Nickel Allergy Friendly Cavatappi with Sausage and Roasted Red Peppers

Total time45 min

Prep time15 min

Cook time30 min

Nickel Allergy Friendly Cavatappi with Sausage and Roasted Red Peppers

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Ingredients

4 servings

12 oz cavatappi pasta
REGIONI d'Italia CAVATAPPI PASTA - 17.6 oz
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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
½ tsp crushed red pepper flakes
1 jar (12 oz) roasted red peppers, drained and sliced into strips
1 can (14.5 oz) crushed tomatoes
½ cup heavy cream
½ cup reserved pasta water
½ cup grated parmesan cheese, plus more for serving
salt and pepper, to taste
2 tbsp fresh basil, torn (optional)
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This ingredient likely doesn’t work for the diet.

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 6–8 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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