesan cheese provides a creamy, savory finish to each bite. Ready in just 45 minutes, this one-pan wonder is perfect for weeknight dinners or cozy family gatherings. Serve it with a crusty loaf of bread and a crisp salad for the ultimate Italian-inspired meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 pound sweet Italian sausage
- 1 pound cavatelli pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil for the cavatelli pasta.
In a large skillet, heat the olive oil over medium heat. Remove the sausage casings if necessary and add the sausage to the skillet. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6-8 minutes.
Using a slotted spoon, transfer the cooked sausage to a plate lined with paper towels to drain excess fat.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes, tomato paste, dried oregano, red pepper flakes, salt, and black pepper. Let the sauce simmer over low heat for 10-15 minutes, stirring occasionally.
Meanwhile, cook the cavatelli pasta in the boiling water according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining the pasta.
Add the cooked sausage back into the tomato sauce and mix well. If the sauce is too thick, stir in a few tablespoons of the reserved pasta cooking water until the desired consistency is reached.
Combine the drained cavatelli pasta with the sausage sauce, stirring gently so the pasta is coated evenly.
Serve the sausage cavatelli hot, topped with grated Parmesan cheese and chopped fresh basil.
Nutrition Facts
Calories |
3539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 6628 mg | 288% | |
| Total Carbohydrate | 391.3 g | 142% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 47.1 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 912 mg | 70% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 4233 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
