Cavatappi with Sausage and Peppers

Ingredients

• 1 lb Cavatappi pasta
• 1 lb Italian pork sausage, casings removed
• 2 whole Red bell peppers, large
• 1 whole Yellow bell peppers, large
• 4 cloves Garlic cloves
• 14 oz Canned crushed San Marzano tomatoes
• 3 tbsp Extra-virgin olive oil
• 1 tsp Kosher salt
• ½ tsp Black pepper
• ¼ tsp Red pepper flakes
• 3 tbsp Fresh basil, chopped

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil over high heat — you'll need this for the pasta later. While the water heats, prepare the vegetables: core and seed 2 large red bell peppers and 1 large yellow bell pepper by cutting them in half lengthwise, removing the stem, seeds, and white pith. Slice them into 1/2-inch-wide strips. Peel and finely mince 4 garlic cloves on a cutting board.

2. 2

   Remove the casings from 1 lb of Italian pork sausage by slicing them lengthwise with a sharp knife and peeling away the membrane — the meat will crumble easily when you cook it.

3. 3

   Set a 14-inch wide, 4-quart heavy-bottomed sauté pan or large skillet over medium-high heat. Once hot, add the crumbled sausage without any oil. Break it apart with a wooden spoon, stirring frequently until it's golden brown and cooked through, about 6-7 minutes. The meat should look caramelized in spots, not gray — you're rendering the fat and building flavor. Transfer the cooked sausage to a plate, leaving about 1 tablespoon of rendered fat in the pan.

4. 4

   Reduce heat to medium. Add the sliced bell peppers to the same pan with the sausage fat. Cook, stirring occasionally, until the peppers soften and the edges turn golden brown, about 8-10 minutes. Listen for a gentle, steady sizzle — if they're stuck, they're developing fond (flavorful browned bits) on the pan bottom, which is good.

5. 5

   Pour in 2 tbsp of extra-virgin olive oil and add the minced garlic. Stir constantly for 30 seconds until fragrant — you should smell the garlic immediately. Do not let it brown, or it will taste bitter.

6. 6

   Pour in one 14-oz can of crushed San Marzano tomatoes (juice and all). Stir to combine, scraping up any browned bits stuck to the pan with your wooden spoon — this is the fond that adds deep flavor. Return the cooked sausage to the pan. Season with 1 tsp kosher salt, 0.5 tsp black pepper, and 0.25 tsp red pepper flakes. Stir well. Reduce heat to medium-low and simmer, stirring occasionally, while you cook the pasta.

7. 7

   Add the 1 lb cavatappi to the boiling water. Stir immediately to prevent sticking. Cook according to package directions until just shy of al dente (usually 8-9 minutes) — the pasta will finish cooking when you toss it with the sauce, so it should have a slight firmness when you bite it. Reserve 1 cup of pasta cooking water in a measuring cup by scooping it out before draining.

8. 8

   Drain the pasta and add it directly to the sauté pan with the sausage and peppers. Toss gently with two forks for 1-2 minutes, adding the reserved pasta water a few tablespoons at a time until the sauce coats the pasta like a light glaze — you may not need all of it. The starch in the pasta water emulsifies with the oil and tomato, creating a silky sauce that clings to each tube.

9. 9

   Remove the pan from heat. Taste a fork of pasta and adjust seasoning with additional salt and pepper if needed. Scatter 3 tbsp of fresh chopped basil over the top and toss once more. Transfer to a large serving platter or divide among four shallow bowls. Drizzle each serving with a small amount of extra-virgin olive oil if desired. Serve immediately while the pasta is hot.

Tools you’ll need

• large pot
• 14-inch sauté pan or large skillet
• wooden spoon
• sharp knife
• cutting board
• fork (for tossing pasta)
• measuring cup
• colander
• large serving platter or shallow bowls

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