msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,521
Ms. Mofet's Cavatelli with sausage, peppers, onions & tomatoes
1 (12 oz.) bag Cavatelli
2 links Italian sausage (Sweet, Hot or 1 of each) (I used sweet)
1 med. - lg. Onion
6-8 cloves Fresh garlic, or to taste, sliced, grated or paste
2 med. Bell peppers (red, yellow, orange or green; or combo) (I used 1 red & 1 yellow)
1 (16.5 oz.) Multi-colored Heirloom cherry tomatoes or Heirloom mini tomatoes
Extra virgin Olive Oil, as needed
Salt, to taste
Ground pepper, to taste
All Purpose seasoning (I use my House blend)
Red pepper flakes, to taste
Oregano, to taste
Basil, to taste (Optional)
1 (6 oz.) can tomato paste
Splash of burgundy wine
Pasta water, to thin if necessary
Fresh grated Parmesan Reggiano & Pecorino Romano cheeses
Remove sausage from casing and place in large skillet.
Break sausage up and add enough water to come half way up sausage (do not cover sausage with water).
Bring water to boil then lower to gentle boil.
Allow water to evaporate stirring meat occasionally.
When meat begins to sizzle stir and allow to brown.
Bring pot of salted water to a boil and cook Cavatelli.
When meat is brown add onions and enough oil to sauté vegetables.
When onions are soft add garlic, peppers and tomatoes.
Season to taste.
Allow vegetables to soften (add oil if needed); stirring occasionally.
When soft add tomato paste and wine.
Stir to break up/dissolve tomato paste.
Add drained cooked cavatelli and stir to combine.
Taste and adjust seasoning if necessary.
Add more wine or pasta water to thin if necessary.
Serve and top with Parmesan Reggiano & Pecorino Romano cheeses.
1 (12 oz.) bag Cavatelli
2 links Italian sausage (Sweet, Hot or 1 of each) (I used sweet)
1 med. - lg. Onion
6-8 cloves Fresh garlic, or to taste, sliced, grated or paste
2 med. Bell peppers (red, yellow, orange or green; or combo) (I used 1 red & 1 yellow)
1 (16.5 oz.) Multi-colored Heirloom cherry tomatoes or Heirloom mini tomatoes
Extra virgin Olive Oil, as needed
Salt, to taste
Ground pepper, to taste
All Purpose seasoning (I use my House blend)
Red pepper flakes, to taste
Oregano, to taste
Basil, to taste (Optional)
1 (6 oz.) can tomato paste
Splash of burgundy wine
Pasta water, to thin if necessary
Fresh grated Parmesan Reggiano & Pecorino Romano cheeses
Remove sausage from casing and place in large skillet.
Break sausage up and add enough water to come half way up sausage (do not cover sausage with water).
Bring water to boil then lower to gentle boil.
Allow water to evaporate stirring meat occasionally.
When meat begins to sizzle stir and allow to brown.
Bring pot of salted water to a boil and cook Cavatelli.
When meat is brown add onions and enough oil to sauté vegetables.
When onions are soft add garlic, peppers and tomatoes.
Season to taste.
Allow vegetables to soften (add oil if needed); stirring occasionally.
When soft add tomato paste and wine.
Stir to break up/dissolve tomato paste.
Add drained cooked cavatelli and stir to combine.
Taste and adjust seasoning if necessary.
Add more wine or pasta water to thin if necessary.
Serve and top with Parmesan Reggiano & Pecorino Romano cheeses.
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