Cavatappiwitharugulapestoandcherrytomatoes 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 AL VINO

Steps:

• Heat the vegetable stock in a small saucepan over medium heat. Once hot, add the saffron to infuse, and keep warm. Heat the olive oil in a large saute pan. Saute the onions until soft. Add the sausages; stirring and sauteing while breaking the meat into small pieces with the back of a wooden spoon.
• When the meat starts to brown, add the rosemary and sage, and cook on medium-high heat until fragrant, about 5 minutes. Then add the white wine and stir well until the sharp smell of wine is cooked off, but the pan is not dry. Add the saffron broth.
• Reduce the heat to medium-low and simmer for 8 to 10 minutes; make sure you do not over-cook, as the liquid part of the sauce is what will stick to your pasta and give it the distinctive saffron flavor.
• Remove the rosemary sprigs. Set aside.
• Bring a pot of salted water to a boil and cook the pasta according to the directions on the box. Drain it about 1 minute before what is indicated on the box. Saute in the pan with the sauce over high heat for about a minute or so.
• Serve with some freshly grated Parmesan. Drizzle with some extra virgin olive oil, and if you'd like to add a fancy touch, place a piece of the rosemary you set aside on top or on the side of the plate.

CREAMY CAVATAPPI & CHEESE

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.

EASY CHILI CAVATAPPI

Steps:

• Bring water to a boil in a large pot; add salt. Pour cavatappi into the boiling water and cook until tender but firm to the bite, 10 to 12 minutes; drain and rinse cavatappi.
• Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and transparent, 5 to 10 minutes. Increase heat to medium-high and stir ground beef into onion mixture. Cook and stir until ground beef is browned and crumbly, 5 to 10 minutes. Drain excess grease and return skillet to heat.
• Mix tomato sauce, chili powder, and cumin into ground beef mixture; cook, stirring occasionally, until tomato sauce is heated through, about 3 minutes. Stir cavatappi into meat sauce until evenly coated; add black beans and pepper. Cook and stir over medium-low heat until flavors have blended, about 5 minutes.

CAVATAPPI AMATRICIANA (LIKE CARRABBA'S) RECIPE - (3/5)

Steps:

• Cook cavatappi according to package directions; drain. Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent. Add white wine and cook till nearly evaporated. Stir in tomatoes with their juice till slightly thickened (3-5 minutes). Taste, and add salt and pepper as desired. Mix into cooked cavatappi. Toss with Romano. *cavatappi is a short tube pasta with a corkscrew/s-shape

CARRABBA'S CAVATAPPI AMATRICIANA (SIDE DISH PASTA)

Steps:

• Cook cavatappi according to package directions; drain.
• Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent.
• Add white wine and cook till nearly evaporated.
• Stir in tomatoes with their juice till slightly thickened (3-5 minutes).
• Taste, and add salt and pepper as desired.
• Mix into cooked cavatappi.
• Toss with cheese.
• Add cooked pancetta (optional).

CAVATAPPI CASSEROLE WITH PROSCIUTTO AND THREE CHEESES

Steps:

• Preheat oven to 350ºF.
• Cook pasta according to package directions. Drain and set aside.
• Lightly grease a 13x9" baking dish, and set aside. (Can also use 8 ramekins).
• Cook prosciutto in a large nonstick skillet over medium-high heat, stirring often, 6 minutes or until browned and crisp; set aside.
• Melt butter in a Dutch oven over medium-high heat.
• Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, 5 minutes or until smooth mixture comes to a boil and thickens.
• Whisk in salt, black pepper, and, if desired, red pepper or hot sauce.
• Remove from heat and add 1 cup Guyère, whisking until smooth.
• Add Gouda and Parmesan, and whisk until smooth.
• Add prosciutto and pasta, and stir to combine.
• Transfer mixture to prepared dish(or ramekins) top with remaining 1 cup Gruyère.
• Bake at 350ºF for 20 minutes or until bubbly.

CAVATAPPI WITH TOMATOES, ARUGULA, AND RICOTTA

Steps:

• Combine tomatoes, garlic, red pepper flakes, 1/4 cup oil, and 1 tsp. salt in a large bowl.
• Cook cavatappi in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to tomato mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Stir in arugula and black pepper and season with salt.
• Transfer pasta to a serving bowl or platter and dollop with ricotta. Serve immediately.