Cavatappi Alla Siciliana Recipes

BAKED CAVATAPPI WITH SAUSAGE

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.

CAVATAPPI WITH VODKA SAUCE

Steps:

• Cook pasta by following package directions, omitting salt and fat; drain.
• Melt butter in a medium saucepan over medium heat.
• Add in onion and garlic; cover and cook 3 minutes or until tender.
• Add in tomato sauce; simmer, partially covered, 8 minutes or until thick.
• Combine flour and water, stirring with a whisk until smooth; add flour mixture to pan; cook 1 minute.
• Add in half-and-half, milk, vodka, salt, and pepper; bring to a boil.
• Stir in cheese; decrease heat to low; cook 3 minutes or until cheese melts, stirring frequently.
• Add in pasta; toss to coat; sprinkle with basil.

BAKED CAVATAPPI IN TOMATO SAUCE

Steps:

• Fill the pasta pot with salted water (at least 1 tablespoon salt), and heat to a rolling boil. Stir in the cavatappi, and cook at the boil until al dente (about 2 minutes less than the package directions). Drain the pasta well in a colander, and put it in a big bowl. Pour in 2 cups of the tomato sauce, sprinkle over it 1/2 cup of the grated grana, and toss well, to dress all the cavatappi evenly.
• Meanwhile, heat the oven to 400°; brush the baking dish with the butter. Spill in half of the dressed pasta, spreading it out to fill the pan bottom in an even layer, and arrange the cooked egg slices on top. Scatter half the shredded provola evenly over the eggs, then spread a cup of tomato sauce on top of the cheese. Next, arrange all the remaining pasta in a flat, even layer, then spoon 3/4 cup tomato sauce on top. Sprinkle the remaining grated grana and the rest of the provola over the pasta; scatter the bread crumbs over all, and drizzle the last bit of tomato sauce on the top.
• Tent the baking dish with a sheet of aluminum foil, arching it so it doesn't touch the crumb topping and pressing it against the sides. Set the dish in the oven, and bake for 35 minutes, then remove the foil, and bake another 15 minutes or so, until the top is nicely browned and crusty. Serve hot!