BAKED CAVATAPPI WITH SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 500˚ F. Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, cook the sausage in 1 tablespoon olive oil in a large skillet over medium-high heat, breaking up the meat, until browned, 5 to 6 minutes. Remove to a plate using a slotted spoon.
- Heat 1 more tablespoon olive oil in the skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Stir in the tomatoes, sausage and 1/4 cup of the reserved cooking water; season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer until thickened, 3 to 5 minutes. If the sauce is too thick, add a bit more cooking water. Stir the pasta into the sauce.
- Whisk the ricotta, 1/4 cup cheese blend, the lemon zest, 1/2 teaspoon each salt and pepper and 3 tablespoons cooking water in a bowl. Layer half of the pasta and ricotta mixture in an 8-inch square baking dish, then top with the remaining pasta, ricotta mixture and cheese blend. Bake until bubbly, 8 to 10 minutes.
- Toss the lettuce with the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper. Serve with the pasta.
CREAMY MUSHROOM CAVATAPPI RECIPE - (4.3/5)
Provided by á-4939
Number Of Ingredients 10
Steps:
- Bring a large covered saucepot of salted water to a boil. Add the pasta and cook according to package instructions. Meanwhile, heat the olive oil in a 12-inch skillet over medium heat. Add the onions and cook until beginning to soften, about 3 minutes. Increase the heat to medium-high and stir in the mushrooms. Cook, stirring frequently, until the mushrooms are golden and most of the liquid has evaporated, 8 to 10 minutes. Transfer the mushroom mixture to a small bowl. In a 2-cup liquid measuring cup, whisk the cornstarch into the milk. Add to the same skillet and heat to boiling over medium heat, whisking frequently. Boil 1 minute, stirring constantly to prevent scorching. Remove the skillet from the heat and whisk in the Parmesan, 1/4 teaspoon salt and the pepper. Place the peas in a colander. Pour the pasta over the peas. Drain and return to the saucepot. Stir in the mushroom mixture, cheese sauce.
CREAMY CAVATAPPI PASTA
Cavatappi pasta is corkscrew shaped and great with creamy sauces. Serve it with a creamy white sauce, spinach, and sundried tomatoes for an easy dinner! (For a vegan option, use 4 cups Vegan Alfredo Sauce instead of the cauliflower sauce.)
Provided by Sonja Overhiser
Categories Main Dish
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Mince the garlic. Chop the cauliflower.
- Heat the butter in a large pot over medium heat. Add the cauliflower and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, garlic powder, oregano, and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
- Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). When the pasta is just about al dente, add spinach to pasta water in last 45 seconds (it only needs this long to cook). Then drain the pasta and spinach and return to the pot.
- When the cauliflower is cooked (in Step 3), carefully transfer the hot cauliflower and broth mixture to a blender. Blend on high until a smooth sauce forms. Add 1/2 cup Parmesan cheese and an additional 1/2 teaspoon kosher salt, and blend again.
- Once the pasta is done, pour in the cauliflower sauce. Add the chopped sundried tomatoes, the additional 1/4 cup Parmesan cheese, and red pepper flakes (if using). Taste and if desired add salt or fresh ground pepper. Top with parsley and serve. Store leftovers refrigerated (see reheating instructions above.
Nutrition Facts : Calories 323 calories, Sugar 3.5 g, Sodium 301.1 mg, Fat 8.1 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 49.7 g, Fiber 7 g, Protein 11.1 g, Cholesterol 20.7 mg
CAVATAPPI WITH SAUSAGE, KALE AND MUSHROOMS
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Season with salt.
- In a large saute pan, 2 tablespoons olive oil over medium heat along with the sausage and 'nduja and cook, breaking apart the meat into smaller pieces, until the sausage is browned, about 10 minutes. Add the garlic and mushrooms and increase the heat to medium-high.
- Cook until the mushrooms begin to brown, then give them a stir and season with salt and pepper. Add the wine and simmer for 1 minute. Add the kale and continue to cook until slightly softened, 2 to 3 minutes longer. Add the pasta to the water and cook to al dente.
- Strain the pasta, reserving a small amount of the water in a bowl. Add the pasta to the saute pan and bring to a simmer. Add pasta water by 1/4 cup as needed if the pasta is dry. Toss, cooking until the pasta begins to get coated and the sauce begins to thicken. Add the remaining tablespoon olive oil. Add the butter, then remove the pan from the heat and add half the cheese. Stir the mixture until thickened and glossy. If too thick, add a splash of the pasta water. Season to taste.
- Divide between bowls and garnish with the remaining cheese.
CREAMY CAVATAPPI & CHEESE
Dive fork-first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this cavatappi, a grown-up version of mac and cheese. Hot sauce lends mild heat that's delectable with the smoky topping. -Barbara Colucci, Rockledge, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Cook cavatappi according to package directions., Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes., Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture., Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top., Bake, uncovered, at 350° until bubbly, 20-25 minutes. Sprinkle with green onion and, if desired, pepper.
Nutrition Facts :
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