Pasta is always a good idea. This cavatappi pasta dish is one that’s versatile enough you can use whatever meat or pasta you have in your refrigerator and pantry.
Serves: 4-6
Prep Time: 25-30 minutes
INGREDIENTS
- 2 hot or sweet Italian sausages about 1/2 lb (250 g) in total
- 1 tbsp (15 mL) butter
- 1 medium onion diced
- 4 ripe plum tomatoes cored, seeded and diced, or 14 oz (398) can diced tomatoes
- 1 roasted red pepper cut crosswise into 1/2-inch (1 cm) thin strips
- 12 oz (375 g) cavatappi or scoobi doo pasta about 4 cups (1 L)
- 2 tbsp (30 mL) all-purpose flour
- 1 tsp (5 mL) dried oregano leaves
- 1/4 tsp (1 mL) nutmeg
- 1 cup (250 mL) milk
- 1/2 cup (125 mL) chopped fresh parley
- 1/2 cup (125 mL) extra smooth Canadian Ricotta
- 1 cup (250 mL) lightly packed, coarsely grated Canadian Parmesan divided
- Freshly ground pepper
- Salt to taste (optional)
DIRECETIONS
ONE: Bring a large pot of salted water to a boil. Using a sharp knife, slit each sausage down the side. Remove meat and place in a large ovenproof skillet. Add butter and onion. Set over medium heat. Stir to keep meat crumbly and cook until no longer pink, about 5 min. Add tomatoes and red pepper. Cook, stirring, for 3 min to soften tomatoes slightly.
TWO: Add pasta to boiling water and cook according to package directions or until al dente, about 8 min.
THREE: Meanwhile, sprinkle flour, oregano and nutmeg over sausage mixture. Stir to combine. Gradually stir in milk. Stir until mixture boils and thickens, about 3 min. Stir in parsley, Ricotta and half the Parmesan. Remove from heat.
FOUR: Preheat broiler. Drain pasta very well. Stir into sausage mixture. Add pepper and salt if needed. Sprinkle with remaining Parmesan. Broil for a couple of minutes or until top is bubbly.
For more recipe ideas check out Dairy Farmers of Canada.
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