Parma Rosa Cavatappi Recipe
cavatappi tossed with italian sausage, house cured sundried tomatoes, green bell pepper, onion, tomato cream, parmesan, basil chiffonade
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.
- 2
Cook the Sausage
In a large skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned and cooked through, breaking it into smaller pieces as it cooks.
- 3
- 4
Add Sundried Tomatoes
Stir in the sundried tomatoes and cook for an additional 2 minutes.
- 5
Prepare the Sauce
Add the heavy cream and crushed tomatoes to the skillet. Stir well to combine and cook for about 5 minutes until the sauce is heated through and slightly thickened.
- 6
Combine Pasta and Sauce
Add the cooked cavatappi to the skillet and toss to coat the pasta evenly with the sauce. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
- 7
Serve
Remove from heat and garnish with fresh basil chiffonade. Serve immediately.
