Baked Cavatappi with Italian sausage
80 min.
6
18
CAPELLO BIANCO CAVATAPPI
450 g
Italian sausages
450 g
Chopped tomatoes
700 g
Copped onion
150 g
Chopped garlic
2 cloves
Olive oil
2 tbsp.
Honey
1 tbsp.
Dried oregano
2 tsp.
Mozzarella cheese (grated)
300 g
Dried basil
2 tsp.
Salt and black pepper
to taste
Parsley
as a garnish
PREPARATION:
- Preheat the oven to 190 degrees and grease the baking mold with cooking spray.
- Pour olive oil into a deep pan and heat over medium-high heat. Chop and grind Italian sausages, fry until caramelized.
- Add chopped onion, garlic, oregano and basil. Roast until the onion is clear.
- Add chopped tomatoes and honey, bring to a boil, and then reduce the heat to a minimum. Simmer the sauce for 30 minutes stirring occasionally to avoid burning. Add salt and freshly ground pepper to taste.
- Cook CAPELLO BIANCO CAVATAPPI for 10 minutes in a large amount of salted water.
- Add the cooked pasta to the sauce pan and mix with the sauce. Put in a greased baking mold.
- Sprinkle with grated mozzarella, and bake for 30 minutes at 190 degrees until the dish is warmed up and the cheese melts.
- Garnish with parsley. The dish is ready, buon appetito!