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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.
- This recipe was entered in the contest for Your Best Baked Pasta