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Sausage and Peppers Cavatelli
Chef Marc Forgione
2 (28-oz) cans peeled tomatoes
10 cloves garlic, thinly sliced
¼ cup plus 2 TBSP extra-virgin olive oil, divided
2 tsp. red pepper flakes
2-¼ tsp. kosher salt, divided
½ lb. hot Italian sausage, casing removed, smashed into a patty
½ lb. sweet Italian sausage, casing removed, smashed into a patty
1 Vidalia onion, cut into thin strips
2 red bell peppers, cut into thin strips
2 yellow peppers, cut into thin strips
3 TBSP red wine vinegar
1 (1-lb) pkg. uncooked cavatelli pasta
¼ cup thinly sliced fresh basil, divided
1 TBSP chopped fresh oregano
Parmesan cheese
1. Chop the tomatoes and return them to the cans with the juices. Add the garlic and ¼ cup of the oil to a large, cold stockpot. Cook garlic over medium heat, stirring occasionally, until golden brown and fragrant, about 3 minutes. Stir in the tomatoes and juices, and reduce heat to low. Simmer 10 minutes; stir in the red pepper flakes and 2 tsp. salt. Set aside.
2. Heat 1 TBSP oil in a large skillet over high. Add the sausage, and cook until caramelized, about 2 minutes on each side. Break sausage into big chunks. And stir into tomato sauce.
3. Add the onions, peppers and remaining salt and oil to the skillet, and reduce heat to medium. Cook, stirring occasionally until soft, about 5 minutes. Add the red wine vinegar, and cook until liquid as evaporated, about 2 minutes. Stir the peppers and onions into the tomato sauce.
4. Prepare cavatelli according to package directions or until al dente.
5. Reserve 1 TBSP basil for garnish. Fold in oregano, cooked pasta and remaining basil. Cook 1 minutes to blend flavors. Sprinkle with reserved basil and shaved Parmesan. Serve with garlic bread, if desired.
Serves: 8
Active time: 45 minutes
Total time: 1 hour, 10 minutes
Chef Marc Forgione
2 (28-oz) cans peeled tomatoes
10 cloves garlic, thinly sliced
¼ cup plus 2 TBSP extra-virgin olive oil, divided
2 tsp. red pepper flakes
2-¼ tsp. kosher salt, divided
½ lb. hot Italian sausage, casing removed, smashed into a patty
½ lb. sweet Italian sausage, casing removed, smashed into a patty
1 Vidalia onion, cut into thin strips
2 red bell peppers, cut into thin strips
2 yellow peppers, cut into thin strips
3 TBSP red wine vinegar
1 (1-lb) pkg. uncooked cavatelli pasta
¼ cup thinly sliced fresh basil, divided
1 TBSP chopped fresh oregano
Parmesan cheese
1. Chop the tomatoes and return them to the cans with the juices. Add the garlic and ¼ cup of the oil to a large, cold stockpot. Cook garlic over medium heat, stirring occasionally, until golden brown and fragrant, about 3 minutes. Stir in the tomatoes and juices, and reduce heat to low. Simmer 10 minutes; stir in the red pepper flakes and 2 tsp. salt. Set aside.
2. Heat 1 TBSP oil in a large skillet over high. Add the sausage, and cook until caramelized, about 2 minutes on each side. Break sausage into big chunks. And stir into tomato sauce.
3. Add the onions, peppers and remaining salt and oil to the skillet, and reduce heat to medium. Cook, stirring occasionally until soft, about 5 minutes. Add the red wine vinegar, and cook until liquid as evaporated, about 2 minutes. Stir the peppers and onions into the tomato sauce.
4. Prepare cavatelli according to package directions or until al dente.
5. Reserve 1 TBSP basil for garnish. Fold in oregano, cooked pasta and remaining basil. Cook 1 minutes to blend flavors. Sprinkle with reserved basil and shaved Parmesan. Serve with garlic bread, if desired.
Serves: 8
Active time: 45 minutes
Total time: 1 hour, 10 minutes