Sausage and Peppers Cavatelli

By charlotteh371

Ingredients

• 2 (28oz) cans peeled tomatoes
• 10 cloves garlic, thinly sliced
• 1/4 cup plus 2 tbsp. extra virgin olive oil, divided
• 2 tsp red pepper flakes
• 2 1/4 tsp kosher salt, divided
• 1/2 lb hot Italian sausage, casing removed, smashed into a patty
• 1/2 lb sweet Italian sausage, casing removed, smashed into a patty
• 1 Vidalia onion, cut into thin strips
• 2 red bell peppers, cut into thin strips
• 2 yellow bell peppers, cut into thin strips
• 3 tbsp. red wine vinegar
• 1 (1 lb) pkg uncooked cavatelli pasta
• 1/4 cup thinly sliced fresh basil, divided
• 1 tbsp. chopped fresh oregano,
• parm cheese

Preparation

Step 1

chop the tomatoes and return them to the cans with their juices. add the garlic and 1/4 cup of the oil to a large, cold stockpot. cook garlic over medium heat, stirring occasionally, until golden brown and fragrant, about 3 mins. stir in tomatoes and juices and reduce heat to low. simmer 10 mins; stir in the red pepper flakes, and 2 tsp salt. set aside.

heat 1 tbsp. oil in a large skillet over high. add the sausage, and cook until caramelized, about 2mins each side. break sausage into big chunks and stir in tomato sauce.

add the onions, peppers, remaining salt and oil to the skillet, and reduce heat to medium. cook, stirring occasionally until soft, about 5mins. add the red wine vinegar, and cook until liquid has evaporated, about 2mins. stir in the peppers and onions into the tomato sauce.

prepare cavatelli according to the package directions or until al dente.

reserve 1 tbsp. basil for garnish . fold in oregano, cooked pasta and remaining basil. cook 1 min to blend flavors. sprinkle with reserved basil and shaved parmesan. serve with garlic bread.