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 Arugula and Spicy Sausage Cavatappi

Arugula and Spicy Sausage Cavatappi

Al dente cavatappi with spicy Italian sausage, topped with basil and Parmagiano Reggiano.
12 portions


½ cup Olive oil
¼ cup Garlic, minced
¾ cup Spanish onion, diced ¼″
3 cups Hot Italian sausage, cooked, crumbled
1 lb. Arugula, torn into bite-size pieces
6 lbs. Cavatappi pasta, cooked al dente
2 quarts + 1 cup Allegro Tuscan Tomato & Herb Pasta Sauce
1 tsp. Sea salt
1 tsp. Freshly ground black pepper
¾ cup Fresh basil, chiffonade
¾ cup Parmagiano Reggiano, shredded   


Preparation Steps
  • Heat 2 tsp. of olive oil in a large sauté pan over medium-high heat. Add 1 tsp. garlic, 1 tbsp. onion and ¼ cup Italian sausage. Sauté until garlic and onion are translucent.
  • Add 2 cups cavatappi pasta, 6 oz. Allegro Tuscan Tomato & Herb Pasta Sauce, salt and pepper to taste. Heat through for 2 minutes, or until hot.
  • Add 1 cup arugula and sauté until lightly wilted.
  • Place finished pasta into a warm pasta bowl; garnish with 1 tbsp. basil and 1 tbsp. Parmagiano Reggiano. Serve immediately.     
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