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
Ingredients
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16 ounces
cavatelli (wagon wheel pasta)
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12 ounces
sweet Italian chicken sausage, cut in 1/2 inch pieces
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1 tablespoon
best quality olive oil
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1
large yellow onion, chopped
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1
yellow or orange bell pepper, chopped
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4
peeled and chopped garlic cloves
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28 ounces
can whole tomatoes, chopped (I like San Marzano)
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28 ounces
tomato puree
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handful of sun-dried tomatoes, chopped (not in oil pack)
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handful of flat-leafed parsley, chopped
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1 teaspoon
dried oregano
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1 splash
dry red wine
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salt and pepper to taste
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8 ounces
best qualilty Mozzarella, grated
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1/2 cup
freshly grated Parmesan
Directions
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Cook pasta al dente - drain.
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Cook sauage until done - drain on paper towels.
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In a large dutch oven or large casserole dish (I use my biggest Le Creuset), heat olive oil and saute onion, peppers and garlic.
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Add cooked sauage, pasta, tomatoes, tomato puree, sun-dried tomatoes, herbs, s & p, wine and half the Mozzarella.
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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.
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