Grazianos ® Italian Sausage Recipe
With mozzarella and provolone cheeses.
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Ingredients
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Pasta
Sausage & Vegetables
Sauce
Cheeses & Finish
Method
Pasta
- 1
Cook pasta
Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 1 lb cavatelli and cook according to package directions until al dente, usually 3–5 minutes for fresh, 6–8 for frozen. Reserve 1 cup of pasta cooking water, then drain and set pasta aside briefly.
Sausage & Vegetables
- 2
Brown sausage
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 lb crumbled Graziano's Italian sausage and cook, breaking up with a spoon, until nicely browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer browned sausage to a plate and leave rendered fat in the pan (remove excess fat if more than 1 tablespoon).
- 3
Sweat aromatics
Reduce heat to medium. Add the diced onion (1 cup) and the optional diced red bell pepper to the skillet. Sauté until translucent, 4–5 minutes. Add the minced garlic (3 cloves) and sauté 30–45 seconds until fragrant, taking care not to burn.
Sauce
- 4
Build the sauce
Stir in 2 tablespoons tomato paste and cook 1 minute with the aromatics. Add 14.5 oz crushed tomatoes and 1 cup chicken or vegetable broth, stirring to combine. Return the browned sausage to the pan. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon sugar (optional), 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer.
- 5
Simmer
Reduce heat to low and simmer, uncovered, for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning (add more salt, pepper, or red pepper flakes if desired). If the sauce becomes too thick, stir in up to 1/2 cup reserved pasta water to loosen.
Combine & Finish
- 6
Combine with pasta
Add the drained cavatelli directly to the skillet with the sauce. Toss gently to combine, using reserved pasta water as needed to emulsify the sauce and coat the pasta evenly, 1–2 minutes.
- 7
Add cheeses
Sprinkle 1 cup shredded fresh mozzarella and 1/2 cup shredded provolone over the pasta in the skillet. Stir gently until cheeses begin to melt and become creamy, about 1–2 minutes. If you prefer a broiled finish, transfer the sauced cavatelli to an ovenproof dish, top with cheeses and 1/4 cup grated parmesan, and broil 2–3 minutes until bubbly and lightly browned.
- 8
Finish and serve
Drizzle 1 teaspoon olive oil over the finished dish and toss lightly. Taste and adjust seasoning. Garnish with 1/4 cup torn fresh basil leaves and additional grated parmesan if desired. Serve immediately.