The Little Noodle with a Big Twist
Cavatappi is my favorite noodle for this dish. It looks like a little corkscrew. Those twists and turns are perfect for holding onto the sauce.
Every bite gets a little bit of everything. I think that is just wonderful. It makes the meal feel complete. What is your favorite pasta shape to cook with? I would love to know.
A Sizzle and a Story
Let me tell you about the sausage. When it hits that hot pan, it starts to sizzle. That sound means good things are coming.
My grandson once called it “the happy noise.” I still laugh at that. It is the sound of flavor building. This matters because cooking should be fun for your ears, too.
Why We Save That Water
Do not pour all that pasta water down the drain. Save a cup. This is a very important step.
The starchy water helps the sauce stick to the noodles. It brings everything together. Fun fact: The starch in the water makes your sauce silky and helps it cling to the pasta. Without it, your sauce might be too thick or runny.
The Magic of the Sauce
Now for the best part. You add the cream and all the cheeses. Doesn’t that smell amazing? The sauce becomes so rich and creamy.
Then you stir in the fresh spinach. It wilts down into the warmth. This matters because you are adding a little bit of green goodness. It makes the dish feel balanced.
Bringing Everyone to the Table
This is not a quiet meal. It is for when everyone is talking and laughing. The table gets a little messy, and that is okay.
Food is about more than just eating. It is about sharing time with people you love. Do you have a favorite meal that brings your family together? Tell me about it.
A Little Kick for Your Taste Buds
The spicy sausage and red pepper flakes give this pasta a nice warmth. It is not too hot, just a little friendly kick.
If you are not sure about spice, you can use mild sausage. You can always add more later. Do you like your food spicy, or do you prefer it mild?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Cavatappi Noodles | 8 ounces | Cooked al dente, 1 cup pasta water reserved |
| Extra Virgin Olive Oil | 1 tablespoon | |
| Shallot | 1 large (about ¼ cup) | Finely diced |
| Ground Spicy Italian Sausage | 1 pound | |
| Garlic | 2 tablespoons | Minced |
| Sun-Dried Tomatoes | ¼ cup | Softened in hot water, roughly chopped |
| Tomato Paste | 2 tablespoons | |
| Oregano | 1 teaspoon | |
| Paprika | 1 teaspoon | |
| Garlic Powder | ½ teaspoon | |
| Kosher Salt | ½ teaspoon | Plus more to taste |
| Black Pepper | ¼ teaspoon | Plus more to taste |
| Red Pepper Flakes | ¼ teaspoon | |
| Heavy Cream | 1 cup | |
| Sour Cream | ¼ cup | |
| Parmesan Cheese | 1 cup | Grated, plus extra for garnish |
| Mozzarella Cheese | 1 cup | Finely shredded |
| Fresh Baby Spinach | 2 cups | Loosely packed |
| Parsley | Chopped, for garnish |
My Cozy Spicy Sausage Cavatappi
This pasta is pure comfort in a bowl. It reminds me of big family dinners after a chilly day. The spicy sausage and creamy cheese sauce just hug you from the inside. My grandson says it’s his favorite meal of all time. I still laugh at how he always asks for seconds.
Let’s get our pot bubbling. This comes together faster than you think. Just follow these simple steps with me. You’ll have a delicious dinner ready in no time.
- Step 1: First, get your pasta water boiling. Add a good sprinkle of salt to the water. It should taste like the sea. Then, add your cavatappi noodles. Those fun corkscrews are perfect for holding the sauce. Cook them until they are just tender, but still have a bite.
- Step 2: Now, let’s make the magic happen in a big skillet. Warm up some oil and add your chopped shallot. It will smell so sweet and lovely. Cook it until it gets soft and shiny. This is where all the flavor starts.
- Step 3: Time for the spicy sausage! Crumble it into the pan with your spoon. Cook it until it’s nicely browned all over. I love the sizzle and pop it makes. It always makes my stomach rumble.
- Step 4: Stir in the garlic for just one minute. Oh, that smell is just amazing. Be careful not to burn it. (My hard-learned tip: burnt garlic can make the whole sauce taste bitter). Then, add all those tomato-y spices and herbs.
- Step 5: Here’s a chef’s secret. Pour in that starchy pasta water you saved. It helps make the sauce silky and perfect. Use your spoon to scrape up all the tasty brown bits from the pan. Those bits are little flavor treasures.
- Step 6: Now for the creamy part. Add the heavy cream, sour cream, and all that cheese. Stir it slowly as it all melts together. Doesn’t that look dreamy? Then, toss in the fresh spinach and watch it wilt down.
- Step 7: Finally, add your cooked pasta right into the sauce. Toss everything together until every noodle is coated. I like to give it one last taste for seasoning. Do you prefer your pasta extra cheesy or extra spicy? Share below!
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner, Pasta
Three Tasty Twists to Try
This recipe is like a good friend. It’s wonderful just as it is, but it’s also happy to change. Feel free to play with it based on what you have in your kitchen. Cooking should be fun, not fussy.
- Veggie Lover’s Delight: Skip the sausage. Use sliced mushrooms and zucchini instead. You will not miss the meat at all.
- Extra Fiery Kick: Add some chopped jalapeño with the shallots. Use hot Italian sausage too. It will really wake up your taste buds.
- Summer Garden Version: Stir in fresh basil and chopped cherry tomatoes at the end. It makes the whole dish taste like sunshine.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
I love serving this pasta in big, wide bowls. There’s plenty of room for that creamy sauce. A little extra sprinkle of parmesan on top is a must. A sprinkle of fresh parsley makes it look so pretty. It tastes as good as it looks.
For a side, some crusty garlic bread is perfect for dipping. A simple green salad with a lemony dressing is nice too. It adds a fresh crunch next to the rich pasta.
What to drink? A chilled glass of lemonade is my go-to. It cuts through the richness beautifully. For the grown-ups, a pale ale pairs wonderfully with the spice. Which would you choose tonight?
Keeping Your Pasta Cozy for Later
This pasta makes wonderful leftovers for a busy day. Let it cool completely first. Then pop it in a sealed container in the fridge. It will be happy there for up to four days.
You can also freeze it for a future meal. I use freezer-safe bags. I once forgot to label a bag. We had a mystery dinner that night! Always write the date on the bag.
Reheating is simple. Add a splash of milk or water to a saucepan. Warm it gently over medium-low heat. Stir it often until it is hot and bubbly.
Batch cooking saves you time and energy. It means a good meal is always close by. This matters on days when you are just too tired to cook. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Pasta Problems
Sometimes the sauce gets too thick. Do not worry. Just add a little more warm pasta water. Stir it in until the sauce looks silky again.
I remember when my sausage was not browning well. The pan was too crowded. Cook your sausage in two batches if your pan is small. This gives it room to get nicely brown.
If your dish is too spicy, add more heavy cream or sour cream. This will calm the heat. Getting the flavor right builds your cooking confidence. It makes the meal more enjoyable for everyone at the table.
Fun fact: Cavatappi means “corkscrew” in Italian! Its shape is perfect for holding onto this creamy sauce. Which of these problems have you run into before?
Your Pasta Questions, Answered
Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free pasta. Make sure to save that pasta water too.
Q: Can I make it ahead? A: You can prepare the sauce a day early. Keep it in the fridge. Cook the pasta fresh when you are ready to eat.
Q: What if I do not have sun-dried tomatoes? A: A can of diced tomatoes works well. Just drain them first before adding.
Q: Can I make a smaller portion? A: Of course. Simply cut all the ingredients in half. It is a great way to test the recipe.
Q: Is the spinach optional? A: It is! But it adds a lovely color and a bit of green goodness. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings warmth to your table. It is a favorite in my home. I love hearing about your cooking adventures too.
Share a picture of your beautiful creation. It makes this old grandma’s heart smile. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Spicy Sausage Cavatappi Pasta Recipe
Description
A rich and creamy pasta dish featuring spicy Italian sausage, sun-dried tomatoes, and spinach in a decadent cheese sauce.
Ingredients
Instructions
- Add cavatappi noodles to a pot of boiling salted water. Cook al dente according to package instructions (8-9 minutes for cavatappi). Reserve 1 cup of pasta water and drain the rest.
- While noodles are cooking, prepare the sauce. In a large skillet over medium heat, add oil. When hot, add shallots and cook until softened (3-5 minutes).
- Add Italian sausage. Cook, breaking up the meat with a wooden spoon and stirring occasionally until the sausage is browned and cooked through (about 10-12 minutes).
- Add garlic and cook for 1 more minute, or until fragrant.
- Add sun-dried tomatoes, tomato paste, oregano, paprika, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.
- Add reserved pasta water. Stir to combine, scraping the brown bits off the bottom of the pan as you go. Add heavy cream, sour cream, parmesan, and mozzarella cheese. Stir to combine.
- Add spinach, stirring to combine. Simmer until cheese is fully melted and spinach is wilted (5-7 minutes). The sauce will thicken slightly.
- Add the cooked pasta; toss to coat.
- Serve topped with more parmesan cheese and fresh parsley. Add salt and pepper to taste.
Notes
- For a less spicy version, use mild Italian sausage. You can substitute half-and-half for the heavy cream for a lighter sauce, but the sauce will be less rich.