Sausage and Spinach Cavatappi
Sausage and Spinach Cavatappi
Directions
- Pre-cook the cavatappi to 75% al dente, pre-portion and place in cooler.
- In a hot sauté pan add 1 tsp of olive oil and the sausage. Cook for 2 minutes.
- Drop the pre-cooked pasta in hot salted water for 2 minutes.
- Cut the cherry tomatoes in half length wise and add to the pan along with the spinach. Toss the mixture and heat for 2 minutes. Add the cooked pasta along with 2 tbsp of pasta water. Add the marinara and half and half creamer and toss to incorporate all products.
- Top the dish with grated parmesan and serve.
Ingredients
- 5 oz Assoluti® sausage topping, spicy
- 6 oz Assoluti® Pasta, Cavatappi
- 2 oz Peak Fresh Produce® Spinach, Baby
- 3 oz Peak Fresh Produce® Tomato(es), Cherry
- 2 oz Roma® Marinara Sauce
- 2 oz Nature's Best Dairy® Cream, Half-and-Half
- 2 oz Assoluti® grated parmesan
Chef Anthony Caretta - Pizza/Italian Specialist, Performance Foodservice - Virginia.
