Fair’s Best™ Grinder (spicy Sausage) Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or an oven-safe skillet.

Cook the cavatelli

Bring a large pot of salted water to a rolling boil. Add the cavatelli and cook according to package instructions until just al dente (usually 2–4 minutes for fresh, 8–10 for dried). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Combine pasta and sauce

Place the drained cavatelli into a large bowl or directly into the prepared baking dish. Pour 2 cups of the prepared spicy sausage marinara over the pasta, add 2–4 tablespoons of reserved pasta water if the sauce seems thick, and toss gently to coat evenly.

Top with cheeses

Evenly sprinkle the shredded provolone and then the shredded mozzarella over the sauced cavatelli. If you prefer a cheesier top, fold 1/4 cup of mozzarella into the pasta before placing in the dish.

Bake

Bake uncovered in the preheated oven for 15–20 minutes, until the cheese is melted and bubbling and the edges are lightly golden. For a browned top, place under the broiler for 1–2 minutes, watching closely to prevent burning.

Garnish and serve

Remove from oven and let rest 5 minutes. Sprinkle with grated Parmesan and tear fresh basil leaves over the top. Serve hot.

Heat a large skillet or sauté pan over medium heat. Add the olive oil and warm for 30 seconds.

Add the chopped onion and cook, stirring occasionally, until translucent and beginning to brown around the edges, about 6–8 minutes.

Add the minced garlic, crushed red pepper flakes, dried oregano, and dried basil. Cook, stirring constantly, for 30–45 seconds until fragrant, taking care not to burn the garlic.

Increase heat to medium-high. Add the sausage (casings removed) to the pan and break it up with a wooden spoon. Cook until the sausage is browned and cooked through, about 6–8 minutes. Drain excess fat if there is more than 1 tablespoon, leaving enough to coat the pan.

Stir in the tomato paste and cook for 1–2 minutes to caramelize slightly and deepen flavor.

Add the crushed tomatoes and the stock (or water). Stir to combine, then bring the sauce to a gentle simmer.

Season with salt, black pepper, and sugar (if using). Reduce heat to low and simmer, uncovered, for 15–20 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust salt, pepper, or red pepper flakes for desired heat.

If a smoother sauce is preferred, use an immersion blender to pulse briefly to break down larger tomato pieces and sausage bits; otherwise leave as is for texture. Keep warm until ready to combine with pasta.