Cavatelli Toscana Recipe
Bacon, sausage, spinach, roasted tomatoes and garlic in light marinara sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Meat
Vegetables
Sauce
Seasoning
Method
Pasta Preparation
- 1
Cook the Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Meat Preparation
- 2
Sauté the Bacon and Sausage
In a large skillet over medium heat, add the chopped bacon. Cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the rendered fat in the skillet. Add the Italian sausage to the same skillet and cook until browned and cooked through, breaking it up with a spoon, about 5-6 minutes.
Vegetable Preparation
- 3
Sauté Spinach and Garlic
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Then, add the fresh spinach and sauté until wilted, about 2-3 minutes. Stir in the roasted cherry tomatoes and cooked bacon.
Combine and Serve
- 4
Finish the Dish
Add the cooked cavatelli to the skillet with the sausage and spinach mixture. Pour in the light marinara sauce and stir until everything is well combined and heated through. Season with salt, black pepper, and red pepper flakes to taste. Garnish with grated Parmesan cheese before serving.
