Cavatelli & Sausage

By zboni

Ingredients

• 3 Tbsp. EVOO
• 4 Hot Italian sausage, out of casing, crumbled
• 1 large onion, finely chopped
• 3 cloves garlic finely chopped
• 8 basil leaves, torn
• 1 can chopped tomatoes
• salt & pepper
• 1/3 cup finely grated pecorino cheese
• 1 lb. cavatelli pasta

Preparation

Step 1

Cook sausage in large skillet with evoo. When almost cooked through, add onions, garlic and basil. Saute over medium heat until the onion turns pale gold. Add the tomatoes, salt & pepper. Simmer for 15-20 minutes until the sauce thickens.
Cook the pasta in a large pot of salted boiling water until al dente. Drain well and transfer to large serving dish. Add the sauce and the pecorino. Toss well, serve hot.