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

Recipe of the Month: Roasted Cauliflower and Prosciutto Pizza

Polly-O crafts a flavorful treat with this pie featuring roasted cauliflower, prosciutto, garlic and Parmesan

Pizza Without Borders - Competition Heats Up in the Eastern Bloc

As more pizza competitions and associations pop up in Russia, Bulgaria and Poland, the quality of pizza and prestige of the pizzaiolo continues to rise.

The Chef's Corner: Scott Wiener Q&A

PMQ test chef Brian Hernandez discusses the ins and outs of Scott Wiener's pizza tours, his experience with the pizza industry, and what's next for the pizza-crazed entrepreneur.

From the Editor - A New Year and a New Look For PMQ

This month we focus on the explosive growth of Artichoke Basille and roll out a new look for the magazine!

Product Spotlight: January-February 2018

Dough trays, tomato strips, yeast, menus, ovens and more.

Extra! Extra! Read all about the Pizza Press, a unique fast-casual chain in Southern California

At the Pizza Press, pizza makers are the “editors” and customers get to “publish” the pie of their choice.

Take a hike: How to cope with a higher minimum wage

A pizzeria owner in Washington state offers a four-pronged strategy for staying profitable in an era of rising labor costs.

10 tips for adding a take-and-bake option

Tom “The Dough Doctor” Lehmann walks you through the steps for modifying your dough formula and procedure.

All ‘Choked Up: How a couple of East Village pizza guys became Food Network stars

Artichoke Basille’s has boomed from a shoebox-size Manhattan underdog to a 12-store media magnet—and now sets its sights on franchising.

Get off to a successful start in 2018 with a social media calendar

Social media success hinges on knowing what you’re going to post and studying the data to improve your content every day
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags