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
cavatelli (wagon wheel pasta)
sweet Italian chicken sausage, cut in 1/2 inch pieces
best quality olive oil
large yellow onion, chopped
yellow or orange bell pepper, chopped
peeled and chopped garlic cloves
can whole tomatoes, chopped (I like San Marzano)
handful of sun-dried tomatoes, chopped (not in oil pack)
handful of flat-leafed parsley, chopped
dry red wine
salt and pepper to taste
best qualilty Mozzarella, grated
freshly grated Parmesan
In This Recipe
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.