4.88 from 8 votes
Cozy Cavatappi Pasta
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
When the weather begins to turn cold, snuggle up with this cozy stovetop pasta.
Servings: 6 Servings
  • 2 hot or sweet Italian sausages about 1/2 lb (250 g) in total
  • 1 tbsp 15 mL butter
  • 1 medium onion diced
  • 4 ripe plum tomatoes cored, seeded and diced, or 14 oz (398) can diced tomatoes
  • 1 roasted red pepper cut crosswise into 1/2-inch (1 cm) thin strips
  • 12 oz 375 g cavatappi or scoobi doo pasta, about 4 cups (1 L)
  • 2 tbsp 30 mL all-purpose flour
  • 1 tsp 5 mL dried oregano leaves
  • 1/4 tsp 1 mL nutmeg
  • 1 cup 250 mL milk
  • 1/2 cup 125 mL chopped fresh parley
  • 1/2 cup 125 mL extra smooth Canadian Ricotta
  • 1 cup 250 mL lightly packed, coarsely grated Canadian Parmesan, divided
  • Freshly ground pepper
  • Salt to taste (optional)
  1. Bring a large pot of salted water to a boil. Using a sharp knife, slit each sausage down the side. Remove meat and place in a large ovenproof skillet. Add butter and onion. Set over medium heat. Stir to keep meat crumbly and cook until no longer pink, about 5 min. Add tomatoes and red pepper. Cook, stirring, for 3 min to soften tomatoes slightly.
  2. Add pasta to boiling water and cook according to package directions or until al dente, about 8 min. Meanwhile, sprinkle flour, oregano and nutmeg over sausage mixture. Stir to combine. Gradually stir in milk. Stir until mixture boils and thickens, about 3 min. Stir in parsley, Ricotta and half the Parmesan. Remove from heat.
  3. Preheat broiler. Drain pasta very well. Stir into sausage mixture. Add pepper and salt if needed. Sprinkle with remaining Parmesan. Broil for a couple of min or until top is bubbly.
Recipe Notes

Cooking Tip: In the supermarket, look for sausage meat that has not been stuffed into the casing to make sausages.