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

The Robots Are Coming: Zume Pizza may be the sci-fi pizzeria of the future

With robots in the kitchen and trucks that bake pies en route to customers’ homes, this Silicon Valley startup has a game-changing pizza delivery model.

Pizza-making tip: How to prevent the dreaded cheese slip

If your cheese slides off the pizza with every bite, don’t blame the cheese—the fault probably lies with the sauce.

A new machine in Sweden helps pizzeria owners reduce food waste by turning old pizza dough into compost

In other international pizza news, an Italian flour company releases a blend of traditional wheat flour with aromatic Black Venus rice.

What’s Your Story? Mark Mannen of Fat Jack’s Pizza explains the Quad Cities style of pizza

Quad Cities pizza boasts a generous dose of malt syrup in the crust, fennel-laced sausage and a sauce spiked with red pepper flakes.

Dining in the digital age: It’s getting harder and harder to define what we mean by “eating out.”

A restaurant expert says the next stage of restaurant evolution is happening right now now.

Nature of the yeast: Experts answer your most pressing questions about this crucial pizza dough ingredients

How yeast works, how to choose the right type for your pizzeria, plus one innovation that may transform dough management as we know it.

Pizzeria owners give a helping hand to the hungry and homeless during A Slice of Hope Week this month

The New York-based nonprofit A Slice of Hope seeks food donations and sponsorships for a week of pizza parties, June 19 to 25, around the U.S.

The Mid-America Restaurant Expo 2017: The best of the best

From new technologies to sweets, meats and veggies, PMQ staffers share their favorite discoveries at this year’s event.

Gadgets and gizmos: Who says you can’t reinvent the (pizza) wheel?

From the RotoPeel to the Giant Pizza Cutter, these kitchen innovations make pizza-making easier—and a lot more fun.

Spaghetti With Vodka and Caviar

Caviar isn’t just for rich people. Shop around to get a good deal and wow your guests with this delicious and elegant pasta entrée.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags