Rainy weather and shorter days means it’s time to break out the comforting dinner recipes like Chef Christina Machamer’s Italian Sausage Cavatappi. This easy recipe starts with pork sausage and has only a few other ingredients to instantly brighten your winter days. Pair with Frank Family’s Mt. Veeder Cabernet Sauvignon whose leaner body and high acid matches the acidity in the pasta sauce. Plus the savory sausage and earthy Parmesan work equally to tame this wine’s rugged tannins.
|1 Pound||Bulk mild Italian pork sausage|
|1/2 Cup||Yellow onion, diced small|
|1||15.5 oz jar of high-quality marinara sauce|
|1 Pound||Cavatappi pasta|
|Fresh grated||Parmesan and red pepper flakes|
- Bring a large pot of water to boil. Add 1 tablspoon of sea salt and cook pasta until al dente, about 8 minutes or according to the package instructions. Set aside.
- Heat a large pan over medium high heat and add 2 tablespoons of olive oil. Brown sausage until cooked through, approximately 5 minutes.
- Add tomatoes and onions and sauté until soft and translucent. Add marinara and bring to a simmer. Add in cooked pasta and toss until warm throughout.
- Plate pasta in small bowls and top with parmesan cheese and chili flakes.