Summer Tomato Sausage Cavatelli

Yield: 4

Author: Sistersnacking

Print

With ImageWithout Image

Summer Tomato Sausage Cavatelli

Once it hits tomato season in the summer, we can never get enough...so here's the perfect way to use up your tomatoes!

Ingredients

• 1 lb fresh or boxed cavatelli
• 1 pint cherry tomatoes, any color, halved
• 2-3 medium - large heirlooms, rough chop
• 3 cloves garlic, minced
• 1 small onion, diced
• 4 sweet italian sausages casing removed
• 1 tbsp chopped fresh sage
• 1/4 cup white wine
• Olive oil
• 1-2 cups grated parmesan reggiano
• 2 tbsp butter
• 1/4 cup creme fraiche
• 1/2 cup panko breadcrumbs
• Calabrian chili paste
• Fresh ricotta
• Salt and pepper

Instructions

1. In a large pan cook your sausage until golden brown, finish with sage and remove from the pan
2. In the same pan, add tomatoes, onion, garlic, and a bit of calabrian chili paste (add a dash of olive oil of needed), cook down until juices release ~ 10 minutes and add wine making sure to burn off the alcohol
3. Transfer tomato mixture to a blender and combine, put back in the pan on low heat - now add butter and creme fraiche
4. Meanwhile, add a good amount of olive oil to a new pan and toast breadcrumbs with calabrian chili paste, salt, and pepper
5. Cook pasta in salted water
6. Once pasta is cooked slowly add it to the tomato sauce, mix the sausage back in, and add lots of parmesan reggiano - taste for seasoning and add more cheese, butter, or creme fraiche as needed
7. Plate pasta topping with ricotta, breadcrumbs, olive oil, parmesan reggiano, and cracked pepper - ENJOY!