Aug 172012
Pin on Pinterest16Share on Facebook0Tweet about this on Twitter0Share on Google+0Share on LinkedIn0Email this to someonePrint this page

Casarecci with Sausage

Casarecci with Sausage

Cavatelli pasta, sweet sausage ragu, tomatoes, pecorino romano


  1. 16 ounces cavatelli pasta
  2. 20 ounces homemade marinara sauce or your favorite jar sauce if you so choose
  3. 1-ounce grated Romano
  4. 1-ounce butter
  5. 1/3-ounce fresh basil leaves
  6. Sweet or mild Italian sausage bulk


  1. Cook pasta until al dente in a pot of boiling, salted water.
  2. Heat the marinara sauce in a large saucepan.
  3. Reserve about 1 1/2 cups of the sauce.
  4. Set aside.
  5. Cook the sausage over medium heat, stirring until sausage is broken up and fully cooked.
  6. Add the cooked pasta, butter and sauce toss well.
  7. Add cavetelli pasta. Top with grated romano and garnish with fresh basil.