Recipe of the Month: Arugula and Spicy Sausage Cavatappi

Escalon presents a mouthwatering pasta recipe featuring hot Italian sausage, arugula, Spanish onion and cavatappi pasta.




Escalon

 

Ingredients:

½ c. olive oil
¼ c. garlic, minced
¾ c. Spanish onion, diced ¼”
3 c. hot Italian sausage, cooked, crumbled
1 lb. arugula, torn into bite-size pieces
6 lb. cavatappi pasta, cooked al dente
2 qt. + 1 c. Tuscan herb and tomato pasta sauce
1 tsp. sea salt
1 tsp. freshly ground black pepper
¾ c. fresh basil, chiffonade
¾ c. Parmagiano-Reggiano, shredded

 

Directions:

Heat 2 tsp. of olive oil in a large sauté pan over medium-high heat. Add 1 tsp. garlic, 1 tbsp. onion and ¼ c. Italian sausage. Sauté until garlic and onion are translucent.

Add 2 c. cavatappi pasta, 6 oz. pasta sauce, salt and pepper to taste. Heat through for 2 minutes, or until hot.

Add 1 c. arugula and sauté until lightly wilted.

Place finished pasta into a warm pasta bowl; garnish with 1 tbsp. basil and 1 tbsp. Parmagiano-Reggiano. Serve immediately.

 

Captivating Cavatappi

The Italian word “cavatappi” literally means “tap extractor,” but most Americans just think of it as a corkscrew-shaped pasta. With its little nooks and crannies, cavatappi captures thick sauces nicely, especially chunky tomato-based sauces and pesto mixes. This pasta’s wide grooves also hold small bits of meat, onion and other minced veggies for maximum flavor. It retains its texture and bite for long periods and is one of the most versatile pasta types available.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Idea Zone: North American Pizza & Culinary Academy Opens in Chicago

Made to Order: Tips for Online Ordering

Want to boost your online ordering sales? Use these 6 tips from experts to attract—and retain—today’s web-obsessed customers.

8 Tips for Better Video

Creating great video content doesn’t have to be expensive. Here’s how to do it right on a shoestring budget.

Precinct Pizza: Super Troopers

As a Domino’s franchisee, ex-NYC paramedic Rick Drury didn’t always go by the book. Now he makes his own rules at the wildly successful Precinct Pizza in Tampa.

The Possibilities of Pasta

Get creative with flavor combos, menuing and marketing to create a pasta menu that soars beyond the standard favorites.

New York State of Mind

It’s the pizza that looks the most like, well, pizza. Here’s the story behind America’s oldest and most familiar pizza style.

Caputo Americana Grandma Pie

Orlando Foods puts a spin on a homemade classic with Americana flour and crushed tomato

Art of Marketing-August 2018

Looking for more marketing ideas and insights? PMQ has you covered!

Getting a Better Bake With Air Impingement Ovens

If your pizzas aren’t coming out right, here’s how to put your “finger” on the problem.

Chef's Corner - Laura Meyer

One of the industry’s most acclaimed pizzaioli shares a recipe that’s layered with salty, sweet, smoky and spicy flavors.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags