This is a delicious pasta dish that is easy to cook and finished under 30 minutes. It’s perfect to use up some sausage leftovers you maybe have in refrigerator.
It’s creamy, sweet and very flavourful because of the sausage. You can season it with some spicy chili too if you like. Or you can add veggies, just make sure they will be cooked in time (that pasta isn’t overdone), if you’re worried about this, you can cook it separately and add it in at the end. I can totally see this dish with some green peas, spinach leaves, cherry tomatoes, and zucchini and so on…
Because this is a one pot meal make sure you don’t add too much water, it’s best to add it more later if needed than to end up with a soup. Or maybe soup doesn’t sound too bad either.
I used cavatappi pasta, but you can pick other pasta shape you like.
Cavatappi with sausage
Ingredients
- 300 grams of pasta (cavatappi)
- 2 sausages (280 grams)
- 3 dl of tomato puree (passata di pomodoro)
- Oregano
- 2 tablespoons of mascarpone cheese
- Fresh parsley
- 1 tea spoon of sugar
- Olive oil
- Salt
- Black pepper
- Grated cheese (parmesan, Grana Padano for topping)
Instructions
- Chop up sausage to smaller pieces and sear it on olive oil for a few minutes while stirring until the sausage is done and gets a bit browned, crisp at edges (you can use up cooked leftover sausage).
- Add in tomato puree, pasta and season with salt, sugar, black pepper, oregano. Pour in 6 dl of water (maybe less at first and add more if needed), just enough to cover up ingredients and cook for about 10 minutes until pasta is cooked.
- Stir occasionally, especially towards the end of cooking and make sure the dish doesn’t burn. Add more water if needed, but make sure it’s not runny at the end of cooking. Tomato must stick to the pasta.
- Then stir in mascarpone cheese, add chopped parsley and serve hot, sprinkled with grated cheese.
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