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Quick Notes: This Sausage Cavatappi with Sun-dried Tomato Alfredo easily makes six servings and doesn’t keep very well – thanks to the butter in the sauce. Adjust service size as necessary. It’s awesome with spicy sausage as well as normal sausage. I usually try to make this all at once, but you could easily make the noodles and sausage first and set aside if necessary.
Ingredients
- 1 lb Cavatappi, cooked to package specifications
- 1 lb sausage
- 4 cups chopped, fresh baby spinach
- 2 cups heavy whipping cream
- 1 cup parmesan cheese, divided
- 4 oz jarred, julienne sliced sun-dried tomatoes
- 3 tablespoons butter
- 1 tablespoon minced garlic
- salt and pepper to taste
Instructions
- Brown sausage over medium-high heat set aside, but keep warm. If you're good at multi-tasking, feel free to do this at the same time you make your sauce.
- In a medium saucepan, melt butter over medium-high heat.
- Add your garlic and saute for 2 minutes. Then add your tomatoes, along with any of the oil that comes with them. Cook another minute or so.
- Pour heavy whipping cream in your pan. Keep an eye on it and try not to let it get too hot too fast or it will boil over and make a mess all over your fucking stovetop.
- Once heavy whipping cream starts to simmer, start whisking in parmesan just a little bit at a time. Reserve about 1/4 cup for later. The sauce should thicken up. Salt and pepper to taste.
- To your noodles (which should be in a large pot) add your spinach, your sausage, and your sauce. Stir together. Top with remaining parmesan.
- Let sit for about ten minutes so the spinach can wilt in a bit.
Wrap this meal up with a perfect dessert. Try this super easy Crème Brûlée.
1 comment
We made the Sausage Cavatappi with Sun-dried Tomato Alfredo for Valentine’s dinner. Sooooooo good, easy to follow the instructions and it came together perfectly for a date night in. Even our kids (2 & 5) asked for more. I can’t wait to try more recipes.
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