Baked cavatelli

By Lizthechef • January 18, 2010 • 1 Comments

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Author Notes: This is a favorite pasta potluck dish. It's rich, feeds a crowd and is simple to assemble. I usually have everything I need (except the sausage) in the fridge or my pantry. I developed it years ago and have tweaked it a bit over time. - Lizthechef

Serves a crowd

16 ounces cavatelli (wagon wheel pasta)
12 ounces sweet Italian chicken sausage, cut in 1/2 inch pieces
1 tablespoon best quality olive oil
1 large yellow onion, chopped
1 yellow or orange bell pepper, chopped
4 peeled and chopped garlic cloves
28 ounces can whole tomatoes, chopped (I like San Marzano)
28 ounces tomato puree
handful of sun-dried tomatoes, chopped (not in oil pack)
handful of flat-leafed parsley, chopped
1 teaspoon dried oregano
1 splash dry red wine
salt and pepper to taste
8 ounces best qualilty Mozzarella, grated
1/2 cup freshly grated Parmesan

Cook pasta al dente - drain.
Cook sauage until done - drain on paper towels.
In a large dutch oven or large casserole dish (I use my biggest Le Creuset), heat olive oil and saute onion, peppers and garlic.
Add cooked sauage, pasta, tomatoes, tomato puree, sun-dried tomatoes, herbs, s & p, wine and half the Mozzarella.
Baked, covered, in a 375 degree oven for 25-30 minutes. Uncover, add remaining Mozzarella, top with parmesan and cook for 10 additional minutes, uncovered.