Cavatappi Al Sugo Food

BAKED CAVATAPPI WITH SAUSAGE

Steps:

• Preheat the oven to 500˚ F. Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, cook the sausage in 1 tablespoon olive oil in a large skillet over medium-high heat, breaking up the meat, until browned, 5 to 6 minutes. Remove to a plate using a slotted spoon.
• Heat 1 more tablespoon olive oil in the skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Stir in the tomatoes, sausage and 1/4 cup of the reserved cooking water; season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer until thickened, 3 to 5 minutes. If the sauce is too thick, add a bit more cooking water. Stir the pasta into the sauce.
• Whisk the ricotta, 1/4 cup cheese blend, the lemon zest, 1/2 teaspoon each salt and pepper and 3 tablespoons cooking water in a bowl. Layer half of the pasta and ricotta mixture in an 8-inch square baking dish, then top with the remaining pasta, ricotta mixture and cheese blend. Bake until bubbly, 8 to 10 minutes.
• Toss the lettuce with the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper. Serve with the pasta.

CAVATAPPI AL SUGO

Steps:

• In large skillet over medium heat, heat oil; add carrot, celery, onion and garlic
• Cook 5 minutes or until tender
• Add ground beef
• Cook until browned, stirring occasionally
• Add crushed tomatoes, oregano and salt; heat to boiling
• Reduce heat; simmer 15 minutes
• Meanwhile, prepare pasta according to package directions
• Toss hot cooked pasta and sauce; sprinkle with cheese

CAVATAPPI AL VINO

Steps:

• Heat the vegetable stock in a small saucepan over medium heat. Once hot, add the saffron to infuse, and keep warm. Heat the olive oil in a large saute pan. Saute the onions until soft. Add the sausages; stirring and sauteing while breaking the meat into small pieces with the back of a wooden spoon.
• When the meat starts to brown, add the rosemary and sage, and cook on medium-high heat until fragrant, about 5 minutes. Then add the white wine and stir well until the sharp smell of wine is cooked off, but the pan is not dry. Add the saffron broth.
• Reduce the heat to medium-low and simmer for 8 to 10 minutes; make sure you do not over-cook, as the liquid part of the sauce is what will stick to your pasta and give it the distinctive saffron flavor.
• Remove the rosemary sprigs. Set aside.
• Bring a pot of salted water to a boil and cook the pasta according to the directions on the box. Drain it about 1 minute before what is indicated on the box. Saute in the pan with the sauce over high heat for about a minute or so.
• Serve with some freshly grated Parmesan. Drizzle with some extra virgin olive oil, and if you'd like to add a fancy touch, place a piece of the rosemary you set aside on top or on the side of the plate.

CAVATAPPI WITH SUGO AND MEATBALLS

Steps:

• Preheat the oven to 400°.
• Cook cavatappi in a large pot of boiling, salted water until slightly underdone, 8 to 9 minutes (always a bit less than package directions). While the pasta is cooking, pour the sugo in the skillet and heat it slowly. Butter the bottom and sides of the baking dish with 2 tablespoons of the butter.
• Drain the cooked cavatappi in a colander, shake off excess water, and dump it into the pan. Toss pasta and sauce briefly until coated, then fold in the meatball slices for a minute or so to heat them.
• Turn off the heat, sprinkle on 2/3 cup of the grated cheese and 1 cup of the shredded cheese, and fold in. Drop the remaining butter in bits on the pasta, fold in quickly, and turn everything into the baking dish.
• Spread the pasta level in the dish; sprinkle the remaining shredded cheese all over and then the remaining grated cheese.
• Bake, uncovered, for 30 minutes, or until the top is crusty and nicely colored.