BHA & BHT Free Cavatappi with Sausage and Roasted Red Peppers
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Learn more āIngredients
4 servings
- 12 oz cavatappi pasta
- 1 tbsp kosher salt, for pasta water
- 1 lb italian sausage, casings removed
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- Ā½ tsp crushed red pepper flakes
- 1 jar (12 oz) roasted red peppers, drained and sliced into strips
- 1 can (14.5 oz) crushed tomatoes
- Ā½ cup heavy cream
- Ā½ cup reserved pasta water
- Ā½ cup grated parmesan cheese, plus more for serving
- salt and pepper, to taste
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the cavatappi according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of pasta water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into rough 1/2-inch pieces with a wooden spoon, for 6ā8 minutes, until browned and cooked through with no pink remaining. Transfer the sausage to a plate, leaving the rendered fat in the pan.
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