Creamy Spicy Sausage Cavatappi is a flavorful pasta dish that combines spicy Italian sausage, sun-dried tomatoes, and spinach in a creamy, cheesy sauce with a kick.
This dish begins with spicy Italian sausage for a punch of heat, enhanced by red pepper flakes. The rich sauce, made with two kinds of cheese, heavy cream, and sour cream, perfectly balances the spiciness, making it a hit for those who love bold flavors.
Ingredients & Substitutions
Noodles: Cavatappi noodles are ideal due to their corkscrew shape, which holds onto the sauce beautifully. However, you can use any tubular pasta. Remember to reserve a cup of pasta water before draining.
Italian Sausage: Use spicy ground Italian sausage for this recipe. For a milder version, you can use ground beef, turkey, or chicken, adjusting the red pepper flakes for desired spiciness.
Sun-Dried Tomatoes: If using dry-packed sun-dried tomatoes, soak them in water for about 30 minutes to soften before chopping. If using oil-packed sun-dried tomatoes, simply drain and chop.
Why Reserve Pasta Water?
Pasta water is crucial as it helps bind the sauce to the pasta due to its starch content, ensuring each bite is full of flavor.
Adjusting the Spiciness
You can easily modify the spiciness. Use milder sausage or ground meat and reduce or omit the red pepper flakes for less heat. Add more red pepper flakes for extra spice.
Storing Spicy Sausage Cavatappi
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stove with 1 tablespoon of milk or heavy cream per cup of pasta to maintain creaminess.
Ingredients
- 8 ounces (225 g) cavatappi noodles, cooked al dente according to package instructions, drained, reserving 1 cup of pasta water
- 1 tablespoon extra virgin olive oil
- 1 large shallot, finely diced (about ¼ cup or 40 g)
- 1 pound (450 g) ground spicy Italian sausage
- 2 tablespoons garlic, minced
- ¼ cup (35 g) sun-dried tomatoes, softened in hot water, roughly chopped
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 cup (240 ml) heavy cream
- ¼ cup (60 g) sour cream
- 1 cup (100 g) parmesan cheese, grated, plus extra for garnish
- 1 cup (100 g) mozzarella, finely shredded
- 2 cups (60 g) fresh baby spinach, loosely packed
- Parsley, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Cook the Noodles: Add cavatappi noodles to a pot of boiling salted water. Cook al dente according to package instructions (8-9 minutes). Reserve 1 cup of pasta water and drain the rest.
- Prepare the Sauce: While the noodles cook, heat oil in a large skillet over medium heat. Add shallots and cook until softened, about 3-5 minutes.
- Cook the Meat: Add the Italian sausage to the skillet. Cook, breaking up the meat with a wooden spoon and stirring occasionally, until browned and cooked through, about 10-12 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: Add sun-dried tomatoes, tomato paste, oregano, paprika, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.
- Add Pasta Water: Pour in the reserved pasta water. Stir to combine, scraping any browned bits from the bottom of the pan.
- Add Cream and Cheese: Add the heavy cream, sour cream, parmesan, and mozzarella cheese. Stir until combined.
- Add Spinach: Stir in the spinach and simmer until the cheese is fully melted and the spinach is wilted, about 5-7 minutes. The sauce will thicken slightly.
- Combine with Pasta: Add the cooked pasta to the skillet and toss to coat with the sauce.
- Serve: Serve the dish topped with extra parmesan cheese and fresh parsley. Adjust salt and pepper to taste.
Enjoy this Creamy Spicy Sausage Cavatappi for a delicious and satisfying meal!
