↞ recipe box start page
Category: PASTA
Prep Time: Cook Time: Total Time:
The wide grooves of cavatappi, a corkscrew-shaped pasta, trap the bits of sausage in this creamy sauce. If you can't find a sausage flavored with fennel, add 1/2 tsp. fennel seeds, preferably lightly crushed in a spice grinder or mortar, at the same time that you add the sausage to the pan.
Ingredients:
1 Tbs. olive oil
3/4 lb. hot Italian sausage with fennel seed,
loose or casings removed
1 lb. ripe plum tomatoes, peeled, seeded and
diced
2 Tbs. minced fresh flat-leaf parsley
1/2 cup heavy cream
Salt and freshly ground pepper, to taste
1 lb. dried cavatappi or fusilli
1 cup grated Parmigiano-Reggiano cheese
Directions:
In a large saute pan over medium-low heat, warm the olive oil. Add the sausage and cook slowly, breaking it up into bits with a fork, until it loses its raw color, about 5 minutes; do not allow it to brown or harden. Stir in the tomatoes and parsley. Increase the heat to medium and cook, uncovered, until the tomatoes have softened, 5 to 10 minutes. Stir in the cream and simmer briefly until the cream thickens slightly, about 3 minutes. Season with salt and pepper, then remove from the heat.
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package directions. While the pasta is cooking, reheat the sauce gently over low heat.
Drain the pasta and return to the warm pot. Add the sauce and toss. Divide among warmed dishes and serve immediately. Pass the cheese at the table.
Serves 4 to 6
view more member recipes
Cavatappi with Sausage and Tomato
view my recipes
print
save
Category: PASTA
Prep Time: Cook Time: Total Time:
The wide grooves of cavatappi, a corkscrew-shaped pasta, trap the bits of sausage in this creamy sauce. If you can't find a sausage flavored with fennel, add 1/2 tsp. fennel seeds, preferably lightly crushed in a spice grinder or mortar, at the same time that you add the sausage to the pan.
Ingredients:
1 Tbs. olive oil
3/4 lb. hot Italian sausage with fennel seed,
loose or casings removed
1 lb. ripe plum tomatoes, peeled, seeded and
diced
2 Tbs. minced fresh flat-leaf parsley
1/2 cup heavy cream
Salt and freshly ground pepper, to taste
1 lb. dried cavatappi or fusilli
1 cup grated Parmigiano-Reggiano cheese
Directions:
In a large saute pan over medium-low heat, warm the olive oil. Add the sausage and cook slowly, breaking it up into bits with a fork, until it loses its raw color, about 5 minutes; do not allow it to brown or harden. Stir in the tomatoes and parsley. Increase the heat to medium and cook, uncovered, until the tomatoes have softened, 5 to 10 minutes. Stir in the cream and simmer briefly until the cream thickens slightly, about 3 minutes. Season with salt and pepper, then remove from the heat.
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package directions. While the pasta is cooking, reheat the sauce gently over low heat.
Drain the pasta and return to the warm pot. Add the sauce and toss. Divide among warmed dishes and serve immediately. Pass the cheese at the table.
Serves 4 to 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Ziti - Sausage And Tomato
by KitchenMagician
Makes 4 servings. 1 T. olive oil 6 cloves garlic, crushed 1 tsp. crushed chili peppers 1 28-oz. can crushed tomatoes 3 c. water 1 lb. ziti 1 lb. Italian sausage,precooked 1/2 c. whipping cre
by KitchenMagician
Makes 4 servings. 1 T. olive oil 6 cloves garlic, crushed 1 tsp. crushed chili peppers 1 28-oz. can crushed tomatoes 3 c. water 1 lb. ziti 1 lb. Italian sausage,precooked 1/2 c. whipping cre
Sausage And Tomato Rigatoni
by sgre52160
4 cups rigatoni pasta (8 oz), uncooked 1 lb Italian sausage, cut into chunks 1 red onion, sliced 1/4 cup tomato paste 1/4 cup Sun Dried Tomato Dressing 1/4 cup chopped fresh parsley 1/4
by sgre52160
4 cups rigatoni pasta (8 oz), uncooked 1 lb Italian sausage, cut into chunks 1 red onion, sliced 1/4 cup tomato paste 1/4 cup Sun Dried Tomato Dressing 1/4 cup chopped fresh parsley 1/4
Shells With Sausage And Tomato Ragu
by sgre52160
2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 1 large leek, white part only, rinsed and finely minced 1 large carrot, finely minced 1 garlic clove, finely chopped 1/2 po
by sgre52160
2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 1 large leek, white part only, rinsed and finely minced 1 large carrot, finely minced 1 garlic clove, finely chopped 1/2 po
Cheesy Tomato Sausage Skillet
by sgre52160
8 oz ziti or penne pasta 8 oz hot Italian sausage 1 can cream of chicken soup 1 (15 oz) can diced tomatoes, drained 1 1/2 cups skim milk 1 tbsp dried basil 2 tsp dried oregano 2 tsp garlic powd
by sgre52160
8 oz ziti or penne pasta 8 oz hot Italian sausage 1 can cream of chicken soup 1 (15 oz) can diced tomatoes, drained 1 1/2 cups skim milk 1 tbsp dried basil 2 tsp dried oregano 2 tsp garlic powd
view more member recipes