Best 2 Baked Cavatappi With Sausage Recipes

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Indulge in a delectable journey with our baked cavatappi with sausage, a dish that tantalizes taste buds and warms hearts. This Italian-inspired pasta bake harmoniously blends succulent sausage, tender cavatappi pasta, a creamy sauce, and a symphony of flavorful ingredients. Experience a symphony of textures and flavors as you dive into this culinary masterpiece. Discover the perfect balance between the savory sausage, the rich and creamy sauce, and the al dente pasta. With easy-to-follow recipes for both a classic and a vegetarian version, this baked cavatappi is a versatile dish that caters to diverse dietary preferences. Prepare to embark on a delightful culinary adventure that will leave you craving for more.

Here are our top 2 tried and tested recipes!

CAVATAPPI WITH SAUSAGE, KALE AND MUSHROOMS



Cavatappi with Sausage, Kale and Mushrooms image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 links sweet Italian sausage, casings removed
1/4 cup 'nduja sausage
1 clove garlic
6 ounces mixed mushrooms, such as chanterelle and cremini
1/4 cup dry white wine
2 1/2 cups chopped kale, such as dinosaur or curly
8 ounces cavatappi pasta
1 tablespoon unsalted butter
1/4 cup ground Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil. Season with salt.
  • In a large saute pan, 2 tablespoons olive oil over medium heat along with the sausage and 'nduja and cook, breaking apart the meat into smaller pieces, until the sausage is browned, about 10 minutes. Add the garlic and mushrooms and increase the heat to medium-high.
  • Cook until the mushrooms begin to brown, then give them a stir and season with salt and pepper. Add the wine and simmer for 1 minute. Add the kale and continue to cook until slightly softened, 2 to 3 minutes longer. Add the pasta to the water and cook to al dente.
  • Strain the pasta, reserving a small amount of the water in a bowl. Add the pasta to the saute pan and bring to a simmer. Add pasta water by 1/4 cup as needed if the pasta is dry. Toss, cooking until the pasta begins to get coated and the sauce begins to thicken. Add the remaining tablespoon olive oil. Add the butter, then remove the pan from the heat and add half the cheese. Stir the mixture until thickened and glossy. If too thick, add a splash of the pasta water. Season to taste.
  • Divide between bowls and garnish with the remaining cheese.

CAVATAPPI AL VINO



Cavatappi al Vino image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup vegetable stock
1 large pinch saffron
2 tablespoons olive oil
1 onion, 1/3 thinly sliced, remaining finely chopped
4 Italian pork sausages, casing removed
2 sprigs fresh rosemary
1 handful fresh sage leaves
1/2 cup dry white wine
Kosher salt
1 pound cavatappi pasta
Freshly grated Parmesan
Extra-virgin olive oil

Steps:

  • Heat the vegetable stock in a small saucepan over medium heat. Once hot, add the saffron to infuse, and keep warm. Heat the olive oil in a large saute pan. Saute the onions until soft. Add the sausages; stirring and sauteing while breaking the meat into small pieces with the back of a wooden spoon.
  • When the meat starts to brown, add the rosemary and sage, and cook on medium-high heat until fragrant, about 5 minutes. Then add the white wine and stir well until the sharp smell of wine is cooked off, but the pan is not dry. Add the saffron broth.
  • Reduce the heat to medium-low and simmer for 8 to 10 minutes; make sure you do not over-cook, as the liquid part of the sauce is what will stick to your pasta and give it the distinctive saffron flavor.
  • Remove the rosemary sprigs. Set aside.
  • Bring a pot of salted water to a boil and cook the pasta according to the directions on the box. Drain it about 1 minute before what is indicated on the box. Saute in the pan with the sauce over high heat for about a minute or so.
  • Serve with some freshly grated Parmesan. Drizzle with some extra virgin olive oil, and if you'd like to add a fancy touch, place a piece of the rosemary you set aside on top or on the side of the plate.

Nutrition Facts : Calories 512, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 29 milligrams, Sodium 483 milligrams, Carbohydrate 57 grams, Fiber 2 grams, Protein 16 grams, Sugar 4 grams

Tips:

  • Choose the right pasta. Cavatappi, with its corkscrew shape, is the perfect pasta for this dish because it holds the sauce well. However, you can use any short pasta, such as penne, macaroni, or rotini.
  • Cook the pasta al dente. This means cooking it until it is just tender, but still has a slight bite to it. This will help it hold its shape and prevent it from becoming mushy in the casserole.
  • Use a good quality sausage. The sausage is the star of this dish, so it's important to use a good quality sausage that is well-seasoned. Avoid using pre-cooked sausage, as it will not have as much flavor.
  • Don't be afraid to add vegetables. This recipe is a great way to sneak in some extra vegetables for your family. Try adding chopped carrots, celery, or spinach to the sauce.
  • Serve with a side salad. This casserole is a hearty and filling meal, but it can be nice to serve it with a light and refreshing side salad.

Conclusion:

Baked cavatappi with sausage is a delicious and easy-to-make casserole that is perfect for a weeknight meal. It is also a great way to use up leftover sausage. With its simple ingredients and cheesy, flavorful sauce, this dish is sure to be a hit with your family and friends.

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