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
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.
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.