RECIPE MONTH of the
Arugula and Spicy Sausage Cavatappi
½ c. olive oil
1. Heat 2 tsp. of olive oil in a large sauté pan over medium-high
¼ c. garlic, minced
heat. Add 1 tsp. garlic, 1 tbsp. onion and ¼ c. Italian sausage.
¾ c. Spanish onion, diced ¼”
Sauté until garlic and onion are translucent.
3 c. hot Italian sausage, cooked,
2. Add 2 c. cavatappi pasta, 6 oz. pasta sauce, salt and pepper to
1 lb. arugula, torn into bite-size pieces
taste. Heat through for 2 minutes, or until hot.
6 lb. cavatappi pasta, cooked al dente
2 qt. + 1 c. Tuscan herb and tomato
3. Add 1 c. arugula and sauté until lightly wilted.
1 tsp. sea salt
1 tsp. freshly ground black pepper
¾ c. fresh basil, chi;onade
4. Place finished pasta into a warm pasta bowl; garnish with 1 tbsp.
basil and 1 tbsp. Parmagiano-Reggiano. Serve immediately.
¾ c. Parmagiano-Reggiano, shredded
The Italian word “cavatappi” literally means “tap
extractor,” but most Americans just think of it as a cork-
screw-shaped pasta. With its little nooks and crannies,
cavatappi captures thick sauces nicely, especially chunky
tomato-based sauces and pesto mixes. ;is 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.